re: Amateur hour crawfish boil

That's what I'm saying. I understand that "some" things you put in a boil can take a small, very small amount of seasoning out of the water....but to imply that crawfish take 50% of the seasoning out of the water.

There's no doubt that prevailing thought is add back after the first batch. Hell, I've done it as well. But, all you're doing is making it spicier and more seasoned to hit your already primed pallette.