re: Another Seafood Gumbo Failure

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i guess i'm just using way too little seafood for making my stock?

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And, some strange ingredients. Use shrimp shells and gumbo crabs. You really don't need all that other stuff for a stock for seafood gumbo that will have plenty of seasoning. Why bury the seafood stock flavor with all that other stuff? That's my personal opinions. Many may differ, but I've never heard of cloves in gumbo. That one has me scratching my head.

As others have suggested a little bit of dried shrimp powder or a shrimp base may help shore of your stock flavor if you don't think it's strong enough, but remember the seafood you add to it will also be adding flavor. Add the oyster liquor, too, if you're using oysters.

I still try to master shrimp or seafood gumbo and I'm pretty much where I want to be. I think seafood gumbo should be simple without too many other flavors. I want the seafood flavors to shine. I have never put bay leaves in any gumbo at all, much less seafood gumbo, but many people do. Nor have I used basil or oregano. Might have used a little thyme on occasion because it reminds me of file'.