Seafood Gumbo Stock

Ingredients

• 2  bay leaves 
• 4  carrots sliced
• 0.5 bunch celery sliced
• 1 tablespoon basil dried
• 2 teaspoons thyme leaves dried
• 2 sprigs parsley fresh
• 3 cloves garlic sliced
• 1 teaspoon ground pepper black
• 4  onions quartered
• 1 pound shells from shrimp 
• 5 quarts water 

Equipment

• oven
• pot

Directions

1. Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges.
2. In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil.
3. Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot.
4. Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.