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.