Majestic Mudbugs
Fresh boiled crawfish might be hard to find unless you live on the Gulf Coast. Where I live, we get crawfish all season long, and crawfish boils are pretty common in the Spring. If you have never been to a crawfish boil, you should put it on your to-do list. If you don’t have any crawfish around you, make a point to have some the next time you are on the Gulf Coast. And, before you leave, be sure to ask for a box or bag to carry your peelings back to the kitchen.
This recipe needs heads and shells from about two pounds of crawfish.
Crawfish Stock
Description
Hang on to your crawfish heads and peelings and turn them into a rich and savory stock by simmering them with traditional mirepoix and aromatics. This homemade crawfish stock is the perfect base for gumbos, étouffée's, bisques, or any dish needing a taste of Louisiana.
Shopping List
Aromatics
Herbs & Spices
Cooking Instructions
In a large stockpot, add the water and bring to boil. This will take a while so continue with the recipe.
Rough chop the onion, celery, and carrot, and add to the pot. Add the bay leaves and peppercorns.
In the sink, rinse the crawfish heads and peelings thoroughly under clean running water. Pay attention to the back of the heads and ensure any leftover seasoning from the boil is rinsed off.
Add the rinsed heads and peelings to the pot.
Once pot is boiling, reduce heat to fast simmer, uncovered, for 60 minutes.
Once pot is boiling, reduce heat to fast simmer, uncovered, for 60 minutes.
Using a large mesh strainer or sieve, pour the stock through into a large mixing bowl or container, pressing the remaining solids to extract the more concentrated juices, and set aside to cool.
This recipe will yield about two quarts of crawfish stock. Pour cooled stock into food safe jars for immediate use or freezer bags if you intend to store for a while. This stock will store in the refrigerator for up to 5 days.
Equipment
Stock Pot
Fine Mesh Strainer
Fat Skimmer
Note
References: Louisiana Real & Rustic
