re: I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method

Bring water with crawfish seasoning/lemon/etc. in it to boil. Boil crawfish and let them soak properly. Dump in ice chest. Close lid. Immediately re open lid and scoop crawfish into tray and eat.

Omg no! And I’m a duster!

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This is why Texas people shouldn’t boil crawfish

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There are coonasses all over TX and especially the Houston area. Everyone I know that does this was either born in LA or married in to an LA family.

For the record, I don’t care either way, and shrimp are the superior crustacean.

My coonass family have a separate pot with a concentrated spice & water mixture. They boil the crawfish in only water and salt, then lift the basket out and place the basket with the crawfish in the spiced water for seasoning. They leave the crawfish in the spice mixture longer for spicier crawfish. Then dump crawfish in ice chest.

This method worked well for boiling a large amounts of crawfish because we did not have to change out the boil water after 3 or 4 boiled like you would with the regular method.

Because it’s a shittty method

for sure. i'm from eunice and it's how everyone in Ville Platte, Eunice, Mamou, and Crowley do it.

half the cooking is in the pot boiling, and half is steaming in the ice chest with sprinkled seasoning on top.

If done correctly, it draws the seasoning inside the crawfish.

I've seen it done the soaking method with dropping ice into the pot, but how do you boil hundreds of pounds like this.

I'm seeing a bunch of people talking ish about boiling crawfish in this thread that have never boiled 1000-5000lbs at a time.

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I've seen it done the soaking method with dropping ice into the pot, but how do you boil hundreds of pounds like this.

I'm seeing a bunch of people talking ish about boiling crawfish in this thread that have never boiled 1000-5000lbs at a time.

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I couldn't imagine dealing with 1000 to 5000 disappointed people. You need the right pot for that. We used to have a pot that could do 250+ lbs. I know people who have had trailers. You need that to do a large quantity properly. And you have to be efficient with batches and understand how to replace seasoning in subsequent batches. I have a very large family on both sides. Any crawfish boil is multiple pots. Never seen the seasoning on top method until I had a college roommate from Crowley. For the record, I think that ice method helps, but is by no means necessary.

Funny thing is here in Houston, I've watched people order "extra spicy" only to recieve a small plastic condiment cup of extra seasoning to did their tails in. It was a WTF moment for me.

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I'm seeing a bunch of people talking ish about boiling crawfish in this thread that have never boiled 1000-5000lbs at a time.

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i agree with this. for me, my "competition" batch is and will always be a soaking batch. however, there are some methods of shake and bake, that if done properly, and given enough time to finish in the coolers, are as good, and in a lot of cases better and more consistent than most guys that boil once or twice a year that argue about who is the pot master at the family boil. but as wolves said, I'm talking pounds into the thousands, not 3 sacks.

Lebron you get it. Saw Kevin Belton on PBS do this with shrimp. Only about 5 lbs, but had to pots on the stove, one with only water maybe a lemon wedge or two and the other with all the seasonings. Boil in the water then transfer to the not boiling but hot spice water and soak.