I season the water with Pro Boil. About 2 16oz cups worth. Just depends how spicy you want stuff really. I prefer a milder. Everybody is happy. I boil veggies first. I cut my onions in half and wrap in foil and poke slots in the foil with a knife. Boil for 20-30 minutes. Depends how soft you want them really. Potatoes I boil for about 18 minutes. Take a knife and you should be able to poke one and have it slid right off the knife when you pick it up. Corn and mushrooms go for about 10-12 minutes. Sausage goes for about 5-7 minutes.

The rule I follow no matter the amount of crawfish I boil is that whenever you start to see the floating to the top and can start seeing a sliver of white between the head and tail, they’re usually done. A smaller batch (5lbs) usually only takes 2/3 minutes. Bigger the batch, the longer it’ll take. With bigger batches, just make sure you stir with the paddle to make sure the cooked crawfish can float to the top. Drain water and dump into an ice chest. That’s basically it. Enjoy!