Ok the argument

If you layer the spice and crawfish and let them steam in a cooler it actually works. It allows the seasoning to seep through the crevices.

A lot of people do it wrong though and are left with seasoning still on the shells while serving which turns out nasty.

Also if you are going to dust, you don’t soak. That is another common mistake when dusting.

Soaking crawfish is the way most people to do it. The ice chest thing is a Lafayette thing

Dude if you wanna learn how to master the art of the crawfish boil, I’d suggest making the pilgrimage to Junction City, LA.