Take the seasoning that I get from anybody that’ll let me have some put it in the water. Bring water up to a boil, and let it boil for about 30 minutes to get the flavor mixed in. Add butter, onions, lemons, and bring to a boil. Add my crawfish, and let boil for about 3 minutes, then turn the fire off.
Let soak for 20 minutes to get good seasoning in my crawfish, provided there’s enough seasoning in the water which I always have. Soon as I turn the fire off, throw some mushrooms. Mix them in for the people that can’t eat real spicy. Pull some out and 10 minutes let him try them. If they’re spicy never let them eat them.
Let the rest soak for another 10 minutes. Pull them out they’ll be plenty spicy. When I get ready to do the next bag, I add more seasoning, more lemons, more butter, more onions, and bring to a boil.
Put the next bag in. I do have a 100 quart pot boiling for about 3 minutes. Turn the fire off, and let them soak for 20 minutes. They’ll be plenty spicy for everybody.
I do not dust my crawfish. I’m 60 years old, and I learned from relatives in Golden Meadow Louisiana when I was 10, and they told me if you don’t cook crawfish like this boy you don’t cook crawfish at all