Gonna cook some craws this weekend y'all know of any good craw fish boil seasoning I should try?

I like the swamp fire .

H Finn

I like the Louisiana

Zat's proboil

That swamp fire is great, I use to buy it in downtown Hammond. Get a couple bags everytime I visit.

I like Louisiana but I have never saw swamp fire before. I will check it out if I ever see any

Hard to beat swamp fire! I even sprinkle some on when I get them in the cooler. Not for the sissies

Louisiana powder as my base with a dash of liquid boil. I also add a good bit of lemons, oranges, onions, garlic etc. I let my water come to a hard boil, I add the crawfish and let it come back to a hard boil, once back to a hard boil I time it for 5 minutes and shut off. Then I let them soak to they sink and serve. Usually around 20 minutes of soaking. Perfectly boiled everytime regardless of what burner you use.

Thanks for all the help guys this is my first go at it hope it turns out good

When you add ice make sure you add more seasoning to make up for the extra water added. If the crawfish are soft and tender bring them back to a rolling boil will over cook them, if they are tender leave them on fire until they turn red and then shut it off. I don't know of who Dat does it like that for soft tender ones but it works. I'd be sure to listen to him he does this for a living, lol. I use the same seasoning who Dat but I like using zatarns liquid boil with the Louisiana powder and the seasoning bags

Ragin Blaze is some good seasoning. You can order online. The ice is fine if you are boiling one or two pots. For larger boils take an extra pot and put all your seasoning in it. Bring it to a boil then remove the pot and set it aside. Start another pot of the same size with water only water. Cook the crawfish in the plain water and when done remove the basket and set it in the other pot with the seasoned water. By this time the seasoned water is not as hot but still warm. Put another basket of crawfish in the water only. When they are done remove the soakers and put these in to soak. Repeat process over an over. No reheating water and no diluting from ice.

when we boil shrimp I usually have sausage potatoes corn and all in with it will the ice still work with all that too or do I need to cook the shrimp separate I wanna try it

The only time I have ever used ice was when I worked at a restaurant and we had to get the crawfish out in a hurry, other than that I don't use it.

Here is how I do it and have never had anyone complain

1 jar Zatarains pro boil
1/2 jar crab boil
2 Zatarains season sacks
1/4 box of salt
1/4 to 1/2 jar cayenne pepper.
1/4 jar cajun chef hot sauce
4 lemons
6 stalks of celery
3 pods of garlic cut in half.
Taste the water you want very salty and very spicy. sometimes you will have to add more salt or more cayenne.

RINSE THE CRAWFISH UNTIL THE WATER IS CLEAR.
This is the biggest mistake most people make. Rinse you crawfish well. put them in a large ice chest and cover them with water stir them around with your hand and soak for 10 minutes. Take them out of the water by hand and transfer to another ice chest. Don't just pour the water out and refill. Do this until the water is crystal clear. Sometimes you will have to wash them 5 to 6 times.

Put enough water in the pot to cover the crawfish with about 3 inches of water. Add all ingredents and bring to a boil for about 10 minutes then add crawfish. After water begins to boil set timer for 7 minutes. Later in the season when the crawfish start to get harder increase boil time to 10 minutes. Shut the fire off remove the lid and let crawfish soak for 20 minutes. Taste a few crawfish. If they need more seasoning soak for another 10 minutes. Keep doing this until you like the flavor. I usually soak mine for about 20 minutes.
I don't like to add ice I find adding the ice adds lots of water and dilutes your seasoning.

If you are boiling 2 sacks at once double the seasoning.
Do not reuse the water if you are boiling a second sack. Throw it out and start all over again.

Use frozen milk jugs of water

Yall dont reuse yalls water after cooking a bag? Hell I'll cook three sacks in the same water...... Just add more seasons.