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Crawfish Stock

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Saffron Infused Crawfish Stock

Ingredients

Scale
  • 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

Instructions

  1. Warm a cup of water in a small pot, add the saffron, stir, turn off heat and steep until ready to use
  2. 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
  3. 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.
  4. Add the saffron infused water through a small sieve to keep out the threads, add the wine and salt
  5. Low simmer for 1 more hour, again adding water if necessary to keep it covered and stir once or twice
  6. 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
  7. Strain again through a double cheesecloth lined strainer and cool in the refrigerator overnight
  8. Scrape any fat off the top, then parcel into quarts to freeze until ready to use

Find it online: https://www.cooksavorcelebrate.com/crawfish-stock/