re: Seafood stock recipe for shrimp gumbo (recommendations)

That's what I said. Do what you guys recommend. He can cook it short or long. Look at some celery onion and pepper added as a Cajun Mirepoix. Until he decides what he likes, either way will do. I do mine exactly the same way you and Otis aid except a little differently. Folks can disagree all they want, but the basic rules, as stated by both you and Otis still are the best to follow until he can make it his own.


I am proud that he asked and we gave him 798 different answers.

No fish heads...

FOr the ones who say do not use the shrimp heads... Why? They do not cloud up anything as you strain it afterwards and decrease your strainer mesh size if you want it cleaner.

Small oil in pot
Put shrimp heads, take a mallet and press down mashing them into the pot, add shrimp shells, crab shells and pieces
Cook down to red, then add water, throw in 2 cubes of seafood stock
Add onions, bell peppers, onion tops, garlic and any other veggies

Boil then simmer for 1 hour

I sometimes take my water from boiling seafood as the start, cook the shrimp head, shells, etc. and add them back in the seafood boil water, then you have an even stronger stock

I used to use the shrimp heads and shells to make stock for my seafood gumbo. I found using the heads made the gumbo too strong tasting especially when warming up the next day. Just the shrimp shells for me. Everyone has their own opinion I guess.