Boiled a sack of crawfish Saturday. Proven recipe.

1 sack crawfish.
1-4.5 bag Louisiana seasoning
1 small bottle liquid boil
2 lbs green onion sausage
6-8 onions halved
8 heads of garlic halved
Sack of small boiled potatoes.
8~ lemons

First step is to dump sack of crawfish into ice chest and rinse until the water is clear, then rinse a whole lot more. I usually fill and drain the ice chest 6-7 times while letting them soak in between. I also open the plug valve to drain and throttle back water hose enough to maintain the level. This creates a constant purge. I way overdo the cleaning step but it works for me.

Next Filled 100 qt pot up to 4th hole in basket. Lit burner.

Once water begins softly boiling I place all my veggies in except lemons.

Pulled out veggies once they begin to soften. 8~ minutes for onions and garlic, 12~ minutes for potato’s. I initially boil the veggies without seasoning.

Poured seasoning bag into water, liquid boil & squeeze the lemons and placed the lemons into the pot.

Once a strong rolling boil has begun, remove the basket and dump the crawfish in. Slowly lower basket into the pot. Stir crawfish with a paddle and add veggies and cut up sausage into pot. Put lid on.

At this point the boiling time is subjective to amount of crawfish, size of pot, ambient temperature, relative humidity, barometric pressure, and geospatial elevation.

Just kidding, but serious kind of. Mine never come back to a rolling boil. I know they’re finished when the gases begin flashing off and a bubbles begin forming at the water levels the crawfish puff up and float above the water line. I cut heat off at this point, stir once and replace lid.

I’ve used this method with small variations the last 10 boils and get many compliments. Main key is solid rinsing and not overcooking.