Crawfish boil checklist and advice

Boil in water and sprinkle on the seasoning in an ice chest. .....


J/k



Silly lafayette folk

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Next add rinsed crawfish and cook for 9 minutes.

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Dont do this.

This step depends on your burner and how fast you can get the pot back up to the temperature needed. Some people's burner can get the pot back up really quick so they might look for the white smoke and then start their timer(2 minutes, 3 minutes, 5 minutes). If you have a weaker burner and it takes awhile to heat back up, you might just cut the heat when you get your white smoke.

Once you cut the heat, add your frozen corn(if you are including that) and start to cool down the pot. Spray the outside with water(a spray), stir, and you can spray the inside of the pot.



I made this post in a thread a few weeks ago about cooling the pot

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Boiled a couple of sacks this weekend and tested temps throughout the process. All I can say is that the 'results' were all over the place. And I guess in results I mean temperatures.
Fwiw the crawfish came out great so as long as you follow a standard boil method and dont seriously overcook the crawfish or undercook them, I think you will be alright. The range of temps throughout the soak/cooling process is pretty wide. I think as long as you make a decent effort on cooling down the pot, you will be good.

Here are some things I noticed. Oh, I was using an infrared temperature gun.

-The temp of the flame from the burners was around 700-800F.
-Boiling hovered around 200 or a few degrees above.
-When you cut the flame and add frozen corn, it does nothing. It cooks the corn but does nothing to the temps. You would have to add a serious amount of corn to probably make even a difference of 10 degrees.
-Spraying the outside of the pot helps a little
-Spraying the inside of the pot helps a little also
-Mixing the pot also helps. When I say mix, take the paddle and stick it to the bottom and pull up to the top. This seems to do a good job of releasing heat. After letting the pot sit for a few minutes I would get temps in the 150s. After a quick mix, I would see temps in the 170s.
-After doing these, I would get temps between 150 and 175.


I think as long as you cut the heat and make a legit attempt to cool, you are fine. This is assuming you boiled them correctly. I think the margin for error is very large once you get the pot off the heat and start your cooling processes.

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Stirring I think works very well. I just think that and the combo of other methods works the best.

As long as a legit effort is made, I think all is well.

The corn doesnt do anything unless you are adding a ton of it.

Be sure to dump the after boil water in the storm drain.

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Be sure to dump the after boil water in the storm drain.

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Or on a neighbor's lawn if you don't like them

I always boil my vegetables first then my crawfish. I don't like to be so hot you can barely eat them. So I put half the seasoning to boil my vegetables take them out, then boil my crawfish. That's just me though. A lot of times I'll just use my turkey fryer to boil my vegetables.


Also I only boil crawfish for 2 minutes.

I do similar to chadballz, cook sides first. I put 1/2 of seasoning in water bring to a boil. I have a cotton mesh bag I use to boil the sides. I leave the drawstring part of the bag sticking out top of pot. I first put in garlic and cook for 4/5 minutes then add potatoes cook for another 4/5 minutes then add onions. After a total of 15 minutes I begin to check to see if potatoes are done by sticking in a knife.

When almost done I turn fire down to low and add corn. After a few minutes, pull out bag and put in magnelite pot and cover to keep warm.

Crank burner back up, add rest of seasoning and begin process for crawfish. I cook for 5 minutes and soak for 10, place in ice chest for another 10 minutes then serve. They always come out great

Let them boil for 5 minutes max, and if you don't first add lemons you're doomed from the start.

What is that? Some of 480s peptides?