>>18391591Well, here's the thing with crawfish boils. Cajuns like them spicy, so it takes quite a bit of seasoning to penetrate the shells and make the meat spicy. Some crawfish are so spicy you will sweat and your mouth will be on fire. Which is a good thing in Louisiana and Texas. Also important to remember is that the crawfish are cooked in several batches using the same seasoned water. 100+ pounds of crawfish + all the potatoes, corn, sausage, etc is very common. One of my buddies has this bad boy.
https://www.academy.com/p/outdoor-gourmet-deluxe-double-sack-150-qt-crawfish-boiler 