clean them so you can purge them to fill this water throw out a little bit of salt here yeah a cooler full of water and you notice that the water is pretty clear I've already rents these a couple times you want to kind of get that mud all out of there and then add you about a quarter cup of salt that'll help purge the crawfish get them nice and clean on the inside and the outside next day for a good crawfish boils have some good season I like to you slap your mama from ville platte Louisiana one thing I always look for it's a certified Cajun emblem got to have a good seafood boil make them crawfish taste good to have a big say like 15 quart pot and you can do them inside the house so you don't have to sweat outside this will add some of that up slap your mama seafood boil in here get the water nice and red like the Red River to get your little colander something like this to measure the crawfish out so you don't over to fill the pot I like to hand select mine and put them in there myself like that just to make sure I don't get any dead ones and you got to be careful so you don't get pinched somebody is it pretty small and some of them are pretty big but I like to pinch them out myself like I said and select them there's a nice big one there but the water is boiling we're going to slowly add these crawfish in and cook them for no more than seven minutes to set the power on the stove that way you know you get a perfect time of the seven minutes you'll notice the crawfish start to float to the top and they turn a nice red it means it's time to take them out of the pot done I get a colander start scooping them out just let enough water drain out and then have a hover with a bow then you have a cooler ready that's empty and put a man cuz you gotta mess up and close the lid to keep him up that's how you cook crawfish so I'll finish this is how it is crawfish boil it's a moot in mushrooms corn potatoes and doing ready to go