Cajun Seafood Stock

Recipe Collection: Dinner

Cajun Seafood Stock is a robust foundation for your favorite gumbo. This non-vegetarian recipe combines shrimp shells with aromatic vegetables and herbs, delivering a rich, flavorful base that enhances any seafood dish. Perfect for Cajun cuisine lovers, this stock is a must-have for your kitchen.

With its deep, complex flavor profile, this stock is versatile enough for soups, stews, and sauces. Easily accessible through your easyChef Pro cookbook, you can create this recipe and explore countless others. Plus, our shopping list feature ensures you get the best price per serving.

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Overview

This seafood stock serves as a perfect base for a rich and flavorful gumbo. By utilizing shrimp shells and a variety of aromatic vegetables and herbs, this stock will elevate your seafood dishes to new heights.

Diet Type

Non-Vegetarian

Allergies

Shellfish

Cuisine

Cajun

Serving Size: 8

Cooking Time: 470 minutes

Ingredients

• 1 Pound (lb) shrimp shells
• 5 Quarts (qt) water
• 4 Medium carrots, sliced
• 4 Medium onions, divided
• 0.5 Bunch celery, sliced
• 2 Whole bay leaves
• 3 Whole garlic cloves, sliced
• 2 Sprigs fresh parsley
• 5 Whole cloves
• 1 Teaspoon (tsp) black pepper, ground
• 1 Tablespoon (tbsp) basil, dried
• 2 Teaspoons (tsp) thyme, dried

Steps

1. Preheat your oven to 375 degrees F (190 degrees C). Spread the shrimp shells on a baking sheet and bake until they are dried and starting to brown on the edges.
2. In an 8-quart pot, combine the water, sliced carrots, divided onions, sliced celery, bay leaves, sliced garlic, parsley sprigs, whole cloves, ground black pepper, dried basil, dried thyme, and the baked shrimp shells. Bring the mixture slowly to a boil.
3. Once boiling, reduce the heat and let it simmer for 5 to 7 hours. As the water reduces, replace it 2 or 3 times by pouring more water down the inside of the pot to maintain the level.
4. After simmering, remove the stock from heat and strain it. Press all the liquid from the shells and vegetables, then discard the solids.
5. Return the strained liquid to the pot and heat it again, reducing it to 2 to 3 quarts, or adjust to your taste preference.

Enjoy your elevated seafood dishes with this flavorful gumbo stock!