Crab, Shrimp, or Crawfish Stock

Preparation info

  • Make about

    two quarts

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Ingredients

For Crab, Shrimp, or Crawfish Stock

  • 2 cups (at least; the more the better) picked or peeled shells of crab, shrimp, or crawfish, depending on which you are making
  • Peel of ½

Method

For the Crab, Shrimp, or Crawfish Stock

Crush the crab claws and/or crawfish shells with a pounder to break open. Combine claws and/or shells in a heavy kettle or stockpot with the stock seasonings and enough water to cover. Bring to a light boil, lower to a bare simmer, and cook for 30 minutes. Read on at Finish, below.