We have a two step boil / soaking method we ALWAYS follow for live crawfish boils. TRUST US! Our method will make you look like a rock star if you follow it! It takes two pots and burners OR one pot / burner with a couple bags of ice!
A. Two pots/burners: BOIL live crawfish IN PLAIN WATER for around 10-15 minutes or until they turn red and start to FLOAT to the top of your pot. (Pull a few to check and make sure meat is white and NOT opaque and yellow fat is solidified or close to it, not runny.) THEN transfer hot boiled crawfish to your second pot where water temp is kept at around 120 F. THIS pot is where we suggest you use your own blend or OUR dry and pure liquid seasoning. The boiled crawfish will raise the water temp to around 140 degrees which is the BEST SOAKING temp. Crawfish can soak at 130-145F for hours before they get “soggy”. The longer they soak in COOLER than boiling water (best around 140F) the better they will soak in the seasoning! Same process with your veggies: once they are all boiled let them soak in second pot
B. One pot: Go ahead and put all of your seasoning in the boiling pot. Once crawfish are boiled correctly, turn flame off and then ADD ICE until YOU reduce water temp to around 140F. Let soak at least 30 minutes and then try. This is good when you have one bag or less. NOT good for doing multiple batches as it is too time consuming to soak and then bring back to a boil once previous batch has soaked. Order live crawfish from us and we will MAKE SURE YOU and your live crawfish boil turn out like ours! WE will offer real time help by calling owner David Snell cell 469-767-2645. If YOU look good, then WE look good and you buy from us again (we hope)!