re: Can I use a pot of seasoned crawfish water the next day?

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Boiling does not kill certain spores that bacteria may have produced. That being said, I think the risk of spores is almost null, but it is something that exists. If you’re adding vegetables and/or fruit to the boil, you are introducing more bacterial possibilities. They may breakdown and decompose in the warm water. Your pot is going to stay hot for multiple hours which is a huge risk. Again, in this scenario, I don’t think the risk is high, but it exists. Why would you even want to reuse the water? It sounds nasty. Just buy a new sack of seasoning and start fresh.

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