Crawfish stock recipe

Ingredients

• 2 quarts (250 g) crawfish shells
• 1½ quarts (1½ L) cold water
• 3 ribs celery
• 1 large onion
• 1 head garlic, halved
• 2 bay leaves
• 1 bunch thyme
• 1 lemon, halved
• 1 teaspoon black peppercorns

1. Cover crawfish shells with cold water in stockpot. Bring to boil, then reduce to simmer for 10 minutes periodically skimming off any impurities that float to the top.
2. Add remaining ingredients and bring back to low boil. Reduce heat to low and simmer for 40–50 minutes.
3. You will want to cool the liquid quickly once done. Strain out any solids, and pour into a container or two and place in a cooler with plenty of ice. Allow to cool for an hour or two before storing. Do not place in your refrigerator until cooled.