We all have our different ways to boil the best crawfish, and this New Orleans restaurant owner has a "cool" tip for a great boil that you may not have heard of yet.

This is actually the way my dad taught me to boil crawfish and I can personally vouch for this method that can really help you turn out a delicious batch of flavorful, juicy crawfish.

The trick is...ice.

Again, you may have heard of this, heck you might even boil your crawfish this way but, for those who haven't, I'll explain what the ice thing is all about.

Adding ice to your pot of crawfish does a couple of great things. The ice "kills the boil" and helps to keep them from over cooking.

The ice also makes the crawfish sink to the bottom of the pot where much of the seasoning settles. As a result, he crawfish soak up all that good good when you ice them. The longer they soak after you put the ice in, the tastier and spicy they'll get.

But don't take my word for it.

Jason Seither, chef and owner of Seither’s Seafood in Harahan talks to nolaweekend.com about the ice trick and says he's been doing it this way for the past 15 years.

If you've never tried this method, watch the video below and give it a try!

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