Seafood stock makes ordinary gumbo extraordinary!
Making seafood stock is as easy as making the chicken version. Instead of using chicken we use shrimp heads, fish carcasses, or any other shell fish part that is normally discarded.
Usually your fish market will be happy to give you the parts they throw away at no cost to you. Collect them and store in your freezer. If you can't get the shrimp heads or fish carcasses just buy whole shrimp or fish and use those to make your stock. Any type of fish will work fine.
To ratchet the flavor up a notch add some smoked meat to this.
Stocks are important in making really good seafood or shrimp gumbo recipes. It is recommended that you always make a this flavorful broth since it is easy and inexpensive to prepare and adds so much flavor to your dish.
In a large pot add 3-4 quarts of water.
2 lbs of shrimp heads or fish carcasses or both (use whole shrimp or fish if you cannot get the heads or carcasses)
Two onions quartered
5 stalks of celery quartered
3 carrots quartered
4 cloves garlic
1-1/2 teaspoon Tony Chacheres'Original Creole Seasoning or 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
3 bay leaves
4 whole pepper corns
1 cup diced smoked sausage
Place all the ingredients in a large pot. Bring to a boil then reduce to a simmer. Cook for 1 1/2 to 2 hours. This doesn't have to cook as long as the chicken stock.
When finished cooking strain and either use right away or store in refrigerator or freezer. This will keep in the freezer for a very long time.