Simple Crawfish Stock

Southern Living
Simple Crawfish StockRecipe

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


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2 pounds cooked crawfish heads
6 cups water
1 qt. chicken broth
1/2 cup dry white wine
6 fresh thyme sprigs
2 celery stalks, diced
2 bay leaves
1/2 yellow onion, cut into 1-inch pieces


Hands-on: 5 Minutes
Total: 45 Minutes

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.

Created date

March 2016