Name: Crab, Shrimp, or Crawfish Stock
Yield: Make about two quarts
Cuisine: Creole
Ingredients: 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 lemon

Tom Fitzmorris

Crab, Shrimp, or Crawfish Stock

Preparation info

Make about
two quarts

Difficulty
Easy

Appears in

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

Americas
United States
Stock
Pescatarian
Gluten-free
Louisiana
New Orleans

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.