re: How Would You Handle this Crawfish/Shrimp Boil Situation? Update Pg2

Places break open sacks all the time, especially if they're high volume. Tony's in Baton Rouge does it, as does Castnet in New Orleans. I buy them by the pound all the time here in Atlanta.

As such, I've boiled 15 pound boils many times. It can be done easily with the right pot, but I fear the OP doesn't have gear handy and might be doing this on a kitchen stove.

I also wonder how many people are trying to be fed. The 15 pound boils I often do are for the Wife and I and our two boys. Personally, I think it's pretty shifty of them to just order stuff and tell you to cook it.

The shrimp can be done in the same pot at the same time as the crawfish too, since the crawfish cook will be quick for that small of a batch. Ideally, you'd want them separate but since they're already half-steppin' with the headless shrimp might as well.