How to Make Crawfish Stock
If the cost of wild seafood has put you off of making seafood broth in the past, however, this recipe may encourage you to take the plunge!
Spring is crawfish season, and when buying during this time, these critters are extremely affordable. While I don’t recommend buying Chinese crayfish due to contamination concerns, quality domestic sources typically run just a few dollars per pound.
Since you only use the tail meat on a crawdaddy, there are a lot of leftover shells that make an incredibly rich stock that is darker than the same process using shrimp. See the picture below to get some idea.
And yes, you put the whole crawfish in the pot! Heads and all.
If you’re wondering what to do with the stock once you’ve made it, here are a few suggestions.
- Use it as a base for conch chowder
- Make crawfish etouffee for dinner
- Serve it as a sippin’ side with mussels and sausage
In our home, we enjoy a small mug of stock to sip with lunch or dinner. All of us (including the kids!) have at least a few ounces most days. It helps digestion and nutrient absorption tremendously even if you aren’t on a gut healing diet.
The collagen and other tissue building blocks in this traditional dish also help prevent injuries and quickly heal existing ones.
If time contraints have prevented you from adopting a regular broth making habit in your home, any type of seafood stock is a good place to start because it is ready much more quickly than long simmering chicken or beef bone broth.
If you are wondering what type of pot is best for making bone broth, I suggest taking a look at the clay or stoneware Vita-Clay. I’ve tried them all over the past 20 years, and these are my favorite. This type of slow cooker is safer than stainless steel stockpots or the Instant Pot, as studies have shown the potential for leeching nickel when acidic foods like bone broth are cooked in them.
Crawfish Stock Recipe
Classic recipe for crawfish stock using leftover shells from a crawfish boil.This easy broth is ready in only an hour and is the perfect base for seafood soups, sauces and other dishes.
Place crawfish tail shells, heads and bodies into the stockpot.
Add filtered water, wine vinegar and optional chopped vegetables.
Bring to a boil and skim off any foam (impurities) that comes to the surface.
Reduce heat and simmer for 1 -2 hours.
Strain, cool and use immediately or store for several days in the refrigerator in a glass jar. Freeze what you will not use in a few days.
Sarah, The Healthy Home Economist
Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah received a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, her work has been covered by USA Today, The New York Times, National Review, ABC, NBC, and many others.