Louisiana Shrimp/Crawfish Stock

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.

Contains shellfish — flag for allergen purposes.