"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crawfish Stock Recipe

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This recipe for Crawfish Stock, by , is from Spreading Love Through Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Hernandez Frioux
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds crawfish shells, head and tail ends, WELL rinsed
8 quarts cold water
Mirepoix:
8 ounces onions, diced
4 ounces celery, diced
4 ounces carrots, chopped
1 whole head garlic, cut in half horizontally
Sachet d'epices:
Several parsley stems, roughly chopped
4 bay leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black peppercorns
The above ingredients are placed into a 4" square of cheesecloth and tied into a sack. Tie the end with kitchen twine and tie the other end of the twine to the handle of your pot for easy retrieval later.

Directions:
Directions:
After rinsing as much of the crawfish boil seasoning off of the shells as you can, heat them with a littl oil in a large stockpot, stirring so that they all heat up and release some flavor.

Combine all the rest of the ingredients with the crawfish shells and bring to a boil over high heat. Immediately reduce heat and simmer for about 1/2 hour, skimming if necessary. Strain through a china cap or sieve layered with cheesecloth, and discard the remainder. Cool the stock in an ice-water bath (or use my favorite new trick -- fill ziploc bags with water, seal, freeze and use them to cool stock without diluting it), transfer to a storage container and refrigerate overnight. The next day, skim off any fat that has risen to the top. Use within one day and freeze any leftovers for three to six months.

 

 

 

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