Been working on this for several years. couple not so common techniques. i havent shared this with anyone until now 
Crawfish Boil
Use only LIVE CRAWFISH! To store crawfish, pierce several holes in the side of a bag of ice and lay the bag of ice “hole-side” down onto sack of crawfish.
Preparing Crawfish:
The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Pour the sack of live crawfish in a plastic children's pool, large tub, or a large ice chest. Pour one (1) 26-ounce box salt over the top of the crawfish. Add water to just cover the crawfish. Gently stir with a large paddle to mix the salt and the water. Stir for 3 minutes, then rinse crawfish.
Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil. Throw away all crawfish that have already died (the dead crawfish should float to the top). You do not, I repeat, DO NOT want to add dead crawfish to the pot.
After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking.
Into your boil pot add 5 gallons of water (or to max fill line), along with:
• 1 lb. Butter
• 1 cups Lemon Juice
• 1 can frozen orange juice concentrate
• 3 cups Dry Seasoning
• 1 – 3 oz. Boil in a bag
• OPTIONAL: for a little extra punch, add a habanero pepper
***DON’T NOT CUT UP OR EAT!!!!***
Cover. Bring to a boil and allow ingredients to mix for 15 minutes while boiling.
Once ingredients have mixed, add into basket: (Cut down drastically. This will almost fill the entire pot leaving no room for crawfish and shrimp)
• 2 lbs. small Red Potatoes, quartered
• 2 medium Yellow Onions, halved
• 4 ears of Yellow Corn, shucked & broken into halves or thirds
• 1 Large package of White Mushrooms
• 1 lbs. Andouille Sausage, cut into 1 in. pieces
• 2 heads of Garlic, halved & separated
Cover. Allow to boil for 10 minutes (or longer)
Once 10 minutes is up, fill basket with 12 lbs. of LIVE crawfish. Cover. Allow crawfish to cook for 2 minutes before killing heat and allowing crawfish to soak for 25 minutes (10 for the girls).
Add cup of ice towards end.
Optional: With 10 minutes of soaking left, add in 2 lbs. of shrimp (don’t soak for too long or will turn tough)
After soaking, remove basket from pot and pour out onto table covered with newspaper (or in a cooler). Allow food to sit for a couple of minutes in order to properly cool.
Optional: Sprinkle on Ragin Blaze seasoning.
At this time, turn the heat back on and add to your basket vegetables just as before. If the first batch is too spicy, don’t change anything, the next batch will naturally have less of a burn. If the first batch was just right or not hot enough, add more of the first 5 ingredients to your own discretion…
Once boiling, allow to cook for 10 minutes before adding a second batch of crawfish. Cook the same, just as before ending with your shrimp.
Once everybody is finished eating, collect the tails of the rest of the uneaten crawfish and freeze for later use.
Crawfish Boil
Use only LIVE CRAWFISH! To store crawfish, pierce several holes in the side of a bag of ice and lay the bag of ice “hole-side” down onto sack of crawfish.
Preparing Crawfish:
The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Pour the sack of live crawfish in a plastic children's pool, large tub, or a large ice chest. Pour one (1) 26-ounce box salt over the top of the crawfish. Add water to just cover the crawfish. Gently stir with a large paddle to mix the salt and the water. Stir for 3 minutes, then rinse crawfish.
Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil. Throw away all crawfish that have already died (the dead crawfish should float to the top). You do not, I repeat, DO NOT want to add dead crawfish to the pot.
After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking.
Into your boil pot add 5 gallons of water (or to max fill line), along with:
• 1 lb. Butter
• 1 cups Lemon Juice
• 1 can frozen orange juice concentrate
• 3 cups Dry Seasoning
• 1 – 3 oz. Boil in a bag
• OPTIONAL: for a little extra punch, add a habanero pepper
***DON’T NOT CUT UP OR EAT!!!!***
Cover. Bring to a boil and allow ingredients to mix for 15 minutes while boiling.
Once ingredients have mixed, add into basket: (Cut down drastically. This will almost fill the entire pot leaving no room for crawfish and shrimp)
• 2 lbs. small Red Potatoes, quartered
• 2 medium Yellow Onions, halved
• 4 ears of Yellow Corn, shucked & broken into halves or thirds
• 1 Large package of White Mushrooms
• 1 lbs. Andouille Sausage, cut into 1 in. pieces
• 2 heads of Garlic, halved & separated
Cover. Allow to boil for 10 minutes (or longer)
Once 10 minutes is up, fill basket with 12 lbs. of LIVE crawfish. Cover. Allow crawfish to cook for 2 minutes before killing heat and allowing crawfish to soak for 25 minutes (10 for the girls).
Add cup of ice towards end.
Optional: With 10 minutes of soaking left, add in 2 lbs. of shrimp (don’t soak for too long or will turn tough)
After soaking, remove basket from pot and pour out onto table covered with newspaper (or in a cooler). Allow food to sit for a couple of minutes in order to properly cool.
Optional: Sprinkle on Ragin Blaze seasoning.
At this time, turn the heat back on and add to your basket vegetables just as before. If the first batch is too spicy, don’t change anything, the next batch will naturally have less of a burn. If the first batch was just right or not hot enough, add more of the first 5 ingredients to your own discretion…
Once boiling, allow to cook for 10 minutes before adding a second batch of crawfish. Cook the same, just as before ending with your shrimp.
Once everybody is finished eating, collect the tails of the rest of the uneaten crawfish and freeze for later use.
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