I only use the liquid made by Zatarain's. IMO, the other brains of liquid are not as good....you have to us a lot more of the "cheeper" stuff to season the water.

I found that if you cook with the seasoning that come in a bag, it is hard to get the seasoning to come out right. The seasoning would keep getting stronger the longer it was in the boiling water.

Amounts.......I start with 16-20 oz in a 60 qt pot to cook 25 - 30 lbs of crawfish.

I also add some Cayenne, Tabasco, black pepper, salt, garlic and onions. I add the lemons after I cut of the fire to let them soak.

After the seasoning have boiled for a couple of minutes, I taste the water to see if it "taste" ok.

wow gonna try this out today for holy saturday crawfish boil. i knew steaming/pressure cooking is the best/fastest way to cook foods but never applied to crawfish...seems easier..

Do you raise the basket out of the 5" of water or are the bottom crawfish in the boiling water?

We don't raise it our. The bottom ones get boiled but if you have a way to raise it, give it a shot.

Gotta use Swamp Dust! I'll use Swamp Fire if Swamp Dust isn't available, but Swamp Dust is hotter and seems to permeate the meat better. I don't waste my money on Atchafalaya or Louisiana seasoning. I like 'em hot. :cheers:

just sit em in the 5".........it pretty much turns to steam

ain't that's how them northern yanks cook their seafood? do you season the outside?

when your done steaming.....throw em in the ice chest for and pour in your seasoning, mustard and what not.........mix well with some rubber gloves (don't want to get burned) and let them steam for 15 min in the chest......

my method...purged crawfish, cook sausage, potatoes,mushroom, garlic,onions, oranges,

throw crawfish in with 1 1/2 servings of zatarin's seasoning in the already seasoned(from fixings) water,3 sticks butter, cayenne 1 container morton's salt, bay leaves , louiisiana hot sauce, squirts of mustard, few cups of orange juice, lemon juice, tony chacerie's onion and garlic powder, and cook from 7-8-8 1/2 minutes and turn off burner. once this is done throw in the frozen corn to cook and to stop the cooking proces, and stir in either 3-4 sticks of butter/ 1 or so cup/s of vegetable oil. (i think this is what makes them juicy) soak for 18-25 min (until desired) pull crawfish out and let corn soak some while longer enjoy

change of plans boiling for easter sunday, trying figure out some new techniques...i'll have to look for that swamp dust...how much would yall reccoment for a sack of 38-45 lbs?
for the crawfish...

then for the fixings?

Just picked up 2 sacks! These things are mini freakin lobsters!! Huge! Boilin tomorrow

Yesterday's mudbugs hit me nice about 30 minutes ago..wohhoo, bring on round 2...

Slinging trout under the lights again tonight..

eman...how'd they come out?

Where at Pox???

Got em from a dude on Jefferson highway just over the manchac bridge pm me for his # .... 3$/lb selects and 2.50/lb straight/ medium grade. I assume the price was a bit inflated for Easter . He has a bad arse soft-shell crawfish operation at his house also

We didn't have Mud bugs .Waiting till next weekend.Only ones i could find weren't even big enough to fool with.:pissed: