re: Crawfish not SPICY enough need help!!

Add your liquid once you cut your fire to soak. This has given good results with adding heat/flavor.

Add Chinese red pepper.

Boil 6 minutes then hose pot down for 10 min.

Then soak for 30ish min.

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People make this shite to complicated

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The few times I have been to a crawfish boil and they weren’t worth a shite is when someone tried to church it up or something stupid. A pre-measured box of seasoning, a 16 oz liquid is all you have to have with a proper soak. Throw in the little baggies or some extra cayenne to taste if you like.

The shite is simple.

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100qt pot/ filled 7" or 38 quarts of water 30lbs crawfish!!

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I'm just going to go by the water. 38 quarts is 9.5 gallons of water. For that amount of water you need approximately 48 oz of liquid crab boil, one 4.5lb container of Zatarains crab and shrimp boil powder (NOT the PRO one). Bring to a rolling boil, put in crawfish, bring back up to a boil then boil for 5 minutes, turn off burner and let them soak for 20 minutes.

The amount of habaneros that you are putting in is almost meaningless, and has even less than that effect if you don't cut them open. If you want to use peppers to add heat, buy a couple of pounds of them, put them in your blender, and then add the puree to the boil in measureable amounts. For one pot, I would start with about 1/3 of a cup of the pureed habaneros. The difference in heat will be subtle.

I usually use a 120 qt but used my BIL’s 100 qt a couple weeks ago. I filled up the pot about 60% with water. 2 gallons liquid boil, 2 big tubs powder, a dozen onions, 2 dozen garlic, a dozen lemon, and 6 oranges. Boiled 40 lbs for 5 minutes then let them soak for 25. They were plenty hot.

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Any tips?

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My theory is that you are expecting spice on the outside to get directly on your lips. Nest time dust them with seasoning after you soak them and bring them out of the water. You will get more salt and pepper on your lips and will perceive them as being spicier.

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How are you and your guests gonna eat 30 lbs of crawfish if you want your lips burning after eating the first 10 crawfish? I’m familiar with the frog bone method and your concentrated soak is very HOT for the normal crawfish eater. If you want hotter, add 32 ozs of liquid boil and 3 cups of cayenne pepper. Personally, I think the crawfish will be inedible by adding more heat.

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This is for us not for guests. 30lbs is gone in a day there are 6 of us.

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I usually use a 120 qt but used my BIL’s 100 qt a couple weeks ago. I filled up the pot about 60% with water. 2 gallons liquid boil, 2 big tubs powder, a dozen onions, 2 dozen garlic, a dozen lemon, and 6 oranges. Boiled 40 lbs for 5 minutes then let them soak for 25. They were plenty hot.


Mistype? I assume or are you being funny?


I caught that too. Got to be a typo or some kind of watered down liquid crab boil.

Did you thoroughly clean them? Dirty crawfish won’t take the spice. I pour them out a lil by lil and spray them down.
That was probably your problem. Some distributors are better than others.

Add more water for soaking time. You ain’t boiling 30 lbs of crawfish with 7 inches of water, more like steaming.