Pour crawfish into a large cooler with a drainage hole
Place water hose into cooler and run water into the cooler with the drainage hole opened.
Remove any dead crawfish (if the tails are straight, they’re gone!)
Continue until the water in the cooler is clear
Turn on the fire and place the boiling pot on top
Fill the pot with water until it is 2-3 inches over halfway full.
And in the Zatarain’s seasoning (both powder and liquid), the Louisiana seasoning, chicken bouillon, salt, and vinegar.
Stir well.
Place the holed, steamer insert into the pot
Add in the veggies
Squeeze the juice from the oranges and lemons before toss them into the pot.
Add the butter and stir well.
Cover the pot with the lid to encourage the boil
Once boiling, add on the potatoes
Stir, cover with the lid, and allow to boil for 10 minutes.
Carefully remove the steamer insert
Pour crawfish into the insert on top of the potatoes.
Carefully place insert back into the pot.
Cover with a lid and boil the crawfish for 5-7 minutes
Turn the fire off.
Add in frozen corn and/or sausage to help cool the boil.
Stir until the temp inside the pot has lowered to 150°F *see video and info above for instructions*
Cover and allow the crawfish to soak for at least 30 minutes; or until the corn and sausage is done, and the majority of the crawfish has sunk to the bottom of the pot**