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servings:

Two pounds of shrimp shells will give this stock the flavor you need when making our Shrimp-and-Crab Gumbo.

• 1 tablespoon vegetable shortening
• 1 medium onion, peeled, cut into eighths
• 1 carrot, peeled, cut into 1/2-inch pieces
• 1 celery stalk, cut into 1/2-inch pieces
• 2 bay leaves
• Two 1/4-inch-thick slices lemon
• 1 jalapeno pepper, cut in half lengthwise
• 6 sprigs fresh flat-leaf parsley
• 2 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon black peppercorns
• Shells from 2 pounds of shrimp

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