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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.
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 5 minutes
Servings 2 quarts
Ingredients
- 2 pounds domestic crawfish boiled with tail meat removed
- 2-3 quarts filtered water
- 1/8 cup white wine vinegar
- 1 carrot chopped, optional
- 1 small onion chopped, optional
Instructions
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Place crawfish tail shells, heads and bodies into the stockpot.
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Add filtered water, wine vinegar and optional chopped vegetables.
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Bring to a boil and skim off any foam (impurities) that comes to the surface.
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Reduce heat and simmer for 1 -2 hours.
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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.