10. If you don't know what you're doing, follow these instructions
Justin Smith supplied this roadmap to crawfish boil success. Follow this advice, and you'll end up with a delicious pot of crawfish (and at least three empty beer bottles):
1. Make sure you have a pot and burner that are sufficient to cook the desired amount of crawfish.
2. Wash your crawfish, pulling out any dead or crushed ones that may be inside the sack.
3. Fill your pot about halfway. You want just enough water to cover the crawfish, but not too much, or it will take too long to bring them back to a boil.
3. Add roughly one bag of Louisiana Crawfish Co. seafood boil. Honestly, it's just for your guests to smell. Contrary to popular belief, it doesn’t get inside the crawfish unless you soak them for at least a half-hour.
4. Light your burner and wait for your water to begin boiling. Now is a good time for a beer.
5. After the water comes to a rapid boil, add your potatoes and cook for 15mins or until fork-tender. During the last 5mins, you can add corn and any other vegetables you may want. The options are endless. Then remove and set aside to keep warm.
6. Add crawfish to the rapidly boiling water, cover with lid, and wait for them to return to a boil. (Beer.)
7. Boiling times may vary depending on the time of the year and the thickness of the shell, but once they come back to a boil, let them boil for no longer than 2mins. This is where many people mess up. You can overcook a crawfish very easily, and then peeling gets tough.
8. While you’re waiting on them to finish boiling, take an ice chest and sprinkle a light layer of seafood boil on the bottom. Once the crawfish have reached your desired cooking time (less is better), dump layers of fish into the ice chest, sprinkling each layer evenly with seafood boil. You will need 1lb of boil to 15lbs of crawfish. Once you’ve covered the last layer, you and a buddy need to shake the ice chest to thoroughly mix the seasoning.
9. Let them steam for 15mins with the lid on the ice chest. (Beer.)
10. Gather your platters and serve the crawfish after at least 15mins of steaming. The more time in the box, the spicier they will be.
11. Enjoy Louisiana’s finest delicacy!
Dan Gentile is a staff writer on Thrillist's national food and drink team. He one day hopes to host a crawfish boil of his own, as soon as he can find a buddy to help him shake the ice chest to thoroughly mix the seasoning. Follow him to true friendship at @Dannosphere.