for the people from the land of the crawfish. Up here, everyone always loves to cook them spicy hot. it's almost like they go out of their way to make sure they're too hot to eat. Personally, I don't care for them when they're that spicy. Seems like every time I've eaten them down in S. La, they haven't been unbearably hot.. coincidence?

Who the hell wants to suffer through a pile of crawfish. I like them spicy but seasoned with flavor. Too hot is not good eats

That's why texans need to stick with BBQ. Everyone boils them different, some are salty, some are spicy with cayenne, some spice them after they pull them out the pot, some let them soak for a while. There is good and bad ways to boil them but unless you just totally fuk them up there is not really a right or wrong way. I personally don't like ass on fire spicy either, but if someone else is boiling I would not dare tell them how to do it. Nor would I appreciate someone coming to my crawfish boil and telling me what to do. Boiling crawfish, like most cooking is an art an not a science. Eat what you like and leave the rest.

I dont get the so spicy hot ya cant taste anything but heat --- I dont boil them I steam them then soak em in seasoned water,

Come out great everytime

up here the people that cook crawfish think they need to be "cajun" and make them hotter than hell and you can barely make it through what you bought without your lips and face bein blood red...when i ate crawfish at brothers camp they were the best ive had because they werent burn ur ass up hot, you could eat your crawfish and drink your beer and not be sweatin your ass off. the people that cook them here put a lot of extra seasoning on the outside of them after there cooked and out of the water and that in turn gets on your fingers and lips and just fuks your world up.

Yep, it's an over-compensation.

You get folks that think that any & everything "cajun" means making it super spicy. They try to make up for their lack of skill and experience by pouring the Tony C's to it and crowing "yee-haw! I'm a Cajun!!!"

//idiots

I agree with what Paul said its in poor taste to tell a host how to cook anything. Drink some beer and have a good time,but if the beer sucks leave as fast as you can.

As long as they throw some beans and jalapeños in the boil up here, all is well! The hotter the better to me. Those jalapeños seem to give it just the right kick, and those steamed beans soak up the flavor as well…….Ummmmmmmm, Ummmmmmmmm good!8-)

I cant stand when my buddies dump a chit load of slap yo mama on somethin and tell everyone how awesome their "cajun" style food is...

Yea, Cajun food is all about the flavoring, not being too hot. People have this idea that Cajun food is all hot. not the case. Another thing is that New Orleans is not Cajun, yea, you can go to Mulate's Cajun restaurant and get Cajun food, but a lot of folks think of New Orleans as Cajun, it's not. Matr fact, when the Acadians were exhiled from Nova Scotia, they landed in New Orleans and were run out, that's how they ended up in south central Louisiana.

The Mrs. cooks crawfish on the stove all the time, here's what she does and it comes out fantastic every time:

15-20 lbs of Crawfish (normally when they're big):

1. Box and a half of salt
2. 1 cup season-all
3. 1 cup cayenne pepper
4. 4oz Louisiana concentrated crawfish, crab & shrimp boil
5. 2 tablespoons of black pepper
6. 1 cup of sheds spread (helps them peel easier)

Put all the seasoning in the pot let it come to a rolling boil
After the rolling boil, add crawfish
Let water come to second rolling boil, then let boil for 10-15 minutes

Next take them out and enjoy dat!

Thanks Tony. I've never personally boiled my own. that sounds easy enough for me to try. I'm guessin you could just double the amounts if needed for a larger party? May give that a try!

that's about what I thought...

boil'em till they float, soak'em till they sink

Crews, I remember you commentin'about how liked my crawfish b/c they weren't too hot. I'm a believer in seasoned, not overly spicy.

We were plannin a get together the other day & I was asked to boil some. A buddy (clueless) piped up & stated that he'd help. And that we'd make 'em real spicy just to mess with everybody. I told him to stay home, & he could show up to eat. Food is to be enjoyed, not endured.

Tony,
I understand that you are going to have a MMT crawfish boil.

That is awesome of you. Special thanks to Yenpoint for donating all the crawfish.

I love Chinese Crawfish from Yinpoint..