Melt lard in a stockpot over medium heat. Add all remaining ingredients. Cook, stirring often, 10 minutes. Add 4 quarts water, and cover; bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 1 hour. Strain; discard solids.
Made 2 gallons of gumbo stock off the heads of 20 pounds of 10/12 shrimp. Shrimp are roughly 30% head and gut, 70% tail meat. So about to get busy on ~14# of shrimp meat.
Buddy works at the Alabama mariculture center and they've been doing research in techniques to grow 'farm raised' saltwater shrimp. By law they can't grow and sell to public but when they're done with all the measurements and research the shrimp gotta go. We get them at a nominal price that goes right back to the research center.
They've got it down to about one pound of shrimp food in, makes one pound of shrimp out. They realize 1:1 for farmed protein, that is stunningly good. These were grown from hatched shrimp eggs in 80 days.
The site below does a good job laying out the mariculture mission of the site where my buddy works.
Today the local boys came home, picture today from the Pensacola Pier of Navy Blue Angels whose home station is Pensacola NAS about 20 miles from home (I didn't take this one). When in town they practice 2-3 times a week with the Pensacola Pier as their usual IP. Each practice a jet or two takes a couple low loops over East Bay Bayou - righteous noise. Bad time for Northern archers but the two-day Pensacola homecoming airshow runs Nov 3 and Nov 4.