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Crawfish Stock

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.

Cook Time 60 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Best Season: Winter, Spring, Summer
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
  • 2 lbs Crawfish, Heads & Peelings
  • 4 qt Water, Fresh
    • Aromatics
  • 1 Onion, Yellow (Large)
  • 2 Celery Stalks
  • 1 Carrot
    • Herbs & Spices
  • 2 Bay Leaves
  • 2 tsp Peppercorns
Cooking Instructions
  1. 1

    In a large stockpot, add the water and bring to boil. This will take a while so continue with the recipe.

  2. 2

    Rough chop the onion, celery, and carrot, and add to the pot. Add the bay leaves and peppercorns.

  3. 3

    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.

  4. 4

    Add the rinsed heads and peelings to the pot.

  5. 5

    Once pot is boiling, reduce heat to fast simmer, uncovered, for 60 minutes.

  6. 6

    Once pot is boiling, reduce heat to fast simmer, uncovered, for 60 minutes.

  7. 7

    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.

  8. 8

    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.

Note

References: Louisiana Real & Rustic

Keywords: crawfish stock recipe, homemade seafood stock, crawfish boil leftovers, Cajun stock base, easy crawfish shells stock, zero waste crawfish recipe, quick seafood broth, spiced crawfish stock, Louisiana stock from peels, shellfish stock tutorial
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