"Drop crawfish in and bring back to a boil...then boil for 1-5 minutes..."

At the first sign of boiling water. So, when bubbles start to appear again for me.

This is going to sound dumb, but when the bubbles start to pop, I begin wafting for smell. When the fishy smell goes away, I cut them off to soak.

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what exactly does everybody consider bringing back to a boil?

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quote:

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When bubbles start to pop

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After I drop the bugs, as soon as I see bubbles I cut the fire and let them soak 20-30 minutes. I always taste a few before I pull them out of the water to make sure they have absorbed enough seasoning.

I let the water come to a rolling boil and then time for 2-3 minutes depending on the size of the crawfish. Larger-3 mins,
smaller- 2 mins. I like the meat to boil for at least 2 mins to prevent hard rubbery meat. I then add ice to halt the cooking process. Now I can soak for an hour without worrying about over-cooked, mushy crawfish.

back on the ice discussion? again?

lol