A surprising fact for many Americans is that unlike other nations around the world, the United States has not yet banned asbestos.
Boil 10 to 15 minutes, depending on size of crawfish, turn off heat for 10 minutes,then put in ice chest for 10 minutes and then we eat. We boil about 50 to 60 pounds for 6 to 8 people.Left overs are frozen if there are any. Wash them well so you don't have bait or grass when you are ready to eat.oil 10 to 15 minutes, depending on size of crawfish, turn off heat for 10 minutes,then put in ice chest for 10 minutes and then we eat. We boil about 50 to 60 pounds for 6 to 8 people.
Close the drain and top up the water so that it just covers the crawfish. Use a 16 ounce can of salt to sprinkle over the crawfish. Leave them to purge for about 10 minutes. Once the 10 minutes is up you can rinse the crawfish and drop them into a big pot of seasoned boiling water.