My crawfish boiling method for the F&DB. Best crawfish you will ever have

This is the recipe that my great uncle came up with, as well as the one that was met with great hostility in another thread. He had a crawfish catering company for years before he got old, and the recipe was passed down to my uncle. He does boils for the National Guard, and when his crawfish got famous enough, he was asked to take part in a massive seafood boil in Washington DC with other seafood specialists for politicians.

Here is the recipe. It is for one 30-35 lb sack of crawfish:

Fill crawfish pot approximately halfway with water. Bring water to a boil and add about 20 ounces of Louisiana liquid crawfish and crab boil.

Add crawfish to boiling water and wait for water to return to a boil. When water returns to a boil, leave crawfish boiling for 3 minutes, and shut off immediately. Empty crawfish into an ice chest and add 32 ounces of powdered Louisiana crawfish and crab boil. Then, add about 24 ounces of lemon juice and one 24 oz bottle of mustard. Shake ice chest to distribute all ingredients thoroughly on the crawfish. Let crawfish sit in ice chest for 10 minutes then serve.

No, they do not taste like lemon, and no, they do not taste like mustard. The taste is indescribable. It's spicy enough for people who love spicy crawfish, but not too spicy for spicy haters and children. They are just right.

Here are some pics of one of our boilers. A friend's company makes them and based on how we boil, they are perfect.
They now sell them. WMW=Weber's Moonlight Welding (out of Scott, LA). Mr. Easy is the biggest (can hold 80lbs. To test the limits, we put in 90lbs and it still worked flawlessly.) Mrs. Easy is smaller, Baby Easy is even smaller. Since we do usually 80lbs, we just double the parts from the above recipe.



The 2 wooden handles can be inserted into 4 possible slots, 2 on the lid, and 2 that are attached to the basket. Here, there is one for the lid, one for the basket. The blue valve is used to drain all of the juice and water. It is very handy. The whole thing is very easy to clean and doesnt take more than 15mins.



Here is a side view.



Pictured here, the lid is opened. It also acts as a chute/funnel to dump the crawfish into an ice chest. You can see the basket's freely rotating hinge just before the slide. This is very easy to do since you just have one person open the lid, pull out the lid handle and put it into the other basket slot, then have 2 people lift the basket so that all of the crawfish slide down the chute into the crawfish. We usually have people sprinkling the seasonings and condiments while we dump the crawfish.

We boiled 300lbs of crawfish in 1hr 15mins to give you an idea of how efficient this system is. I hope you all enjoyed this writeup, and await to see a thread where somebody has tried out this method. Thanks for reading