Crawfish only need to boil for three to four minutes. They turn a bright red-orange color and float to the top of the surface once cooked. Crawfish must be cleaned before cooking and must be dropped into boiling water while still alive.
Prepare for cooking crawfish by boiling 2 to 3 gallons of water. Once the water is boiling, add 1 pound of non-iodized salt. In Louisiana, crawfish are often cooked in spicy water with vegetables. Once the vegetables and crawfish are cooked, this combination is typically served on an outdoor table covered with paper at social outdoor gatherings where people help themselves to the meal.