Using bay leaves in crawfish boil.

I put about 10 of them in there.

We toss in about 20 leaves into an 80qt pot.

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I have a friend that freaked out yesterday because he almost forgot to put bay leaves in the boiling water.

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This falls under the "dont frick up a good thing" category. Red beans and gumbo, sure, but I dont get the point of adding to crawfish. There's already so much seasoning and other things going on that it would be irrelevant. I have literally never seen anyone do this.

We find dead fish in our boils periodically, yet I never taste a fishiness in the crawfish. I think the rancid reek of dead fish in a boil is exponentially more powerful than the flavor of 2 bay leaves. Thus, if we don't taste dead fish, you won't taste the bay leaf.

We boil the leaves on the stove and drop them on top of the sack after they hit the ice chest and before the Tony's.

Might as well add some tomatoes while you're at it.