OT-How much salt with 20lbs of crawfish??
- Thread starter mos.sixpack
- Start date
Just use the powdered seafood boil (Louisiana or Zatarains) some liquid crab boil (Zatarains concentrate) and don't oversalt. On box per 40 pounds is more than enough if your seasoning doesn't have salt included. Most powdered seafood spices already have salt. And you can always add salt during and after the soaking process. Don't over salt or over boil crawfish (cut off propane after boiling for 5 minutes) and soak for 20-30 mins with frozen corn added at the beginning of soaking--the corn cooks and it lowers the temp of the water to avoid overcooking crawfish. Start tasting crawfish after 10 minutes of soaking to judge whether they are seasoned to your taste. And don't add too much cayenne (or that Chinese pepper I've never used) until you're familiar with the amount of heat they add. Anyway, the powdered and liquid seasonings are fool proof. And use 1.5 times the amount of powdered seasoning as suggested on the package. Don't forget a dozen lemons (don't use the liquid), bag of onions, whole garlic, whole mushrooms, sausage, etc.
And clean your crawfish before in an ice chest to remove dirt adn other debris (no need for salt purging). Let the water run clear before placing crawfish in the boil. And fill up your boiling pot only about half way with water before adding seasoning.
Anything I missed???
Now if you're using the traditional Zats crab boil bags, then add a few more than suggested (plus liquid crab boil) and salt.
And clean your crawfish before in an ice chest to remove dirt adn other debris (no need for salt purging). Let the water run clear before placing crawfish in the boil. And fill up your boiling pot only about half way with water before adding seasoning.
Anything I missed???
Now if you're using the traditional Zats crab boil bags, then add a few more than suggested (plus liquid crab boil) and salt.
I was always under the impression this was necessary. A few years ago I went to a boil and was talking to the cook (older guy, who always has this boil) and he said he never purges them. He said he mainly did it to keep the sodium down because of a heart condition.
I'd been told for the longest time that everyone will get sick if you don't purge them.
Now I just run some water thru them in a bucket until the water runs clear. Never been sick and the bugs taste much better with less salt.
I'd been told for the longest time that everyone will get sick if you don't purge them.
Now I just run some water thru them in a bucket until the water runs clear. Never been sick and the bugs taste much better with less salt.
but I've heard, recently actually, that the purging process (covering them with salt and water for a short period) is an Old Wives Tale and doesn't really do anything. I've cooked crawfish myself probably 5 times and usually do it. If nothing else it helps clean the mud and debris off of them and salt is cheap, so why not.
<div class="content noh" id="id.175591082505526">
Here's my generic recipe Ive developed over the years...
Seasonings:
Zatarain's Pro Boil (1.5-2 54oz containers for each sack of crawfish (35-40lbs)) and Cayenne Pepper (you can eye ball this), Salt, Olive Oil (1/4-1/2 cup) [Taste the damnwater...you will know if it is too salty] [also stay away from the garbage known as liquid crab boil]
Vegatables:
Onions, mushrooms, celery, lemons, garlic, potatoes (smaller the better and if you can find the ones that are in a cloth sack (similar to a laundry bag=money)...corn is optional and can be added after crawfish have begun soaking
Crawfish: Purge, purge, purge....dont want to have grime or grit [again no salt...this kills the damn critters]
Add all your seasonings and veggies and bring water to a boil (always taste water to ensure it is properly seasoned...you want it a little spicier than you want the crawfish); add crawfish...bring back to a boil and cook for 1.5 MINUTES cut gas off and let em soak until they sink) [ and no do not put any damn ICE on em...or pour liquid crab boil on em here]
Enjoy your crawfish</p></div>
Here's my generic recipe Ive developed over the years...
Seasonings:
Zatarain's Pro Boil (1.5-2 54oz containers for each sack of crawfish (35-40lbs)) and Cayenne Pepper (you can eye ball this), Salt, Olive Oil (1/4-1/2 cup) [Taste the damnwater...you will know if it is too salty] [also stay away from the garbage known as liquid crab boil]
Vegatables:
Onions, mushrooms, celery, lemons, garlic, potatoes (smaller the better and if you can find the ones that are in a cloth sack (similar to a laundry bag=money)...corn is optional and can be added after crawfish have begun soaking
Crawfish: Purge, purge, purge....dont want to have grime or grit [again no salt...this kills the damn critters]
Add all your seasonings and veggies and bring water to a boil (always taste water to ensure it is properly seasoned...you want it a little spicier than you want the crawfish); add crawfish...bring back to a boil and cook for 1.5 MINUTES cut gas off and let em soak until they sink) [ and no do not put any damn ICE on em...or pour liquid crab boil on em here]
Enjoy your crawfish</p></div>
Used to cook them several times a week, before kids, and we have tried them damn near every way possible. I always thought that when we did not purge them, they were a little more gritty. Whether that is right or not I have no clue.
We did it several times, you know how it goes, every time someone shows up that is not a regular at the crawfish boil, they will have a new way of doing it that is better than yours.
I was always willing to try whatever they wanted since we boiled them so often. We tried just flushing them with fresh water until it ran clear and they just seemed gritty, like you had a little fine sand in each bug.
Out of all the different ways we have had people tell us is a better way to cook them, there are two things that stand out that we keep going back to every time.
1. Adding regular white vinegar to the water makes the crawfish easier to peel
2. And I have seen this one argued numerous times. After they are done boiling, we turn the heat off and drop a few bags of ice on top of the crawfish until they sink again. This accomplishes two things. It significantly cuts back on your soaking time because shocking them with the ice makes them suck up the flavor and juices. It also prevents them from cooking much further and making them tough and hard to peel.
That is my 2 cents, I am certain there are 1000 other ways of doing it but that is my experience with crawfish.
We did it several times, you know how it goes, every time someone shows up that is not a regular at the crawfish boil, they will have a new way of doing it that is better than yours.
I was always willing to try whatever they wanted since we boiled them so often. We tried just flushing them with fresh water until it ran clear and they just seemed gritty, like you had a little fine sand in each bug.
Out of all the different ways we have had people tell us is a better way to cook them, there are two things that stand out that we keep going back to every time.
1. Adding regular white vinegar to the water makes the crawfish easier to peel
2. And I have seen this one argued numerous times. After they are done boiling, we turn the heat off and drop a few bags of ice on top of the crawfish until they sink again. This accomplishes two things. It significantly cuts back on your soaking time because shocking them with the ice makes them suck up the flavor and juices. It also prevents them from cooking much further and making them tough and hard to peel.
That is my 2 cents, I am certain there are 1000 other ways of doing it but that is my experience with crawfish.
Code:
Also no need to purge with Salt, it will kill too many bugs, just wash them in the cooler, but don't drown them.. Here is a good start on a recipe.. Title: Boiled Crawfish -- Justin Wilson
Categories: Cajun, Fish/sea, Sausages
Yield: 10 servings
4 ea Boxes salt (no size mentione 1 x Garlic
6 ea Pouches crab boil 24 ea Small potatoes
9 ea Lemons 1 x Smoked sausage
8 oz Cayenne pepper 1 x Corn
5 lb Small white onions 50 lb Live crawfish
Bring seasonings to boil for 10 minutes. Add potatoes, corn,
and smoked sausage. Boil for another 10 minutes. Add crawfish.
Bring back to boil. Cut fire off immediately. Let soak for
20 to 30 minutes. Drain. Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember,
they can still pinch you through gloves.
Justin Wilson writes, “Not everybody likes the fat, but I do, and
I love to dig my finger into the head and scoop it out. During
crawfish season, my finger stays yellow from one end to the other.”
From Justin Wilson’s “Outdoor Cooking With Inside Help.”
I always add a stick of butter(to help them pop out of the shell),
use Chinese red pepper instead of Cayenne(the crawfish hut has it)
,and I use a bottle of Crystal Hot sauce. I also add mushrooms and put frozen corn in at the end instead of ice.
It takes time to get the perfect mix, but this should get you going.
The crawfish Hut also sells some good seasoning mixes(Swamp Fire) better than Kroger has.
Zatarain's makes a spicy mix that is good, and there are several more out there..
Have Fun..
[img]http://www.cajuntreats.com/images/products/preview/swamp%20fire%20seafood%20boil.jpg[/img]
[img]http://www.zatarains.com/%7E/media/Images/Sites/Zatarains/Product%20Pages/Product%20Details/Seafood%20Boils/Crawfish%20Shrimp%20and%20Crab%20Boil%20ExtraSpicy%20Complete.ashx?w=204&as=1[/img][img]http://ecx.images-amazon.com/images/I/51RG8EYCJ7L._SL500_AA300_PIbundle-12,TopRight,0,0_AA300_SH20_.jpg[/img]ok so I live in Lafayette Louisiana and I usually just read the messages, I can weigh in on this and ignore every post here because here is the proper way to cook crawfish strait from the bayou.....
first get you a cooler and empty them out of the bag in the cooler and wash them with a hose well and drain the water..all of it you dont want to drown any.
then an entire box of salt goes on a cooler and if salt is not on some put more salt. this makes them burp and then after a 5 minutes you wash them again!
in the meantime start your water to boil you want to add 1/2 package of SWAMP DUST! or ZATA. A few hole Onions, mushrooms, sausage and here is a good one take whole green beans in the can and open them with the pointy hole punch like your grandmother uses on carnation mild..do not cut the top off yet..drain the beans and place in the water, and potatoes..
ok so back to crawfish.. first five minututes is up! your water is not quite boiling yet. you washed the salt and now you are gonna salt for 5 more minutes in cooler and wash again now you are ready to boil. place crawfish in pot bring to boil and when water boils 7 minutes cut off..and add your corn to the top. soak for 7 minutes. then add 1/2 bag of ice to your pot and continue to soak for 7 more minutes. this draws the seasoning in the crawfish. Place in cooler and pour seasoning on the crawfish thoroughly and repeat the cooking steps for the remainder of your cooking..... every time a pot comes up place in cooler and pour more seasoning..when finished place on table and enjoy.....this is sent to you from a cajun Mississippi State fan for life..I catch alot of **** living so close to LSU and give a lot of **** but the battle must be taken to your enemy on their turf..HAIL STATE!
first get you a cooler and empty them out of the bag in the cooler and wash them with a hose well and drain the water..all of it you dont want to drown any.
then an entire box of salt goes on a cooler and if salt is not on some put more salt. this makes them burp and then after a 5 minutes you wash them again!
in the meantime start your water to boil you want to add 1/2 package of SWAMP DUST! or ZATA. A few hole Onions, mushrooms, sausage and here is a good one take whole green beans in the can and open them with the pointy hole punch like your grandmother uses on carnation mild..do not cut the top off yet..drain the beans and place in the water, and potatoes..
ok so back to crawfish.. first five minututes is up! your water is not quite boiling yet. you washed the salt and now you are gonna salt for 5 more minutes in cooler and wash again now you are ready to boil. place crawfish in pot bring to boil and when water boils 7 minutes cut off..and add your corn to the top. soak for 7 minutes. then add 1/2 bag of ice to your pot and continue to soak for 7 more minutes. this draws the seasoning in the crawfish. Place in cooler and pour seasoning on the crawfish thoroughly and repeat the cooking steps for the remainder of your cooking..... every time a pot comes up place in cooler and pour more seasoning..when finished place on table and enjoy.....this is sent to you from a cajun Mississippi State fan for life..I catch alot of **** living so close to LSU and give a lot of **** but the battle must be taken to your enemy on their turf..HAIL STATE!
There is no right or wrong. Problem is that everyone believes they have a better way of cooking crawfish than everyone else.
Just like I recommend purging and then adding ice to the pot when they are done. As soon as I posted that, another guy says purging isn't needed and ice does nothing. Just buy you a sack and try it several different ways. Get some beer and some buddies and have a good time.
Everyone that cooks them has a way and there is no right or wrong.
You would get the same response if you asked how to cook the best steak or ribs.
Just like I recommend purging and then adding ice to the pot when they are done. As soon as I posted that, another guy says purging isn't needed and ice does nothing. Just buy you a sack and try it several different ways. Get some beer and some buddies and have a good time.
Everyone that cooks them has a way and there is no right or wrong.
You would get the same response if you asked how to cook the best steak or ribs.
I live in Lafayette grew up in Breaux Bridge and lafayette. I graduated from MSU.and I can tell you WRONG. this is done for your taste My family has been cooking crawfish for longer than you have been alive and I promise if that is your recipe for cooking there is no cajun in you! You Perge Perge Perge with salt you just wash it off. then you Perge Perge Perge again with salt. and if you are using something else you are not Perge Perge Perging you are Killing Killing Killing time and acheiving nothing. Water will kill the crawfish so you perge withsalt with a mostly dry cooler. Why dont you come down I will take you out to the bay catch some snapper have a boil, fry some fish,with Me and My family and we will show you how it is done done done.
There is a right and wrong way to cook MY crawfish, but not on cooking yours. Everyone likes them spiced differently and that's perfectly fine. The only things to watch are for over cooked, over salted or under flavored crawfish. Figuring out you own personal likes and dislikes is part of the fun.
There's no substitute for experience. Buy yourself a rig (I can give some pointers here if someone is interested), cook at least 3 sacks a season (invite friends and family, but let them know you're experimenting) and in 2 or 3 years, you'll have a very good idea of what YOU like in your crawfish and you'll have your timing and methodology down. People who like similar tasting crawfish will enjoy yours, those who don't can cook their own or spend 5 times as much on restaurant crawfish.
Just cook a few sacks a year, have some fun, drink alot of beer and feed good friends and family. If you do it a few times and don't get bitten by crawfish fever, sell your rig (there are always people looking to buy extra pots, burners, etc) and go back to eating other peoples offerings.
Boiling crawfish is as much about having an impromptu party, as it is about food.
There's no substitute for experience. Buy yourself a rig (I can give some pointers here if someone is interested), cook at least 3 sacks a season (invite friends and family, but let them know you're experimenting) and in 2 or 3 years, you'll have a very good idea of what YOU like in your crawfish and you'll have your timing and methodology down. People who like similar tasting crawfish will enjoy yours, those who don't can cook their own or spend 5 times as much on restaurant crawfish.
Just cook a few sacks a year, have some fun, drink alot of beer and feed good friends and family. If you do it a few times and don't get bitten by crawfish fever, sell your rig (there are always people looking to buy extra pots, burners, etc) and go back to eating other peoples offerings.
Boiling crawfish is as much about having an impromptu party, as it is about food.
Dude..I was taught by my grandfather from NO....there are many ways to boil ...i happen to like the way I do it and have never had a complaint....and they are damn good too..and I would put them up againstanyone...never said i was cajun but I do have coonass blood in me....you sound like a pretty cool cat though....one of my roommates at state was from LaRose/Lockport....good people down there
we will have to agree to disagree on the purging as I used to use salt and went to not using salt...and achieved the same results...got rid of the grit and grime in both scenarios..being the engineer, I tested both side by side ...both were identical
wish i lived closer or i would take u up on that offer...to go fish...</p>
we will have to agree to disagree on the purging as I used to use salt and went to not using salt...and achieved the same results...got rid of the grit and grime in both scenarios..being the engineer, I tested both side by side ...both were identical
wish i lived closer or i would take u up on that offer...to go fish...</p>
Most people who use the word <span style="font-weight: bold;">PURGE</span>, are suggesting that you clean the **** canal of the crawfish before cooking. This cannot be accomplished with "salt water" or even salt in a mostly dry cooler as salt does not "force" crawfish to spontaneously crap. Crawfish live in brackish water as well as fresh, and if salty water made them crap, they'd constantly run around shitting everywhere when living in brackish water. To effectively purge crawfish (meaning, make them **** all their current contents, making for a clean tail tract) you must hold them in a very large vessel, with recirculated water that is constantly being cleaned of waste. It takes about 24 to 48 hours for a crawfish to process it's last meal.
<span style="font-weight: bold;">CLEANING</span> your crawfish is not only easy, but it's a must. Most people (including myself) dump the crawfish into a container that will hold one sack and 10 or 15 gallons of water. You dump the crawfish in the container, fill it half way with water (so that you don't drown them), stir them around with a gloved hand or a wood paddle (making sure not to crush them or kill them) to knock any dirt, debris or vegetation off of them, and then immediately drain the dirty water. Do this 2 or 3 times before you boil, until the water is clear (relatively speaking because you will never end up with PERFECTLY clean water after washing) and then boil them. The only added bonus with pouring salt on a dry cooler of crawfish would be that it the granular nature of the salt might help rub extra dirt off the shells. But I think the same thing can be accomplished with several rinse and agitation cycles prior to boiling and you don't take the chance on killing some of the almost-deads with a ton of extra salt.
If you don't wash them thoroughly, you will end up with sand, dirt and odd ball pieces of water plants in your boil. The moral of the story is clean, clean, clean you crawfish. Then clean them once more before you boil.
<span style="font-weight: bold;">CLEANING</span> your crawfish is not only easy, but it's a must. Most people (including myself) dump the crawfish into a container that will hold one sack and 10 or 15 gallons of water. You dump the crawfish in the container, fill it half way with water (so that you don't drown them), stir them around with a gloved hand or a wood paddle (making sure not to crush them or kill them) to knock any dirt, debris or vegetation off of them, and then immediately drain the dirty water. Do this 2 or 3 times before you boil, until the water is clear (relatively speaking because you will never end up with PERFECTLY clean water after washing) and then boil them. The only added bonus with pouring salt on a dry cooler of crawfish would be that it the granular nature of the salt might help rub extra dirt off the shells. But I think the same thing can be accomplished with several rinse and agitation cycles prior to boiling and you don't take the chance on killing some of the almost-deads with a ton of extra salt.
If you don't wash them thoroughly, you will end up with sand, dirt and odd ball pieces of water plants in your boil. The moral of the story is clean, clean, clean you crawfish. Then clean them once more before you boil.
lower demand = lower price.
Oh, and if you call them crayfish again, I'll stab you in the uvula with a pitch fork.
Oh, and if you call them crayfish again, I'll stab you in the uvula with a pitch fork.
The little bastard picked one right out of the water in a ditch near our houses, peeled that sonofabitch and swallowed the tail meat still twitching. That same guy is a freakin rocket scientist these days. No ****.
to make your crawfish taste like the awesome ones you get from a chinese buffet, boy howdy those are good.
Me and my old lady love eating them things on a Friday night....on special occasions of course. And not just any chinese buffet, i'm talking about one of those where they havethe salad bar, desert bar andice cream bar all seperate....only the best for my baby.
Me and my old lady love eating them things on a Friday night....on special occasions of course. And not just any chinese buffet, i'm talking about one of those where they havethe salad bar, desert bar andice cream bar all seperate....only the best for my baby.
with your little rice fields and prairies. You need to be from the swamps and bayous of southeast Louisiana to boil crawfish the right way. Actually, that recipe looks fine and tasty. Never heard of the green beans thing but people are adding all sorts of new things to boils.
<p class="MsoNormal">It's really easy as long as you have the right
equipment. Lots of recipes work fine. As I said earlier, don't over salt
and don't overcook. I might add don't use too much hot pepper as well but
to each his own. And I don't recommend adding all kinds of weird veggies
that don't really belong in a crawfish boil (artichokes, Brussel Sprouts,
okra). They just tend to taste like whatever seafood seasoning you're
using. Who wants to go to a BBQ joint and order sides that taste just
like the barbecue sauce?
Anyway
Use the seafood boil powder from Zatarains or Louisiana along with liquid (concentrate)
crab boil (either brand is fine). If there's another brand near you, it's
probably fine. There are all sorts of companies making their own
seasonings. Use more seasoning than is suggested on the package for both
the powder and the liquid. But don't go crazy. You can always add seasoning during the soaking process. Cut onions and lemons (about 12) in
half, get about 5 heads of garlic, smoked sausage, small red potatoes (new
potatoes) and as many whole mushrooms as you want (omit if you don't like
mushrooms). Have frozen cornto add after you finish boiling
the crawfish.
Fill a big pot about half way with water and turn on the heat add the
seasonings, onion, garlic and lemons (after squeezing). Cover.
While waiting for the water to boil, put the sack of crawfish on the ground and
spray with hose to remove some dirt. Then empty the crawfish into an ice chest
or big tub to continue cleaning. The key is to remove dirt and to pick
out the dead ones. Purging using salt is unnecessary and probably
impossible. You'll probably have to rinse the crawfish about 3-4 times to
get them clean.
Back to the pot:<span style="mso-spacerun:yes"> </span>It's ok to taste
the water after you add seasoning--you don't want it to taste good. You
want it to taste overseasoned--it takes a lot of seasoning to make tasty
crawfish. After it starts boiling, add potatoes, sausage and mushrooms
and boil for about 10 minutes.<span style="mso-spacerun:yes"> </span>After 10
minutes, add your crawfish. Boil crawfish for about 5 minutes and shut
off the flame. Now you'll have to let them soak in the pot. Add lots of frozen corn to the pot--it will cool the water
and cook the corn. Let the crawfish soak for 20-30
minutes. Taste crawfish every 5-10 minutes to determine if they have
absorbed enough seasoning. <span style="mso-spacerun:yes"></span>Taste early
so that you can remove them if they’re overseasoned or simply leave
them in the pot to add more flavor.
Options:<span style="mso-spacerun:yes"> </span>Add some cayenne pepper, a
little white vinegar or a small bottle of Louisiana Hot Sauce to the seasoning
(it has vinegar) it you want some extra heat.<span style="mso-spacerun:yes"></span><span style="mso-spacerun:yes"></span>You can also pour Cajun seasoning and/or salt
on the boiled crawfish after they've been removed from the pot.<span style="mso-spacerun:yes"> </span><span style="mso-spacerun:yes"></span>You
can also make a sauce similar to Canes Sauce to dip peeled crawfish.
</p><p class="MsoNormal">I may have missed a few things because I don't have anything written down and I sometimes use different brands of seasoning.
</p><p class="MsoNormal"></p><p class="MsoNormal">Youtube has a few good videos on boiling crawfish.<span style="mso-spacerun:yes"> </span></p>
equipment. Lots of recipes work fine. As I said earlier, don't over salt
and don't overcook. I might add don't use too much hot pepper as well but
to each his own. And I don't recommend adding all kinds of weird veggies
that don't really belong in a crawfish boil (artichokes, Brussel Sprouts,
okra). They just tend to taste like whatever seafood seasoning you're
using. Who wants to go to a BBQ joint and order sides that taste just
like the barbecue sauce?
Anyway
Use the seafood boil powder from Zatarains or Louisiana along with liquid (concentrate)
crab boil (either brand is fine). If there's another brand near you, it's
probably fine. There are all sorts of companies making their own
seasonings. Use more seasoning than is suggested on the package for both
the powder and the liquid. But don't go crazy. You can always add seasoning during the soaking process. Cut onions and lemons (about 12) in
half, get about 5 heads of garlic, smoked sausage, small red potatoes (new
potatoes) and as many whole mushrooms as you want (omit if you don't like
mushrooms). Have frozen cornto add after you finish boiling
the crawfish.
Fill a big pot about half way with water and turn on the heat add the
seasonings, onion, garlic and lemons (after squeezing). Cover.
While waiting for the water to boil, put the sack of crawfish on the ground and
spray with hose to remove some dirt. Then empty the crawfish into an ice chest
or big tub to continue cleaning. The key is to remove dirt and to pick
out the dead ones. Purging using salt is unnecessary and probably
impossible. You'll probably have to rinse the crawfish about 3-4 times to
get them clean.
Back to the pot:<span style="mso-spacerun:yes"> </span>It's ok to taste
the water after you add seasoning--you don't want it to taste good. You
want it to taste overseasoned--it takes a lot of seasoning to make tasty
crawfish. After it starts boiling, add potatoes, sausage and mushrooms
and boil for about 10 minutes.<span style="mso-spacerun:yes"> </span>After 10
minutes, add your crawfish. Boil crawfish for about 5 minutes and shut
off the flame. Now you'll have to let them soak in the pot. Add lots of frozen corn to the pot--it will cool the water
and cook the corn. Let the crawfish soak for 20-30
minutes. Taste crawfish every 5-10 minutes to determine if they have
absorbed enough seasoning. <span style="mso-spacerun:yes"></span>Taste early
so that you can remove them if they’re overseasoned or simply leave
them in the pot to add more flavor.
Options:<span style="mso-spacerun:yes"> </span>Add some cayenne pepper, a
little white vinegar or a small bottle of Louisiana Hot Sauce to the seasoning
(it has vinegar) it you want some extra heat.<span style="mso-spacerun:yes"></span><span style="mso-spacerun:yes"></span>You can also pour Cajun seasoning and/or salt
on the boiled crawfish after they've been removed from the pot.<span style="mso-spacerun:yes"> </span><span style="mso-spacerun:yes"></span>You
can also make a sauce similar to Canes Sauce to dip peeled crawfish.
</p><p class="MsoNormal">I may have missed a few things because I don't have anything written down and I sometimes use different brands of seasoning.
</p><p class="MsoNormal"></p><p class="MsoNormal">Youtube has a few good videos on boiling crawfish.<span style="mso-spacerun:yes"> </span></p>