ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Simple Crawfish Stock

Photo: Greg Dupree Styling: Heather Chadduck 

Hands-on time 5 mins
Total time 45 mins
Yield

Makes about 9 cups

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.

Ingredients

  • 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

How to Make It

  1. 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.

    Chopping Onion