Photo: Greg Dupree Styling: Heather Chadduck 
Hands-on Time
5 Mins
Total Time
45 Mins
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.

How to Make It

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.

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