Best way to cook crawfish????

boiling is the only way to go if you can get them live...you need at least a 60 qt pot if you are doing 30lbs or more and a propane burner.

If they aren't live (just tails, for example), crawfish etoufee served over some fried catfish is always nice. Or just the etouffee by itself. Or some deep friend tails along side the etouffee...many ways to go here. Crawfish fettucine....wow.

Yeah, I was talking to my gf at lunch and I think that we might just go and buy a whole new setup.

i prefer them baked...once they settle down in the oven and stop crawling around and cook.... they're delicious

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Now that I've got an idea of what type of cooker stuff I need. What are some good recipes, like seasonings, and how long it all needs to cook.

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seriously....i've been using this for years

for 30 pounds live crawfish plus potatos, corn & sausage
15 ounces cayenne pepper
2 ounces Tabasco sauce
20 cloves garlic, cut cloves in half, do not peel or crush
3 dozen lemons, sliced in half
1 cup olive oil
20 bay leaves
4 ounces Louisiana hot sauce
2 pounds salt
12 bags of Zatarain's crab boil
1 small bottle of zatarain''s liquid shrimp boil

put all ingrediants in water(except corn, sausage & potatoes) and get it to a rolling boil...once it comes to a rolling boil drop in crawfish and other ingerdiants and let it come to a rolling boil again...onec it does let them sit/soak for 20 minutes...then just keep tasting them till you like em

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some people say it is a myth that "purging" actually does anything

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"Purging" is no myth and serves a very distinct purpose...

That purpose is the chance to drink a few extra cold ones before the cook gets busy boiling crawfish.

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seriously....i've been using this for years

for 30 pounds live crawfish plus potatos, corn & sausage
15 ounces cayenne pepper
2 ounces Tabasco sauce
20 cloves garlic, cut cloves in half, do not peel or crush
3 dozen lemons, sliced in half
1 cup olive oil
20 bay leaves
4 ounces Louisiana hot sauce
2 pounds salt
12 bags of Zatarain's crab boil
1 small bottle of zatarain''s liquid shrimp boil

put all ingrediants in water(except corn, sausage & potatoes) and get it to a rolling boil...once it comes to a rolling boil drop in crawfish and other ingerdiants and let it come to a rolling boil again...onec it does let them sit/soak for 20 minutes...then just keep tasting them till you like em

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That sounds really good.

Question. I have found a cooker on Academy Sports+Outdoors. It's a 30qt pot. Is that plenty big for basically any recipe, or do I need to go bigger?

Alright. got me a recipe, called and got me a price on crawfish, 2.20/lb, but said it would more than likely go down in next couple weeks to a month. gonna get me a cooker and have us a little crawfish boil.

well 2.20 at least in tuscaloosa. i called the restaurant that were eating at tonight cause you buy them live from them also. they gave me the number i guess to the lady that supplies theirs. she said right now they're 2.20 but if we weren't needing them for a couple weeks that they would be cheaper. didn't let on how much cheaper, but i would guess that means more than likely down around 2.00. i'm gong to try and find some more places that might have them around here, but i don't know if i'll be too successful. i'm excited about trying this though. i'm new to crawfish actually. never would try one until about a little over a month ago and trying 2 or 3 ended up with me eating a good 3lbs. i'm far behind on the crawfish eating but i have definitely found a new food that's one of my favs. do any of you cook them when you tailgate? if so, i am going to have to find ya'll next time you come to tuscaloosa.