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Made Seafood Stock with crawfish shells/heads from a boil
Posted on 5/1/12 at 9:41 am
Posted on 5/1/12 at 9:41 am
It has a good flavor, but is really spicy. I just had the shells/heads left over and decided to make the stock for later. I had only ever done it with shrimp shells before.
Suggestions on what do do with it. I wanted to make crawfish étouffée but don't want to overpower it. Wondering of not adding any other spices and then the rice will be sufficient to cut it? It was your normal boiled crawfish - nothing too spicy. But, making the stock really drew out the seasoning in the crawfish heads.
Or, could I just use it as a concentrate and cut it with water? Duh. That makes sense and I didn't think of it till I wrote this.
Still interested in the thoughts of others, though.
Suggestions on what do do with it. I wanted to make crawfish étouffée but don't want to overpower it. Wondering of not adding any other spices and then the rice will be sufficient to cut it? It was your normal boiled crawfish - nothing too spicy. But, making the stock really drew out the seasoning in the crawfish heads.
Or, could I just use it as a concentrate and cut it with water? Duh. That makes sense and I didn't think of it till I wrote this.
Still interested in the thoughts of others, though.
This post was edited on 5/1/12 at 9:44 am
6
Posted on 5/1/12 at 9:45 am to BRgetthenet
Kinda. I guess not, but I always think of it as though it is. It has shells like shrimp or crabs and if you need a stock for crawfish étouffée, why not a crawfish stock?
Posted on 5/1/12 at 9:45 am to AlaTiger
I think you answered all of your own questions. It will obviously be harder to control the spices, but you can always add water to etouffee and thicken as needed if too spicy.Posted on 5/1/12 at 9:49 am to LSUAfro
Yeah. It's funny, because I keep looking at that stock in the freezer and have been thinking about how spicy it is and wondering what to do with it. So, I type out the question here and realize the answer as I am typing.
This board is powerful.
This board is powerful.
Posted on 5/1/12 at 9:51 am to AlaTiger
If you can, save the heads after cleaning them out of thier contents. Those are then stuffed with the essence of what is in a bisque, a dish that is most bad-assed.
Posted on 5/1/12 at 10:08 am to CITWTT
Agree with using the heads for bisque. I've also heard of folks making a crawfish and corn chowder with leftover tail meat, corn and potatoes from the boil.
Your stock would be amazing in a chowder.
Posted on 5/1/12 at 10:11 am to bdevill
quote:
Your stock would be amazing in a chowder.
That is what I usually do. It does give it a flav shrimp stock or fish stock can't touch.
Posted on 5/1/12 at 10:17 am to AlaTiger
it's very usable--just dont reduce it. as others said, you can cut it as well.
my vote is to cook rice or grits in it.
my vote is to cook rice or grits in it.
Posted on 5/1/12 at 10:19 am to AlaTiger
Get the fat out the heads.. thats what you want for an etouffee.
You can even freeze the fat, but be careful it will go rancid pretty quick.
I have never boiled crawfish shells before.
You can even freeze the fat, but be careful it will go rancid pretty quick.
I have never boiled crawfish shells before.
Posted on 5/1/12 at 10:26 am to AlaTiger
Dairy naturally cuts the heat in capsaicin. I'd cut it with liquid and then make something like a crawfish and corn bisque (dairy based).
I've made crawfish stock from crawfish at a boil before and it was so darn hot even after I rinsed the heck out of the shells. At the time, I didn't think of a cream or milk based soup. Should have because I knew that dairy cut the heat from the mouth.
I've made crawfish stock from crawfish at a boil before and it was so darn hot even after I rinsed the heck out of the shells. At the time, I didn't think of a cream or milk based soup. Should have because I knew that dairy cut the heat from the mouth.
Posted on 5/1/12 at 10:34 am to Gris Gris
Good call GG. I'd look at Kajungee's Shrimp n Corn Recipe up top and just sub the shrimp with crawfish.
Posted on 5/1/12 at 10:38 am to LSUAfro
I also have a crab and corn bisque recipe in the recipe book that Mr. Balls uses regularly. Crab can be substituted with crawfish, shrimp or even andouille.
Posted on 5/1/12 at 12:12 pm to Gris Gris
Hmmm. A bisque. That is an idea. I see what you are saying about the dairy cutting it and you still want the flavor/spice and can add back in the crab/crawfish.
It did have a good flavor, but was REALLY hot. Afraid it would just overpower a gumbo or etouffee.
I'll look into that. Thanks.
It did have a good flavor, but was REALLY hot. Afraid it would just overpower a gumbo or etouffee.
I'll look into that. Thanks.
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