Photo: Greg Dupree Styling: Heather Chadduck
Don't toss those heads after the boil. They still pack deep flavor and create a rich seafood stock when simmered with vegetables and herbs.
Makes about 9 cups
Bring crawfish heads, water, chicken broth, wine, thyme sprigs, celery, bay leaves, and onion to a boil in a stockpot over high. Reduce heat to low, and simmer 30 minutes. Strain through a colander lined with a coffee filter. Use immediately, or chill and then freeze up to 1 month.