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.
When the water's boiling again, Smith says to toss in your crawfish. Earlier in the season, the shell is tender, meaning they should spend less time boiling. Later in the season, they'll require a bit more time. Pull them from the water after about two minutes and get your ice chest ready. I take an ice chest, sprinkle seafood boil on the bottom, put down a layer of crawfish, Smith says. He continues alternating layers until the ice chest is full, closes it, shakes it up and lets the shellfish steam for another 15 minutes.