Seafood Gumbo Stock

Step 1
Bake shrimp shells at 375 degrees F (190 degrees C) until dried and starting to brown on edges.

Step 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.

Step 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.

Step 4
Remove stock from heat and strain. Press all liquid from shells and vegetables, then discard them.

Step 5
Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.