Best Crawfish Ever | Two Pot Crawfish Method 

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Yes!! So pleased to see The Crawfish masters Rus, Derek & Keith back together for a Boil. Inspiring stuff guys, thank you from 🇬🇧. Ross

Gentlemen, what with all the ignorant comments below, which I have TRIED to address, it literally just SHOCKS me (well, sadly, in 2023, i am NOT SHOCKED anymore... ) at all the negativity thrown at y'all. I've watched you folks before, and listened to, and TRIED, your suggestions, and you have ELEVATED my crawfish boils to the level of expert. Elevated me up to YOUR level. Do not listen to the idiots posting here. I've been doing these boils in NJ for 20+ years, getting better bit by bit. This year, double boiling, BLENDING the onion, celery, garlic SOAKING as suggested, and I put the citrus in the soak, squeezing it in! Followed, of course, by the rinds.... We had less people, 80 pounds, and damnit, no leftovers ( which was a lot better than 8 people cleaning 25 pounds like last year!!!! to freeze tails) I can confidently say that I made the best boil I have EVER made in my crawfish-boilin career, THANKS TO YOU. PLEASE, take it from my NJ, but LA beatin' heart, y'all gave me the skills to make the BEST bugs, ever, certainly in NJ, maybe ever? in 2023, for 40+ people. DO NOT let the trolls get you down!!!! You have 40+ NJ people who love your cajun asses!!!! (Sorry for the book, but I REALLY used ALL you showed here, and it WORKED. THAT deserves thanks from me, to you... ) You ever come to NJ, in bug season, get in touch!

I have been cooking crawfish this way since 2004. Learned it when I was a crawfish cook for a summer job. This method is 1000% cleaner and nearly everyone I know that has tried my crawfish will agree. So cool to actually see someone else doing it because when I tell people this is the way I cook it they always look at me funny. I don't have two pots, so I just cook my spice water and then put it in a designated cooler. While you're boiling the plain water the spice water is cooling off and by the time your crawfish are cooked, they are ready to go in the spicewater for soaking.

I tried this method last summer on Russ’ recommendation and it was amazing. After purchasing purged crawfish then cleaning them myself twice there was SO MUCH GUNK in the crawfish boil pot. The seasoning boil worked excellent and you could definitely tell the difference.

I’ve said it before and I’ll say it again I’m not much of a seafood person, but these boils look like a ton of fun. Maybe someday I’ll join you and do a Chicago hot dog boil alongside you lol.

Always enjoy the videos with you and Keith!

Steaming seems so much better than a boil. Great video. Very educational

Hey Rus you and Keith really explained the process so well. Mission accomplished and those crawlfish looked awesome on the table! Cheers Bud and y'all have a great weekend!

I'm definitely going to try this!

Beautiful! I love it!

Great video and great information

Thanks for turning me onto a new and better way to boil my crawfish this season! I was just getting geared up. I would give you inspirational words to help you keep up the good work, but you get rewarded every single time anyways with good food, haha!

I love frogbone haven’t been able to find the spice blend for a while now. Excited to try knee deep!

Watching this video made my day 😊. Thanks Rus

Wow!! What a legacy. I wish that was part of my life's experience. Appreciate your service and expertise!

The best duo out there

Thank you Rus for all your tips. It's our annual boil time here in Minnesota already and I really enjoy learning a lot from you and your friends.

Rus that looked super tasty. Today was the first real crawfish boil I have had. The spice and flavour were so enjoyable. A bit salty, but it worked. Llano TX has their crawfish festival going on this weekend and it was a highlight of our trip here. Thank you for doing your crawfish boils. They are a favorite of your channel. Thank you Keith Jenkins!!!!!!

Great video, I love these crawfish videos, I have still never tried them.

❤ cant wait😊

They look good, and they sure look pretty, thanks for the info. Need some of that knee deep base, to do my sea food

Looked like a great time Rus, enjoyed the video . Cheers 🍻

Loved it great video Rus

My mouth is watering just thinking about it!

Excellent, detailed information👍😊

Great video yall. I gotta try that boil

Hello Rus, Derek, and Keith! Awesome and informative video!! I'll have to try this sometime. Being originally from Baltimore, I love eating and steaming blue crabs with JO. 🦀 I'll definitely check out Keith's new seasonings when available. Have a great summer gentleman!!!

Good video Rus love that pot AND the crawfish boils THANK YOU FRANK FROM MONTANA...

Hey Rus! I appreciate this video so much. You and Keith did a really nice job explaining this two pot method. I've watched it about a dozen times since you posted it. I have an 82 quart Bayou Classic Stainless Steel pot with a stainless strainer that has built in 3" pedestal legs to hold the basket up off the bottom. After doing my 1st two pot crawfish boil last Spring, we found it easier to steam about half a sack at a time. It allowed us to have more room to turn/stir the crawfish every minute of that 4-5 minute steaming process. Adding a full sack at one time crowds them too much in my opinion and makes stirring difficult. After steaming, we transfer to a LOCO 90 quart boil cart that we use as our 150 degree soak pot. It is amazing that even after starting the process with good cleaned crawfish, how dirty and grimy that 3" of steam water gets. I'm so glad we are no longer incorporating that sediment and muck into our soak pot and finished product. I have thought about upgrading to a 120 quart steam pot, but they are huge, heavy and hard to handle when trying to do a full sack. I think we are happy with steaming 1/2 sacks at a time. Do you steam the entire sack in your 80 quart pot at one time?

Looks really good crawfish! Like it 🦇

Good one guys

Awesome. Really nothing else to say. Just WOW!!!!!!

Dang fellas that was very educational on how to do a boil!! Now I am super hungry for some crawfish!!! I certainly have to give Keith's seasoning a try on some shrimp up here some day!!

awesome

That's crazy the amount of mud came out of those crawfish. Great video Rus. I sure wish we could have made it..

I personally haven't seen the hate in the comments. But I ain't gonna go lookin' for it either! ahahah. I love the techniques in this video! Never thought of puree-ing my onion and celery. I definitely have to try in my next crawfish boil! Good job!

You guys are welcome here in Montana any time.

Experience is what it all boils down to , That's an apt saying for this video ....... Great job Russ & Keith .....As you know I love the 2 pot method and when I am able to do it , if not , then it's the ole fashioned way in 1 pot....

Keith is one heckuva character and I love this video. Some day I wanna try them bugs. Thanks Russ & Derek & Keith for a very educational video about a culture that I am not familiar with.

Some Friends and I are planning on a boil over the summer.... I'm in PA and the boil will be in Ohio! Completely enjoying the education and content that you are providing! Thank you!!!!

Looks fantastic I love mud bugs

Awesome video as always Rus, Crawfish looked great, Fun times! 😎👍

Good stuff Rus. Never had crawfish but would like to try it one day. I'll call it a bucket list thing. Nice video guys, thanks!

Great video Russ you’re son knows his stuff thanks

I love most seafoods and fish but have never really liked crawfish because it just tastes gritty and muddy/dirty water taste. After watching your videos, I may have to give these little morsels another chance if they are cooked with the 2 pot method. Thanks for sharing and expanding my knowledge. As far as your spice level, BRING IT ON!

Seen Keith do this method way back for a competition.

This. Is. The. Way! 👊🏻💯

It sure looks good. Cheers, Rus! 👍👍✌️

Y’all! I have eaten crawfish all of my life and this is the best way ever! They are so clean and firm! And the taste! Makes ya wanna slap yourself it’s so good! Not to hot or to wussy! I gave some to my best friend and her husband and she said those were the best they’d eaten!

one thing about the mud water, it is mud water yes but some of it is also just coloration/ bursted guts, if you ever cooked shrimp in boiling water no seasoning does the same thing but an orange coloration. i split a live craw in half and yeah all that dirt and grit is located in their furry gills

Rus has the perfect crawfish boil

This video just answered my question from the other video haha

that lousiana crawfish boil in the bag to me seems really salty so I use Zataraians extra spicy boil seasoning has the perfect amount of spice but I'm gonna try keiths new seasoning this coming crawfish season and the two pot method only way ill do it its easy I screwed up on 1 boil this past season which we all done but last 9 boils I did was spot on perfect! Hoping we can get together this year for another video just been busy working and never enough off time it seems like.

I see that Miller Lite. Bud Light not welcome! Great video guys

I have been boiling since 1967. I grew up in Eunice la. Come see us

Looks like the best place for some good crawfish is right there at your place, Rus! I'm on my way!😁 Those do look delicious!😋👍

I've pureed my trinity on jambalaya as well with excellent results!

Great stuff there👍

Need some of that seafood knee-deep ship here to NJ, Or Walmart, or BJ's whole sale foods!! It won't last on the store shelves,especially when summer's coming! Be waiting to see if it gets down here.

Fantastic job....hollarin from Hammond Louisiana!!! Im A true cajun me...

GREAT VIDEO RUS

Great video

Madisonville Woot! Skippers!

One of these days I'll get down to Louisiana in the springtime for some crawfish. Man, that's the real way to do it.

been doing the 2 pot method for 20 years it also keeps them from over cooking .... they will peel very easily .. do not use a salty season!... trust me on that... this method also works extremely well with shrimp..

first sack of crawfish that i literally i to do the two pot method for this year was last weekend and i already did about 7-8 boils this year! they were sooo muddy after washing em after 20 mins they were still muddy so i washed for a whole hour and still were muddy so i boiled em in plain water and that dirt went from clear to black! they tasted better after i did that.

No mistaking Baron Samedi on that Knee deep logo ! C'est Louisiane ! Thanks for the videos ! Bonjour amis partout !

Watched alot of videos and this was the best 1 especially with the 2 pot! Good luck on the new company!😊

Come out to Las Vegas!!!

Great video! I've never steamed them, only boiled them. Did you say only about 3 inches of water? And just use plain water while steaming?

I heard lake fork. Thats my back yard. Were the party? I like crawfish lol

Love the content and instructions on steaming and boiling. I bought the High Performance 120 pot after watching your video and love it! I am going to attempt the steaming method this year and was wondering exactly how much liquid to put in without burning a hole in my pot, is it 2 inches no matter which pot you use? Thanks in advance.

Great video , in your steam pot is the basket still sitting on the bottom of the pot in the 3 or 4" of water ? or sitting above the water . I have never done the 2 pot method , things have sure changed over the years as a kid back in the 60' s dad always purged them in salt water we don't do that now a days,

Great video guys!!! I have a question about soaking, can you keep the crawfish in the boil mix and just pull out some for each plate? I've only done about a dozen boils and my kids and I almost like the juice from the head as much as the tail meat. When we take the crawfish from the water/boil mix they tend to drain some of that juice out that we really like. We thought about leaving them in the boil mix until we eat them but didn't know what it would do to the meat. They could sit in the boil mix at say 140* for another 30-45 min after the 20-30 min soak till we got done eating all of them. We typically have about 12-18 people over for a boil and we generally only need about 2.2-2.6# of crawfish/person.

And Keith stirs them while steaming. Is that important and does it affect the steaming process to keep lid off like that?

#knedeep Got to love the 2 pot method. I haven't been to a Crawfish Boil since last July. I purge with salt and don't eat straight tail. He did a good job! He was a lot faster on eating than you Rus! lol

Rus, great video, as always. How can we keep the basket out of the 3-4 inches of water at the bottom of the pot?

Great video! If you’re cooking multiple sacks, do you suggest adding more celery/onion purée for each batch? What about seasoning as well? Would you add more seasoning for each batch? If so, what’s a standard measurement on that?

I sure do miss being down south. I mention crawfish here and people turn their nose. They don't know what they are missing. So I guess I will have to stick with the shrimp. Great video Rus and Derek.

Im in CA and do shrimp boils, would you recommend the two pot for that? Seems like it’s for crawfish that are still being purged of mud?

Hey Rus that basket lid you put in the basket to steam them , where can i get one for a 80 qt pot , thank you

Love this video!!!

Great Vid! How do you know when they are done Rus? He said he knew what to look for but didn’t tell us what to look for..I tried the two pot method before and it seemed like it didn’t soak up the flavor like I wanted. My soak pot was at 150 and I let them soak for 30 min. I steamed with a100qt loco pot with two inches of water mixed with a six pack of beer. I couldn’t get the foam to come to the top of the pot but once I started to see steam come from out from underneath the lid I timed it for about 5 min. So I’m not sure that was enough to get the tail meat to shrink enough to be able to give room for the seasonings to soak in..

Ain’t no such thing as too much seasoning. We from the South baby !

This is the only way I cook crawfish now. Clean, seasoned well and no overcooked crawfish.

So how do yall go about cooking all the veggies? Do you do them first or last? In a completely different pot?

For this 2-pot steaming method, do you guys use more seasoning, etc. compare to traditional one pot to achieve the same spice/flavor level? Thanks.

What do you do to the soak pot for the second sack? Do you add 1/2 the seasonings and reboil/cool? Or is there enough seasoning in the soak pot for the second sack?

All do respect love the video and information Knee Deep. Your friend set his shells aside. Not in the fresh food. 🙏

dang I want some crawfish now...

I never understood the straight tail myth. Eaten plenty. The rotted/bad ones I have hate had curled tails and like you said, you know the second you bite into it. Also crazy to see the salt myth is still alive (and in these comments!). Thought the LSU study was common knowledge now days. Also to anyone saying you over season, I'd HATE to go to one of their boils lmao. Only time I've seen seasoning overdone was you could taste alot of salt. (They had also added an entire bottle of salt by itself on top of the seasoning mix) So when you steamed the crawfish there was only about 3 inchs of water in that pot? Then Im guessing that foam just built up?

Just a question, do you need a high performance pot to do the steaming method or will a regular slick bottom pot work? Thanks

How much of the boil mixture are you using to steam them in the second pot?

If your adding other fixings like potatoes, corn, sausage, shrimp etc... When do you add that to the pot of seasoning? During the boil & let it cool to 150 degrees or once it cools to 150 degrees then add other fixings?

Is there a reason why you use the stainless steel pot over the aluminum. Is it better for steaming and helps with easily producing foam. Also, do you have to wait for the pot to foam up before putting the crawfish in? Thanks a lot.

Rus thank you for the educational videos you have been producing, especially on seafood boils. I have a question on the soaking pot. If you are going to do multiple sacks of crawfish, do you need to add more seasonings after each soak or can I get away with what I added to the initial boil?

Rus! I see that beer is different….😉 great video as always. Hope you are doing well!

When you say 4.5 minutes after putting crawfish in, is that total or does it need to start steaming again or letting off steam from the pot before you start counting 4.5 minutes? I don’t have a high performance pot. Could you clarify this? Thank you.

Bucket List item - Experience a crawfish boil with all the great people of Alabama or where ever this wonderful days are enjoyed.