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Started By
Message
Making a seafood stock with crawfish boil heads - who does this?
Posted on 4/11/18 at 11:14 pm
Posted on 4/11/18 at 11:14 pm
I feel like I got the idea from this board, but I honestly can’t remember . If you are boiling crawfish or at a boil, those heads are a damn goldmine. Fill a big pot with them and cover with water. Boil for an hour or so and freeze the remaining stock. It’s a game changer if you are making a dish that needs a seafood stock, like etouffee or seafood gumbo.
Don’t waste those heads! I don’t bother with opening them up and reserving the fat (too much work IMO) but do that if you that’s your thing.
Don’t waste those heads! I don’t bother with opening them up and reserving the fat (too much work IMO) but do that if you that’s your thing.
This post was edited on 4/11/18 at 11:15 pm
4
Posted on 4/12/18 at 12:05 am to SUB
Man I’ve never heard of this before
Tell me more tell me more
Tell me more tell me more
Posted on 4/12/18 at 12:09 am to Deactived
You laugh but I know many people who have never thought to do this.
Posted on 4/12/18 at 12:14 am to SUB
I’ve done it a few times, but the pepper was too much even after a rinse. Salt was heavy as well. I didn’t boil the crawfish. I collected them from a few boils. No sprinkle boils. What’s your secret?
Posted on 4/12/18 at 8:58 am to Gris Gris
If too salty or spicy, just dilute with plain water until you get it to what you like.
Posted on 4/12/18 at 10:29 am to SUB
I prefer using shrimp heads and peels for a seafood stock over crawfish heads. I have better control of the seasonings and flavor.
Posted on 4/12/18 at 10:33 am to rutiger
quote:
I prefer using shrimp heads and peels
Same. I always use shrimp or lobster for my seafood stocks. I have tried crawfish, but they are too seasoned already for me regardless of washing. Diluting the stock just eliminates the seafood base I want.
Posted on 4/12/18 at 10:34 am to rutiger
quote:
I prefer using shrimp heads and peels for a seafood stock over crawfish heads. I have better control of the seasonings and flavor.
Definitely. I prefer the flavor of a crawfish stock. It's much richer, but you are right. I added my last stock that I made to an etouffee roux, and I literally did not have to add any seasoning / salt to the finished product. It was just right. If it would have been too spicy, I would have added more water and roux.
Posted on 4/12/18 at 10:37 am to NOFOX
quote:
but they are too seasoned already for me regardless of washing.
Hmmmm, maybe it's just me then. I've never actually needed to dilute my stock, but I'm sure I added water one time because I didn't make enough of it for the dish I was making.
Posted on 4/12/18 at 10:42 am to SUB
quote:
I literally did not have to add any seasoning
I think that would have to be the trick when using boiled heads.
I did it once with shrimp heads and the stock was nice. Shrimp stew smelled and tasted like shrimp before adding any shrimp...was kinda cool.
Posted on 4/12/18 at 10:51 am to SUB
quote:
Definitely. I prefer the flavor of a crawfish stock. It's much richer, but you are right.
Typically I use shrimp stock for subtler dishes and lobster stock when I want something richer.
I use crawfish stock for bisque and it does sound good for etouffee or maybe even splitting with chicken stock for jambalaya (I think Emerils used to do this). Most of my seafood stock uses are for sauces on sauteed fish/shellfish, soups, and pastas though so that's why I stick to the shrimp or lobster bases.
This post was edited on 4/12/18 at 10:53 am
Posted on 4/12/18 at 2:40 pm to NOFOX
Ive done it for the crawfish bisque recipe I got off here.
This post was edited on 4/12/18 at 2:41 pm
Posted on 4/12/18 at 2:42 pm to Dam Guide
Stock made w boiled crawfish tastes like liquid crab boil
Posted on 4/12/18 at 3:02 pm to SUB
quote:
If too salty or spicy, just dilute with plain water until you get it to what you like.
I tried and it began to taste like a very weak broth with too much pepper. I think the crawfish were just too highly seasoned to be used. Smelled great, but nearly choked me. I could strain a little of the seasoning, but not enough.
I love a good strong shrimp stock. It's my favorite.
The last few times I made crawfish gumbo, I ground up some of the crawfish tails almost to a puree and added that mixture. Gave it a nice crawfish flavor as if I'd made a stock. Worked really well.
Posted on 4/12/18 at 3:05 pm to SUB
I gotta stick with shrimp heads.
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