A few questions about boiling crawfish.

Many people have different methods so I'll toss mine out.

I will never purge with salt. It kills the crawfish instantly, and I'd rather have them alive when they go in. Plus purging them with salt just makes them saltier. I prefer to just keep rinsing till the water is clear.

I would recommend just getting them in the morning. Better they keep them than you. If you freeze them too hard you'll kill them, or if not enough they'll die.

ETA: Savoie's is plenty fine. I love the green onion variety, gives extra flavor. Also toss in some button mushrooms, asparagus and usual veggies. Put on the shrooms and asparagus while your soaking and right after you ice the top (i assume you know what that is).

Thanks for the tips.

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Put on the shrooms and asparagus while your soaking and right after you ice the top (i assume you know what that is).

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I don't know what that is.

And to the other poster, I'm getting mine for $3.68 + tax per pound. There's only one place in town that has em right now.

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First bit of advice, ignore the first responder as he knows jackshit about purging crawfish

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Precisely what I said "many people have their own methods"

Guess what, I guess I can say you know jackshit as well. But then you'll tell me how you learned to boild from your dad, grandad, and great grand dad who were big time cajuns and have the secret almighty recipe for perfect crawfish. STFU and let people throw out whatever they want.

The ice on top method is where right after you have boiled everything, you cut the gas off, open the top, and toss some ice to cover the top of the pot. This stops the boiling process but keeps the water hot and lets them soak. It lowers the risk of overcooking while soaking. The longer you soak, the better and spicier they are.

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Also toss in some button mushrooms, asparagus and usual veggies.

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Mushrooms and sausage are almost my favorite part. Never had aparagus but it sounds good, I will def try it next time. Savoies is good in a crawfish boil imho.

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hahaha, damn near anything you throw in that water will taste good.

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Can't argue with that.

I usually use Veron's.

What's the strangest shite ya'll have seen tossed into a boil? I had a guy toss in whole chickens and hot dogs.

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About the only thing it is good for.

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That's the only time I have had it. I've heard of people putting chickens but I've never seen it done.

I would imagine some Cenecuh County sausage would be pretty good in there.

Salt or no salt, does not matter, just get them clean.

What is important is not to overcook them..

After the water comes back to a boil, 3 minutes per lb. Then soak. after 15-30 minutes start taste testing the smallest bugs you can pull out the pot. When the small ones are just right, pull them out the water ASAP.

Thank you.