Beazell's Cook Book

Crawfish Stock Recipe

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Crawfish Stock Recipe  




2 quarts crawfish shells (leftover from a boil)

1 1/2 quarts cold water, or just enough to cover

1 large onion, chopped

3 ribs celery, chopped

1 head garlic, cut in half horizontally

1 bunch thyme

1 bay leaf

1 lemon, halved

Beazell's Cajun Seasoning, sprinkled generously



In a stockpot, cover the crawfish shells with cold water. Bring to a boil, and then reduce to a simmer. Skim off any fats that rise to the surface.

Add the remaining ingredients and bring back to a low boil, reduce to low, and let simmer for 30-40 minutes. Strain through a fine mesh sieve and cool. Freeze for later use or use within 2-3 days.


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