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How to Make Crawfish Stock

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
Author Sarah Pope MGA



  1. Place crawfish tail shells, heads and bodies into the stockpot. 

  2. Add filtered water, wine vinegar and optional chopped vegetables.

  3. Bring to a boil and skim off any foam (impurities) that comes to the surface.

  4. Reduce heat and simmer for 1 -2 hours.

  5. 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.