David Favaloro’s Crawfish Boil

Before cooking the crawfish, purge them with salt to clean them. To do this, put the live crawfish in a large cooler with the drain shut. Add water to cover the crawfish, then stir in half of a 26 ounce box of salt. Let the crawfish sit for 5 to 10 minutes, then drain. Fill the cooler with water again, and add the remaining salt. Remove any crawfish that float to the top (they are dead, and you do not want to boil and eat them). Drain the crawfish.

Fill a little more than half of the crawfish pot with water. Add 1 bag of Louisiana Fish Fry Products Crawfish, Shrimp & Crab Boil powder for the first 30 pounds of crawfish, then add ½ bag for each 30 pounds you boil after that. Add ½ jar of Zatarain's Concentrated Shrimp & Crab Boil liquid to every 30 pounds of crawfish you boil. Add the two bags of Zatarain's Crawfish, Shrimp & Crab Boil in Bag to the first batch only.

Bring the water and seasoning mixture to a boil. Once it is boiling, add the crawfish and other items you choose (lemons, onions, etc.) and bring it back to a boil. Boil for 2 to 3 minutes. Turn off the burner and spray the outside of the crawfish pot with water to allow it to cool and stop the cooking process. Let the crawfish soak for 30 minutes. Pull the basket of crawfish out and serve, leaving the seasoned water in the pot for the next batch. Use the same water and seasoning for the remaining batches, adding more powder and liquid seasoning to each batch of 30 pounds as per the instructions above.

David boils 150-180 pounds of crawfish over the course of a day.