Louisiana Shrimp/Crawfish Stock

Origin: Louisiana. A stock made by simmering shrimp or crawfish shells and heads with the holy trinity of onion, celery, and bell pepper, extracting significant flavor from the heads in particular.

Flavor Profile: Intensely savory-sweet and distinctly shellfish-forward, richer than a plain seafood stock due to the fat and flavor extracted from the heads.

Culinary Uses: Base for étouffée, bisque, and other Louisiana seafood dishes; a foundational stock wherever crawfish or shrimp are the primary protein.

Regional Variations: Crawfish stock is particularly associated with crawfish boil season and often made specifically from the shells left over after a boil, reflecting a strongly seasonal, whole-animal-use tradition.

Storage: Refrigerate 2–3 days given the shellfish content; freezes well for a couple of months.

Notes: Contains shellfish — flag for allergen purposes.