Boiling Crawfish this weekend, first time on my own

This is how I cook them - (obviously what you want to cook with them will differ)

1 - Be sure to wash crawfish in a cooler. (Fill up the cooler with water and drain several times to get the mud/grit off them)
2 - Get water and seasoning to a rolling boil. (I use a combo of liquid and a bag of swamp fire seasoning). I add garlic as well
3 - Put in potatoes and cook about 5-10 mins depending on seasoning.
4 - Onions and sausage added next (I put mine in the mesh bag the onions came in so it can be easily removed) I also add lemons that are halved.
5 - once back to a rolling boil I add the crawfish. Should take about 3-5 mins to come back to a boil. I boil for 1-5 mins depending on size of crawfish.
6 - Turn off the heat. Instead of adding ice this is where I use 24 ears of frozen corn and throw into the pot. I also will hose of the side of the pot for a minute or 2 to cool the water a little more.
7 - Let crawfish soak for 15-30 mins (Again this depends on the size) you can taste and see.
The entire process should be 45-90 mins depending on pot size and burner

You can take the sausage and onions out before you add the crawfish if you need room in the pot. You can also add many things when you put in the sausage and onions - ie. celery, asparagus, canned green beans with holes in the can, artichoke, etc.

Something we tried a few years ago was to throw a boston butt or a large ham into the pot (under the strainer) and let it boil the entire time. When you take the crawfish out get the butt or ham and throw on a grill for 30-45 mins to get the outside crispy. Some of the best meat I've ever had.

Most pre made seasonings tell you to boil them for 10 to 15 minutes which is insane. Crawfish this time of year should be brought back to a rolling boil and shut off

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Most important thing and the most common mistake.

Do not over cook them

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Agreed. My pot never comes back to a boil...ever. I'll pour the crawfish into a rolling boil, watch the pot for a simmer. and when it starts, I'll count 3 minutes and then cut the fire. I'll add frozen corn and a little ice, if needed, to make them sink. My soak is usually 15 to 20+ minutes...depending on when they taste right to me.

Yep. Always pop out of the shell easy and taste moist, not "over cooked."

Nutt since you are new to this. I would find a good powder boil like louisiana brand or whatever you have available . The corn will cook during the soak. The most important thing is to shut them off at the first sign of boiling. This will insure easy peeling and soft tail meat.

Glad to know you like it.

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Can anyone give me the recommended amount of cayenne?

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I always tasted mine, before I perfected my quantities.

Get a jar/bag of spice into the pot along with onions, garlic, lemons and boil them to let flavors develop. Taste water. It should be a bit too salty and kick the snot out of you spicy. If it's not, add some more dry boil, a little at a time, until the salt is right. If it still needs more heat, you can add liquid boil or straight cayenne until it's spicy enough, but try not to over power the flavor. They should TASTE good and be spicy. You can even add spice to them after they've been soaking for a while. If they taste good and have good salt level after soaking a while, but just aren't spicy enough, you can add liquid boil or cayenne to the soak to punch up the heat a bit before pulling them from the soak.

Keep in mind that the powders add salt AND spice, so don't over do it during adjustment.

Also keep in mind that salt is more important than spice. If you go overboard with salt, you won't be able to soak them very long before they are inedible (too salty). If you go under with salt, you can always soak longer.

ETA: You know what? Where are you, this would just be easier if I show up at your house and boil these frickers for you...

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one of the great debates

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It's only a great debate if you disregard SCIENCE!

Other than that...there is no debate.

LSU.EDU