Homemade Crawfish Stock
Homemade Crawfish Stock adds rich crawfish flavor to many South Louisiana favorites. Made with leftover crawfish shells and claws, this stock adds a rich dimension to your recipe.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Here's What You Need
Stock Ingredients
- 4 to 6 quarts crawfish shells and claws
- 2 tablespoons margarine or vegetable oil
- 1 large onion - quartered
- 1 large carrot - cut into 2-inch pieces
- 3 stalks celery with leaves - cut into 2-inch pieces
- 1 head garlic - sliced in half crosswise
- 1 bunch green onions - rinsed but left whole
- 10 whole black peppercorns
- 2 bay leaves
- 16 to 18 cups cold water - or enough to cover the shells by about 2 inches
Bouquet Garni
- 1 bunch fresh parsley
- 1 ounce fresh thyme
- 1 ounce fresh oregano
- 1 ounce fresh basil - optional
Here's What You Do
Optional: Roast the Shells for Deeper Flavor
- Preheat the oven to 400°F.
- Spread the crawfish shells and claws in a single layer on one or two baking sheets.
- Melt 2 tablespoons of margarine and pour it over the shells. Mix well to coat them lightly.
- Roast for 15 to 20 minutes, until aromatic.
- Remove the baking sheets from the oven and set aside until needed. Reserve any liquid that develops.
Prepare the Ingredients
- Quarter the onion (peel only the loose skin).
- Cut the carrot and celery into 2-inch pieces.
- Slice the head of garlic in half crosswise.
- Rinse the green onions, leave them whole, and tie with butcher string.
- Tie the parsley, thyme, oregano, and basil (if using) together into a Bouquet Garni.
- Place the peppercorns and bay leaves in a spice bag or cheesecloth sachet.
Make the Stock
- Heat 2 tablespoons of margarine or vegetable oil in a large stockpot over medium-high heat.
- Add the onion, carrot, and garlic halves cut-side down; cook for 3 to 5 minutes, allowing the vegetables to sear lightly.
- Add the crawfish shells and claws, roasted or unroasted, and mix well with the vegetables. If roasted, add any juice that accumulated while roasting.
- Add the Bouquet Garni, spice bag, and green onion bundle.
- Add enough cold water to cover the shells by about 2 inches.
- Increase the heat and slowly bring the stock to a low boil.
- As soon as the stock reaches a low boil, immediately reduce the heat to maintain a slight simmer.
- Maintain a light simmer uncovered for 2 hours. Do not stir the stock. Skim any foam, impurities, or excess fat from the surface as needed.
- Remove the stockpot from the heat and allow the stock to cool slightly.
- Strain through a colander, removing all shells, vegetables, herbs, and seasonings.
- Strain again through a fine-mesh strainer or cheesecloth to remove any remaining solids.
- Use immediately or cool completely before refrigerating or freezing.
Notes
Roasting the shells is optional but produces a deeper, richer stock.
A non-roasted stock has a cleaner, fresher crawfish flavor that works especially well in delicate soups and sauces.
Do not add salt to the stock. Crawfish shells from a boil usually contain residual seasoning, and it is easier to adjust the salt level in the finished dish.
Avoid stirring while the stock simmers. A gentle simmer and occasional skimming will produce a cleaner, clearer stock.
Refrigerate for up to 3 days or freeze for up to 6 months.
A non-roasted stock has a cleaner, fresher crawfish flavor that works especially well in delicate soups and sauces.
Do not add salt to the stock. Crawfish shells from a boil usually contain residual seasoning, and it is easier to adjust the salt level in the finished dish.
Avoid stirring while the stock simmers. A gentle simmer and occasional skimming will produce a cleaner, clearer stock.
Refrigerate for up to 3 days or freeze for up to 6 months.
Nutrition
Calories: 67kcal | Carbohydrates: 4g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 52mg | Sodium: 87mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1292IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg
