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.
In a large Dutch oven over medium heat, add 1â4 cup oil. Add crawfish tails, salt, cayenne, and paprika, and cook, stirring, for 3 minutes. In a small pot over medium heat, combine 3â4 cup hot water and roux, and stir to blend. Add to crawfish mixture and cook, stirring, for 2 minutes.