re: Can y’all post your crawfish boil recipes???

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What can be taken out of the recipe without affecting the taste of the crawfish. I'm guessing:

Sausage
Onions
Potatoes
Mushrooms
Garlic
Frozen Corn

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Sounds about right. I don't know if the garlic adds to the flavor or not, but i'd maybe leave that in.

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I see that you still do half citrus before and half after the fire is cut. If you ever go all citrus after the fire is cut, please let me know how you like it.

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I see some suggest to pour in the Lousianiana liquid boil after the fire is cut. Have you tried that?

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I have not.

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On step 6, what is the reason for sprinkling salt after you add the crawfish? First time I see someone does this

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Early batches i never really did the salt, and i recall one boil, the batch was a little bland. So now, i just take a tube of morton salt and do a sprinkle. It's not much, and likely doesn't do much with the volume, probably more habit than anything else.