I know everybody swears their way is the right way to boil crawfish, so I’m not trying to start a war here—I just want some advice for my situation.
I’m planning to boil about 3 sacks. I’ve got a pretty big pot—probably big enough to fit a sack and a half at once—but I’m not 100% sure I want to push it like that yet.
Here’s my usual method: once the crawfish are done boiling, I turn the heat off and let them sit and soak in the pot for about 30 minutes. In my experience, that’s what really gets the flavor right instead of just pulling them immediately.
So here’s where I’m stuck:
If you’re doing multiple batches with one pot, would you:
- Pull the first batch right when it’s done boiling so you can immediately start the next one, or
-Stick to the soak method for every batch, even if it means waiting, reheating the water back to a rolling boil, and slowing everything down?
Or is there some third option I’m not thinking of that keeps the flavor and doesn’t drag the whole process out forever?