Wednesday, May 2, 2012
Crawfish Stock OR Louisiana Tea
I had a bunch of crawfish heads left over from a dish I was making but rather than discard them like some chicken-brained mongoloid such as yourself, I decided to make stock. It’s incredibly easy, it freezes well, and it has a plethora of applications. Those crazy fucking assholes in Louisiana just add a shitdickload of Appalachian White Lighting and call it breakfast tea.
Dump all the heads in a pot, fill it with water until fully submerged, and stir in a liberal amount of Old Bay. You can use some bullshit Cajun seasoning if you want but that crap tastes like powdered horse’s anus compared to Old Bay. Some people, stupid ones, add the Trinity or Mirepoix but I find them unnecessary. Bring it to a boil, drop the heat, and simmer for ~45 minutes or until it tastes like it’s fucking done. Pour the entire contents into a large container and refrigerate overnight. The next morning run it through a fine sieve, jar it, and use/refrigerate/freeze it.
And that’s how you turn garbage into garbage juice. Eat it.