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Have to call my coon arse and ask him.

Call me tomorrow. It ain't hard.

Lots of different ways. The last few times I buy them from Nates in ADDISON and get the seasoning from him. If you tell them you want to make them just like he dose. He will give you a walmart sack with everything he throws in the pot. Also ask for som "JP juice". It's roux butter and lemon juice to dip the tails in. It's pretty great! His prices on crawfish are competitive. Enjoy!!

It is princess. Of course it is hard. My coon arse did not return my phone call but should give me a shout tomorrow or Thursday when he gets to his happy place at the camp.

By dumping crawfish into boiling water...

I know it's boiling water

Some people make them good, some just make them

The biggest problem I see people do is not soaking them.... Food does not take on flavor at boiling temp.They boil the hell out of them and dump straight in to the cooler.....Once I dump my crawfish in boiling water I bring it back to a boil for 3 minutes...Shut the flame off... Dump in 1 10lb bag of ice....stir well... and soak for 15 min w lid off....Plenty hot and a completely different crawfish.. and I dont sprinkle all that crap on mine.. Plenty of flavor and heat in the meat...Try adding 1/2 cup of clove powder and 1 cup of lemon pepper to the water...Pretty good stuff...

this man knows!

Yup! Soaking is key.

Cooked them today. They came out great with a similar method to the above I pulled off google

I cooked another 100 lbs for a small group of family and friends last night. They were gone as soon as they hit the table. Lots of different seasonings/ingredients you can use but as already mentioned SOAKING is the most important part of it. I do a 5 minute boil/30 minute soak and they come out perfect. I don't add ice to my water as I don't want my seasoning diluted.

We do not use Ice either. Never heard of it before now. What is the purpose of that?

10 lb of ice is not going to dilute the water much if at all.I think 10 lbs of ice is equivalent to little over 3 quarts of water..not even a gallon...... There is a thing called over saturation tho... The ice will bring my water down only 10 degrees below boiling point at beginning but continue to fall after that...... I mentioned earlier food will take on little if almost no seasoning at boiling point and beyond...

We leave our ice on top,it push the mud bugs down to soak!

If you're only doing one sack or so throwing a bag of ice in isn't a big deal. If you're doing 3 to 20 sacks like I often do/using the same soak pots/using ice most definately dilutes your seasoning. You will have to keep re-seasoning (more than usual). I used to use ice but no longer do for this reason. My crawfish are juiced up nice and draw in plenty of seasoning after a 30 minute soak with no ice. To each their own.

so when doing 20 sacks you never have to add additional water..??? My boilers run 120 lb batches at a time...so adding the ice bags help me retaining the right water levels... Even after adding bags of Ice I still have to add about 3 or 4 gallons of water and additional spices after 2 120 lb batches....So im never worried about diluting the water...

https://www.samsclub.com/sams/xtra-l-ice...o19&veh=sem

My coonass buddy uses these and they work well.

Those are big boilers, nice. Yes of course I have to add water but only after 6-8 sacks, and then don't have to add that much (few gallons-more seasoning). I use 80 & 100 qt pots though (run several at a time). Your cookers must be hotter than hell to lose that much water. All this talk about crawfish, I'm ready for some more.

You are correct,we did 800 pounds a few weeks ago,and had to add more spices due to the ice and what was taken out with the mudbugs! This thread is making me hungry!

I dont think its the evaporation, but what the bugs soak up..Is my guess...I drain mine pretty well as most do before going in to the cooler...Yes I love Bugs.. May have to go to my local spot today and eat a few pounds...Im mostly crawfish.. The sausage and potatoes are "overhead" for me..lol.. i went to a boil in S Louisiana last year that had both hot and iced down crawfish.. I have to say it was pretty damn good.. The iced ones.. very intense flavor....

this is how we did it saturday. 1500#