re: Boiling crawfish technique Boil in clean water

I've tried it before. Read about it in a Frank Davis cookbook.

The theory is that while crawfish is actually boiling, a barrier is created between the shell and the meat. During this time, the meat is not picking up any seasoning. Once the boiling process stops, the barrier releases and at that time the seasonings.

This is the same reason people put ice in the pot when they cut off the fire. So you could technically use two pots of seasoned stock, but it would be more work making two batches of stock.

I actually think the crawfish tails taste more seasoned and the heads pick up a lot more juice by doing it this way. The downfall is the crawfish are not piping hot when you dump them out. Try it out for yourself.