re: Doing Your First Crawfish Boil--Give me the HOw to guide

Always found it better to cover with seasoning then steam if you are going to do multiple baskets. A lot more consistency in every batch you drop.

People tend to continously add seasoning to boiling water when doing more than 1 basket. Most times, by the time you get to the 3rd or 4th basket, you normally have too much seasoning for the kids.

A summary:

28 day dry age in the fridge
Microwave
boil
place in ice chest
dust with crab boil (not liquid)
steam for 20 minutes
place back in pot
add peanut butter
do not add more seasoning

There ya go Ryno,

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Without okra

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Exactly.

And the name "craw-fish" is a derivative of the African word "bro-brish", which coincidentally sounds like Breaux Bridge, which happens to be the crawfish capital of the world.

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you forgot the saltwater purge

how else are you gonna get the little bastards to expel their filth before you boil them?

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Plain water works just as well. All the salt does is piss them off.

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And the name "craw-fish" is a derivative of the African word "bro-brish", which coincidentally sounds like Breaux Bridge, which happens to be the crawfish capital of the world.

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You forgot to add the Dales to the seasoning. And throw in some velveta and cream cheese with the peanut butter. Of course, this is after wrapping each crawfish individually with bacon.

Here you go

You have to put the crawfish in an ice chest, douse in mustard and shake the up just right otherwise they taste like you just boiled crawfish without adding any condiment.

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First you make a roux

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This is Motorboat's recipe from the thread that I linked. (I'm too lazy to type that much and it's the closest to my recipe except no liquid boil, doesn't taste right):

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Boil your water with Louisiana Brand powder. Add Garlic, lemons, celery and onions (potatoes too). boil for 10-15 minutes depending on size of your potatoes. Add crawfish and crank up your burner. If they are small tender crawfish, just barely bring to a boil and shut off the heat. If they are larger, boil for 1-3 minutes and shut off. As you begin the soaking phase, add ZATARAIN's liquid and sweet corn. Let them soak until they are right (sometimes an hour, but worth it). Serve out of a kayak.

Whatever you do, do NOT season them on the outside. That there is some bullshite.

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To the OP--I've boiled hundreds of thousands of lbs of crawfish ( i worked catering and I try to boil a sack or two every weekend I'm able). Stick to the above and you will be fine.

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without the meat falling apart on you

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I've never seen that