Multiple Batches of Crawfish

I'd seriously find another pot for 5-7 sacks..... that's 3-4 hours of work with 1 pot.


Boil 2 sacks then change water. Between 1st and 2nd sack add half the seasoning that you put the first time.

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thats what i do, works well

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Same here when boiling multiple sacks. Never have less than 2 pots and boil twice in each pot then change water and start over fresh.

I'll add a little less than 1/2 the seasoning I did for the first boil to do a second boil to reseason the water.

After the second boil, dump it and start over.

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I'll be doing 5-7 sacks

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How many people are supposed to be coming?

You're good to go with that setup.

Sorry to hijack, but I have a crawfish question.

A bar by my house has been doing crawfish every Friday and Sunday the last three weeks. I have never had bad crawfish from this place over the years and the ones I have two weeks ago were great as usual.

This past Sunday we got some and it seemed like 1/3 of them were bad. Either chewy and/or had a pretty off taste.

Am I to assume he got some bad crawfish or is it possible he put some of the leftovers from Friday into the Sunday pot at soak time?

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This past Sunday we got some and it seemed like 1/3 of them were bad. Either chewy and/or had a pretty off taste.

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Maybe he experimented with his seasoning for some unknown reason and that may explain the off taste. I know ever since they've been making the powdered seasoning, I've never gone back to the liquid stuff.

When I was younger it was always the liquid and bags of seasoning that went into the boil and that has a taste all its own.

Then again, this time of year the crawfish are getting hard as far as the shells being a PITA to fool with as the summer heat hits. I rarely boil this late in the year because most of what I can get is Belle River crawfish and they are hard shelled when compared to pond mudbugs..