Crawfish Boil Calculator

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I think it's a pinned post on this page. Yep, second post down.

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I'm only seeing the jambalaya calculator in that thread. What are you seeing? Link?

4 pounds crawfish per person if providing sausage, potatoes, corn
5 pounds per person if just crawfish

1 sack approx 35lbs.
1 jar or bag crawfish boil seasoning
1 sm bottle liquid
Celery, garlic, onions
ADD whatever else ou want from there.
Subsequent boil in same water, 1/2 the amount boil seasoning nd liquid.
After that, fresh water , rinse and repeat.

let me ask...i have done many boils with same recipe. Typically they are just the right amount of spice because i do put a lot of product.

Recently i got a higher performance burner and when I am letting my spices marry together the water is generally violently boiling. Then of course potatoes start boiling and then mushrooms/sausage before i put in crawfish.

I have noticed that even though I use the same amount of spices and soak the same time, the crawfish are not as spicy recently.

Should I turn down the temp and not let everything violently boil until I am about to put crawfish in ? Does some of the spices perhaps get lost in the steam? and as long as water is boiling I am good ?

I just don't know then...i put in 4.5 of Zats extra spicy, 8oz cayenne, 16 oz liquid crab boil, 1 lb of slap yo mamma seasoning, plus all the regular stuff. Used to have some fire on back end after soaking for at least 20 minutes. Just didn't know if there was any science behind rolling the boil for so long. I know some of the citrus flavor will evaporate so i though perhaps spices may do the same thing.