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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

Ingredients

Instructions

  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.