My in-laws say the trick is to toss each batch in a cooler, then sprinkle with the dry seasonings. Close the lid till the next batch is ready. The steam gets trapped in the cooler and gives the meat an extra flavor burst.

I don't know if it works like that, but they make some darn good crawfish.

I used to do a bunch of them when I lived in Mobile.

There isn't much to them you can add whatever you want new potatoes, corn, whole okra, sausage, mushrooms whatever you like. Make sure the corn and potatoes are added well ahead of the seafood so they have time to cook. I like the Zatarans liquid(oil) crawfish/crab boil. it helps make shrimp(and somewhat the crawfish) easier to peel. But I also throw in a couple of the seasoning bags.


I wouldn't try to do shrimp and crawfish together. Shrimp only take 2-3 min's to boil, Crawfish take a few more min's and need a longer(20 min's or so) post boil soak. I guess you could do one, then do the other.

if you do multiple batches, the later batches will get better and better.

yes! I should have posted that step. Also, I have never been a fan of putting then in ice immediately after removing them from the boil to "stop the cooking process". Lots of people do it, I just don't think they turn out as tasty.

I always love to add a few artichokes and a bag or 2 of Brussels sprouts.

Hey man what about me?...Im in the yellow shirt on the left....

lol, I will have to edit that photo