Cooking Directions:

In a large 3-gallon stock pot fill with 2-gallons of water.

Place previously eaten crawfish heads (sounds yucky to "non-natives") and peelings in water.

Bring to boil. Add celery stalks, onions, carrots, garlic, bay leaf, thyme.

DO NOT add salt, pepper or any HOT seasonings.

The seasoning from the crawfish heads and peelings will be MORE than adequate.

Let simmer for at least an hour.

Strain and preserve the stock for future use.

May be frozen