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Crawfish Stock

  • Author: Mark
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes


  • 4 quarts crawfish shells and claws
  • 5 quarts water
  • 1 yellow onion, quarted
  • 2 celery stalks, sliced into thirds
  • 1 head of garlic, top removed
  • 2 bay leaves
  • 1 lemon, halved
  • 20 black peppercorns


  1. Rinse crawfish shells under cold water.
  2. Pour 5 quarts of water and crawfish shells into a stockpot.
  3. Combine rest of the ingredients into the pot and bring to a boil over high heat.
  4. Reduce heat and simmer for 30 minutes.
  5. Strain through a large colander first then through a fine mesh strainer.
  6. Use stock immediately or chill for later use.