Crawfish Stock
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Saffron Infused Crawfish Stock
- Author: Tim
- Prep Time: 15
- Cook Time: 165
- Total Time: 3 hours
- Yield: 4 quarts 1x
- 4 lbs crawfish heads, claws and shells – leftovers from a crawfish boil
- 4–1/2 quarts water – enough to cover all the “parts”
- 1/2 cup dry white wine
- 1 large yellow onion – roughly chopped – substitute leeks for crawfish stock
- 1 large carrot – roughly chopped
- 1 celery stalk – chopped
- 2 TBL tomato paste
- 4 thyme sprigs
- 1 bay leaf
- 1 TBL whole peppercorns
- 1 TBL sea salt
- 2 big pinches saffron threads
- Warm a cup of water in a small pot, add the saffron, stir, turn off heat and steep until ready to use
- Place the crawfish, onion, carrot, celery, thyme, bay leaf and peppercorns in a large stock pot and fill with water to 2″ above the ingredients
- Bring to a high simmer for an hour, skimming off any foam that accumulates and adding water if necessary to keep it covered. Stir occasionally.
- Add the saffron infused water through a small sieve to keep out the threads, add the wine and salt
- Low simmer for 1 more hour, again adding water if necessary to keep it covered and stir once or twice
- Turn off the heat, remove the bay leaf and let it steep and cool for 30 minutes, then strain out the large parts with a colander
- Strain again through a double cheesecloth lined strainer and cool in the refrigerator overnight
- Scrape any fat off the top, then parcel into quarts to freeze until ready to use