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Every year shortly after the new year, I get a hankering for a big bowl of shrimp and sausage gumbo.

This year will be no exception.

So, if you are going to jump on the Gumbo bandwagon…and you should…you will need shrimp shells to make stock.

As much as I use canned broth, there is just NO substitute for making your own shrimp stock for gumbo.

It’s easy and I’ll show you how but in the meantime, if you eat a dish with shrimp such as today’s BBQ Shrimp Salad or the lovely Shrimp and Pasta with Vodka Sauce SAVE YOUR SHRIMP SHELLS!

Put the shells in a zipper bag and pop them in the freezer. You can add more shells if you make Shrimp Creole or Roasted Shrimp & Broccoli.

Get ready for Gumbo. Save those shells!

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