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Started By
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Crawfish stock suggestions....
Posted on 5/5/13 at 9:32 am
Posted on 5/5/13 at 9:32 am
Got a good recipe for crawfish & corn soup, but I have to make stock first with the shells. What to add to the pot for the stock?
3
Posted on 5/5/13 at 9:35 am to Ignignot
if the shells have already been boiled in crawfish boil, rinse the shite out of them. I made one a while back and added the normal stock ingredients: onion, celery, carrots, herbs, peppercorns.
This post was edited on 5/5/13 at 9:37 am
Posted on 5/5/13 at 9:40 am to Ignignot
Puree a pound or two of live crawfish. Add to saucepan with basic trinity. Add water and simmer until the flavors come together. Strain and you have crawfish stock.
Posted on 5/5/13 at 9:50 am to Ignignot
Simple mirepoix of veggies and a bouqeut garni of herbs. When the stock is officially declared done, crush all the parts through a sieve to extract every bit of juices from them.
Posted on 5/5/13 at 12:30 pm to CITWTT
What herbs ? Parsley, thyme, and what else?
Posted on 5/5/13 at 12:34 pm to Ignignot
To your list add oregano and rosemary and a bay leaf or two.
Posted on 5/5/13 at 1:02 pm to Ignignot
Taste the stock if it's from a boil to make sure it's not too peppery. I haven't had much success with stocks from boiled crawfish. The stock is normally too spicy for a regular food dish. I've found that the seafood stock in the link below is an adequate substitute. Any fat on the crawfish is a plus.
LINK
LINK
Posted on 5/6/13 at 8:37 am to Gris Gris
I added Mirepoix, also garlic, parsley, bay leafs, and thyme. It came out great. I washed the crawfish down well to get all the extra boil seasoning off the outside of the shells. And of course the crawfish and corn soup came out great thanks to a solid stock......Thanks for your help guys.
This post was edited on 5/6/13 at 8:38 am
Posted on 5/6/13 at 9:41 am to Gris Gris
Calandros sells a very good refrigerated crawfish base at the meat counter. I made a bisque with it yesterday and it turned out divine.
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