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.
So you can only have a crawfish boil when they are in season. With the commercial ponds, the season runs from late winter to early summer. Never boil frozen crawfish. When we have a crawfish boil, we usually figure 5-7 pounds live crawfish per adult (heavy eater).Crawfish are almost always sold in old onion sacks, which hold about 35 pounds of crawfish. So we usually cook 2 or 3 sacks for a medium sized group.hen we have a crawfish boil, we usually figure 5-7 pounds live crawfish per adult (heavy eater). Crawfish are almost always sold in old onion sacks, which hold about 35 pounds of crawfish. So we usually cook 2 or 3 sacks for a medium sized group.