When doing a boil, I normally go straight from the pot to the table. I have an event coming up that I may need to boil them in advance. I know people use coolers to hold their boiled crawfish in. I'm looking at boiling batches over 1 to 1.5 hours, then serving them over the following 2 to 3 hours (3 to 4.5 hours total). Is there a "don't exceed" time for keeping boiled crawfish in a cooler before serving? Do they change consistency if left in a cooler too long? Thanks!

I wouldn't worry about it in that short of time. If it was 4 or 5 hours, they might start to get rubbery. When we do boils, we store them in the cooler and everyone serves themselves out of that. Also, when we put them in the cooler, we season them again with more dry seasoning and shake up the cooler a bit.

I'd want to keep it as a small of amount of time as you can, but typically they "finish/set" in the cooler.

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. Also, when we put them in the cooler, we season them again with more dry seasoning and shake up the cooler a bit.

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Never do this.

Ever.

I would agree with never seasoning them in the cooler that is a waste of good seasoning. The boil is where they get all the seasoning, I regus to eat anywhere that serves post seasoned crawfish.

I soak and I dust.

Personal preference then, I guess. That's how my family has always done it in Crowley, Louisiana.

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I soak and I dust.

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Same here. I used to be very serious about only soaking and not dusting but the key is to put them in cooler, dust, shake, and don't open the cooler for 10-15 minutes. The seasoning will all melt and you wont be able to see or feel it. The problem comes when people start opening the cooler too soon.

I do what CorpsAg does. Always get lots of compliments on my bugs. It works. They steam, and you get the dust on the meat as they pull and suck.

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. Also, when we put them in the cooler, we season them again with more dry seasoning and shake up the cooler a bit.

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Always do this.
Always.

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Well since talking this, what is the recipe you do CorpsAg?

We usually wash them, purge them, wash again, purge again, then wash a final time.

All the while we've had the pot going coming up to a good boil. We usually use Louisiana Fish Fry Boil Seasoning. Let that get going, dissolved and such. Usually throw the corn, red potatoes, and sausage in before the crawfish and let those cook separate.

Once the sides are done, we dump another half package of boil seasoning into the pot (for people who like less spicy) and fill the pot up with crawfish. Let those go awhile, once done put in the cooler and sprinkle them with dry seasoning. Shake the cooler around and let those rest.

Start all over, another half bag into the boil as well as a little hot sauce (crystals, Louisiana, Tabasco, whichever you prefer). Add the crawfish, let them go for a while as everybody who doesn't like the spicy stuff starts eating. Once the spicy ones are done, put them in a separate cooler with some dry seasoning sprinkled on top. Shake it up and let them rest.

By this point you've probably had a 4-5 beers and been snacking on sausage, corn, and potatoes. Drink another beer while the spicy ones rest and then enjoy.

So your spicy and non-spicy are separated by "a little Tabasco?" Like 8ozs?

Pretty much. I like the flavor more than the spice though. I don't think it really does anything. People tell me it does though so oh well.

Depends on how much water your boiling. I'd have to taste em but I think a whole bottle in a big boiling pot with 30+ lbs of crawdads, wouldn't do much expect add a vinegar flavor.

Gimme double spice bags and I'm good.

These photos are from last year.

If you've never done it, put a stick of butter in the boil. It helps the bugs slide out of the shell for some reason. I always do this, too.

Try this if you've never done it. After you turn off the burner barely crack then drop in a dozen eggs. They will instantly soft boil and absorb all those spices. Best tasting eggs you will ever eat

Yeah, I do that but I think I'm going to stop. It makes cleaning the pot a hassle.

Whatever you do, don't put the crawfish in a Yeti else they'll be craw-sicles by the time tall are ready to eat.

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Try this if you've never done it. After you turn off the burner barely crack then drop in a dozen eggs. They will instantly soft boil and absorb all those spices. Best tasting eggs you will ever eat

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Do want.

That left over water makes great fertilizer for your wife's flower bed

She won't have to worry about messing with them again

When you purge and wash the crawfish do you leave them in the bag? I usually rinse them a couple of times in the bag and then take them out for a long soak, running water through the cooler.

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That left over water makes great fertilizer for your wife's flower bed

She won't have to worry about messing with them again

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telll us the rest of the story. sounds entertaining

In between batches we drop oysters in the water, burner off, for maybe a minute max. They are awesome.

I have a family get together mid May. Will crawfish still be readily available?

They should be. Generally the season starts to wind down in early to mid-June.

Newb question: how many pounds do you plan on per person?

I shoot for 2 to 4 pounds per person and err on the high side. This generally covers a group that is mixed between first timers and those that are Louisiana natives. Any leftovers go into etouffee.

Try adding the butter when they rest

My brother and I ate 45 lbs last Saturday. Would need an adjustment for us.

Wow! That's a sack full!

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My brother and I ate 45 lbs last Saturday. Would need an adjustment for us.

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You may have ingested a years worth of salt.

The seasoning on the outside is not the way to go. It just gets all over your hands. No use