Crawfish Stock

I love to use ingredients as much as possible and get the most flavors I can. Therefore, after a crawfish boil take the shells, claws, tails and heads of the crawfish clean and rinse thoroughly to remove the seafood boil seasoning. The stock should taste like the crawfish not the boil seasoning.

Once the stock is cooled taste it and if the taste is too strong or you taste too much of the seasoning you can dilute it with a little water.

You will need

2 quarts crawfish shells

Cold water, just enough to cover shells

1 large onion, chopped

4 celery stalks, chopped

2 large carrots, chopped

1 green bell pepper, chopped

1 head of garlic, separated, peeled & slightly smashed

Sachet d’epices:

1 handful of parsley with stems

4 bay leaves

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

6 black peppercorns

Place in a cheesecloth and securely tie with kitchen twine

Directions

Rinse the crawfish thoroughly. Put the shells into a large pot and heat them with 2 tablespoons butter to help release the flavor. Stir often to distribute the heat evenly.

Combine the remaining ingredients with the shells and bring to a boil. Cover and reduce heat to a simmer for 1 hour. Water should just cover all ingredients.

Remove from heat and strain through a cheesecloth, discard shells, vegetables, and Sachet d’epices.

Let the stock cool. Place into jars or containers and refrigerate. If not using immediately freeze for up to six months.

Bon appétit! & always keep it cajunlicious!