RE: Crawfish Boil
We have crawfish boils at least once every two weeks or so, in season. My cousin is a crawfisherman (St. Martinville, LA) so we get good prices and great crawfish.
Has anyone ever heard of the 3-6-12 method. My dad may have made it up, but it works on shrimp, crawfish, and crabs, in that order. Method - bring water (little seasoning) to a boil in covered pot, Put in seafood, cover, and return to a boil. When you see steam, set your timer - 3 minutes for shrimp (I do 2!), 6 for crawfish, and 12 for crabs. Turn off burner and let "soak" for a few minutes. Drain and put in an old icechest. Season liberally and cover for 10 minutes or so. Eat!!! I know many people like to season water before, but to me it's a waste. A few lemons (not too many), a couple of onions and a little crab boil at first is fine.
I don't know if this is the best method ever, but it always works for us. No one has ever complained.
Remember to save crawfish heads for the next bisque. I cleaned 400 heads on March 23 (birthday boil - daughter 12, grandparents 87 & 88. My fingers are still a little marked up, but I know the bisque that maw will make will more than make up for it!