I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method

there's no other way to do it. anything else, dem baws are rookies.

This is why Texas people shouldn’t boil crawfish

Why don't they just eat a spoon full of seasoning instead of going through the trouble of peeling the crawfish?

I've never done the seasoning in ice chest method, but I've had it at other people's boils and they tasted ok.

I find the seasoning kind of dissolves with the steam in the ice chest and infuses in the crawfish.

That’s how city people boil crawfish

I swear, this is the debate that will never end.

This method is good for a commercial cook. Think about it, the water gets saltier and saltier the more batches/seasoning you use. This way, the product is more consistent. L'auberge doesn't do this and their crawfish are trash as they are too salty to enjoy.

I think the soak is the better method overall for home boils/ a couple sacks.

I was against the sprinkle method until a SWLA guy cooked up a batch using the sprinkle method.


They were the best crawfish I have ever eaten. His fish steamed in an ice chest for a while and when we dumped them on the table, the seasoning had melted into the crawfish and it was perfect.

We don’t cook me like that but dam thy batch was good.

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Anyone have a link?

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No but I can tell you how to do it right and, more importantly, why you would want to do it.

First, the why.

Sometimes you have a crowd of people over who are standing around, ready to eat. Sometimes you invite people and have them coming through all afternoon. If you have any need to have hot crawfish, ready to serve, over a couple of hours, use of an ice chest is essential.

Now the how.

Season the water with the bags of crab boil seasoning, a large jar of red pepper, several lemons, some liquid crab boil, and a can of salt. I don't use the powder crab boil with the salt in it because all it means is that you overpay for salt.

When the water is at a rolling boil, drop the basket of crawfish. When it returns to a rolling boil, turn it down slightly, but not enough to stop the boil, and boil it for about five minutes.

After five, pull the basket and drain. Dump half the crawfish into the ice chest and sprinkle red pepper and salt. Stir with the paddle. Dump the rest into the ice chest, add more red pepper and salt. Also pour in some of the boil water to keep everything wet and steamy, and to break down the salt on the outside. Stir again and then close the ice chest.

You will be serving perfect hot crawfish all afternoon or evening.

It’s terrible. All these Texans around here do that crap. Just don’t.

Saw some kids from sulphur ruin three sacks of crawfish like this. Terrible.