Crawfish Stock
Yields: 6 Cups
 
Ingredients
  • 2 pounds crawfish heads and shells
  • 8 cups cold water
  • 1 onion, quartered
  • 1 clove garlic, smashed
  • 1 bay leaf
Instructions
  1. In a large Dutch oven, combine all ingredients. Bring to a boil. Reduce to a simmer, and cook for 30 minutes. Strain and let cool completely.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-crab-and-mirliton-cream-soup/