Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges
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.
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.
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. Let cool prior to starting to cook gumbo.
Add the canola oil to skillet and low medium heat and add your "holy trinity" of onions, celery, and bell pepper. Then add in the cayenne and stir until vegetables are soft and you can see through your onions. Remove from heat.
Now make a roux (http://www.salt-free.com/recipes/roux). For gumbo, it is best to make a nice dark (the color of chocolate milk) roux. Add your "holy trinity" of onions, celery, and bell pepper. Then add in the cayenne and stir until vegetables are soft and you can see through your onions.
Add cooled seafood stock along with black pepper, porcini mushroom powder, and bay leaf. Bring to a gentle simmer and remove any excess foam or oil that comes to the top. Let the sauce cook for about an hour or until it has thickened to desired consistency.
Add shrimp, green onions, and chicken, cover the pot, and simmer for 20-30 more minutes then turn off the heat. Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more stock.
Ingredients
Directions
Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges
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.
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.
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. Let cool prior to starting to cook gumbo.
Add the canola oil to skillet and low medium heat and add your "holy trinity" of onions, celery, and bell pepper. Then add in the cayenne and stir until vegetables are soft and you can see through your onions. Remove from heat.
Now make a roux (http://www.salt-free.com/recipes/roux). For gumbo, it is best to make a nice dark (the color of chocolate milk) roux. Add your "holy trinity" of onions, celery, and bell pepper. Then add in the cayenne and stir until vegetables are soft and you can see through your onions.
Add cooled seafood stock along with black pepper, porcini mushroom powder, and bay leaf. Bring to a gentle simmer and remove any excess foam or oil that comes to the top. Let the sauce cook for about an hour or until it has thickened to desired consistency.
Add shrimp, green onions, and chicken, cover the pot, and simmer for 20-30 more minutes then turn off the heat. Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more stock.