re: Crawfish Boil Calculator v 3.2 Now Available

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If you always add water to just cover the bugs, doesn't that mean the water is always going to be proportional to the crawfish, so that it is OK to base the seasonings on either the crawfish or the water?

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I think the answer to this question is "yes". There is going to be some variability based on the physical size of the crawfish or basically how many crawfish to the pound. But I think that is getting way to technical for this.

The main problem with this though is we are assuming that people have a pot big enough to boil one batch for 30 cajuns. That won't be the case for most people reading this. So the most useful recipe is one that we can scale per pot size, with guidance on adding additional seasoning for subsequent boils.