re: What separates good boiled crawfish from great boiled crawfish?

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Try boiling an entire turkey or large chicken prior to adding seasoning so that you begin with a stock instead of plain water. Adds a depth to the flavor and the released collagen helps with peeling.

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you really do this?

I key on using contrasting foods and flavors seasoned with crawfish boil rather than creating one big pot of different foods all boiled together and taste the same.
corn and small potatoes in separate nylon stocking leg or boiling bag,
pearl onions in separate nylon stocking leg,
garlic cloves in separate nylon stocking leg,
whole mushrooms in separate nylon stocking leg
potatoes go in with crawfish to boil and soak
corn goes in with crawfish and potatoes just prior to shutting off fire and throughout soak
onions, garlic and mushrooms go in with everything in pot at fire shut off and throughout soak
Soak longer as some have said and do not sprinkle seasoning over that beautiful gastronomical creation before or after you pour it out on the table.
You should have poured that seasoning in the boil IF you thought it might have needed it!
Guests have yet to be disappointed and ask how I boil my crawfish to get that taste, they’re happy makes me happy :)

I lose my shite if they pour seasoning on the outside after a boil. Pretty sure I lost a new friend from my neighborhood because I said something once after he wouldn’t soak long and just put them in ice chest and let them steam with seasoning. On 3rd batch I suggested just keep them in the pot and soak and they finally had flavor.

Hello fellow cajuns. My method for properly cooking crayfish is to sous vide them for at least 12 hours.

You don’t make them cold.you stop the cooking.

how they peel

Great crawfish

Perfect seasoning

Alcohol

Good folks

Great weather

That is true

I have seen this done with shrimp.

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I guess soaking is a BR area thing

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It's the norm across the board