At the very end of the tail you will see 3 little flipper looking things. Pull on the middle one gently while giving it a slight twist. That removes the waste vein from the tail. Its easy to do with some practice. Don't forget the head and claws either Good eats there. Save all that rich broth as well. Its great for poaching fish or just add some soy and fish sauce. Simmer shrimp, prawns, clams, whatever you have then pour over ramen noodles. Also for a great boil, melt a stick of butter over a low flame. Add minced garlic, lemon juice, chopped spring onions and lots of hot sauce then use as a dip for those delicious bites of meat. Another tidbit for anyone. Have rib bones from dinner the night before? Take them out just before dark and drop them in the water at the bank. Wait an hour or so then grab a bucket and a flashlight. Those little mud puppies will have swarmed the bones. Just shine your light down and pluck them up. Hope this helps and gives others a few ideas as well. Julia

Live in New Orleans and do multiple boils every year. I watch all of your videos and I have learned so much from them about proper butchery and you have inspired me to try doing terrines and all sorts of fun stuff. All I'm going to say about this video is...I love all of your other videos so much.

Scott, I was born and raised in the place where Old Bay was invented (Baltimore, Maryland) and I can tell you two things: 1) what you have there is what's called a "Maryland Crab/Crayfish Boil," and you're correct, we usually turn it out onto news papers with some hot sauce and extra Old Bay on the side, with little wooden mallets for banging open the shells; and 2) you did it RIGHT and I'm very impressed! My Grandmother would be impressed also (she was the quintessential Southern Belle and served many a Crab Boil in her day). All you're missing is a glass of either beer or sweet tea and the setting would be complete

I'm held up in hospital this morning and can't eat. You just filled my virtual breakfast to the brim. Thanks, Scott!

I ad white button mushrooms to my boil. Soaks up all the flavors. Its soooo good!

Hey Scott! I started watching your videos to learn how to butcher a pig my family raised and have been watching since! I live in the US, when I saw your ingredients on the table I was glad to see you got it exactly right down to the seasoning and red rooster.

Just got home from work, sat down and had two pints and OMG I'm starving now! Great vid :)

Just a comment from an American Southerner that was raised on crayfish boils. You nailed it mate.

I know what I'm going to make for dinner tomorrow night. But I'm going to have some southern fried catfish on the side. Bon appetite from Arizona

That looks brilliant, free food is very much in my world.

The scenic creeks I walk by every day are suddenly making my stomach growl Bet there's some tasty little critters in those waters

I've been to two dozen crawfish boils, at least, in Texas and Louisiana and your ingredients are right on. Great video.

I would add one thing about laying traps.. if the water is moving make sure you lay the opening of the traps perpendicular to the running water. This way debris is not washed into the trap, and clog the entry. Big fan of the SRP!

Scott, don't worry about doing it right... you are. Eat & enjoy!

Scott, I'm from Georgia and I just wanted you to know that this is spot on! You're right, everyone has their own version of this recipe, but you covered it nicely... especially the part about the "big-ass pot." Lol

Scott! This is so very Louisiana New Orleans cajun Creole greatness!! Thank You 🙏!

Scott mate, as a Texan we eat quite a bit of mudbugs. Must say pretty authentic. Couple of things to try next time. Add some artichokes. Before serving, sprinkle with your seasoning of choice...just a light sprinkle. To peel, grab the base of the tail, pop the top (farthest from tail) plate or two off, then pinch the base and pull from the top. Should slide right out.

Scott, for a guy from in the heart of crawfish country, you did a fine job for what you had! lol thumbs up from me

once a year my family, right outside of Atlanta Georgia, does a massive shrimp boil similar to this. just pour it right out over the table with paper on top. Can't beat it!

This blokes just brilliant. Catch n cook superb. I've learnt how to butcher a Lamb from one of his vids... thanks ever so much Scott

Greetings from the USA! Nice video. A little different from the way we do it, but I like the addition of corn and sausage. Try giving those critters a few saltwater baths. It will clean them out within minutes :)

Coincidentally chatted about these critters to a fisherman here in France today. He purges with vinegar to kill parasites and twist / pulls the middle tail before cooking to remove the intestine cord. His top secret tip though was when setting traps (he uses tinned sardines) he puts a few drops of pastis on the bait. Can't wait to try this out.

This channel brings me so much life it's unreal

Very impressed Scott...I'm from southern Mississippi and you got pretty close...you definitely hit all the important points. What I was most impressed with, was how you caught them yourself! Only problem is you need about 5 times that amount. But I'm sure you know that...I'm loving you brother!

Mushrooms are a must for me. They hold that spicy heat so well.

You are a amazing butcher & cook!! Coming from a professional butcher & cook- Love all your videos Scott- keep up the great work! Cheers from across the pond 🇺🇸

Now that was giving it a shot. Good job.

This channel is my go to cooking badass

Now that's a dish that the wife and kids will be happy to eat! Bloody great one Scott!

The boiled crawfish look fantastic, making me hungry.

Pretty spot on I'd say and I'm from the south👍 maybe next time add a stick of butter. Also some lemon garlic butter for dipping

From the boot (Louisiana) here and its nothing like a good ole crawfish boil with friends and family.. My family usually adds blue crabs, shrimp and mushrooms also.. #GoodEatsBro

Man... I remember when you had literally no subs and you showed how to butcher a deer and I subbed.... look at you now! Killing it brother, much love from Canada.

I was at a real mudbug boil with some good ol' boys from Baton Rouge. They made 4 big batches of crawdads. Each time they added another dose of Zattarian's Crab Boil so each batch got another level higher. I love hot food but I couldn't touch the last batch! For the UK, well done mate! Next time try adding unsalted peanuts still in their shell. Seriously, I liked them more the the Louisiana sausage...

You go mate. Wish I could join you. Of course, I would have brought a few fresh clams as well. And hopefully, you would supply some of your GREAT English beer.

coonass here, I see you did your research very close to what we do in louisiana. a good crawfish boil is an all day event. starts off with purging the crawfish. I usually take a large water trough depending on the amount of crawfish we boil anywhere from 30lbs to 300lbs . If its less than 100lbs I use the trough method if its over. I put a tarp in the bed of my truck and purge them in my make shift tank. Usually a few cups of salt on top then cover with water within two hours of boiling. let soak for 20 minutes drain the water and fill with fresh water repeat till water runs clear. side note dont forget the beer. when the crawfish are ready get your pot boiling. What we boil with is crawfish,shrimp,crab boil. my choice brand is louisiana. there are many out there zatarains brand and many others. for a 60quart to 80 quart pot i use 2 3lb bags pour into the pot of water and boil . I do my veggies and sausage first. lemons red potatos, mushrooms and onions. gotta have a good brand of sausage. sometimes i use boiled eggs too. about a dozen of hard boiled shelled eggs. drop all them in including sausage boil for 12-20 or until the potatoes are done. remove the veggies . now time for the crawfish. bring the pot back up to boil. put the crawfish in boil 8 minutes or till they float. turn the heat off and let soak for 15 minutes. the longer the soak the hotter the spice. Never lift the lid till you are ready. take the crawfish out and transfer to a cooler big enough to hold them . Now us cajuns love em spicy so I take another bag of crawfish boil and pour over the crawfish close the lid to the cooler and shake till all are cover. then its time to dig in. Grab your adult beverage of choice and enjoy. Now remember dont eat the dead ones! which means never eat a crawfish with a strait tail .

I'm a cajun from Deep South Louisiana, and I have to say you did it right my friend. Here we have specially blended seasons that are packaged and sold for "crawfish" boils. I would love to send you some. Keep up the good work brother!

Sprinkle some kosher salt on 1/2 the potato then squeeze some of the garlic on...munch! A southern friend.

You've just described what would be a VERY enjoyable crawfish boil - a bunch of friends, ice cold beer, lots of new potatoes and cut ears of corn, and lest we forget the main guest at our little feast - mudbugs!! Here, we used to just get a lid from a cardboard box (making sure is wasn't a nasty one, of course), line it with news paper - we don't stand on ceremony here, just chuck those babies into the box, & step back QUICK after hollering something profound like, say, "Grab it & Growl"! You've got me confused though (truthfully, I don't know whether to scratch my watch, or wind my butt), I watched another video you did where you "dispatched" and deveined the crawfish before cooking. Like you said, seafood needs to be cooked while still alive, but I've seen where you've also done the same with crab as well as lobster - can you kind of give me some, pointers, for lack of a better word, on when you would use the "dispatch" method? You see, my family loves it when I make them Gumbo, and I'd love to add the mudbugs as sort a little "extra bonus", but I won't even eat shrimp unless it's been properly cleaned and deveined, soooooooooooo, there's the rub (aside from the fact that you're more or less torturing the little buggers by purging before cooking them and I have to admit that it bothers me a bit). Thanks loads!!

This looks great. I would only like to make a suggestion with regards to the order of ingredients going into the pot. When Imake this, I like to start the cook with the sausages cut into semi thick slices first. I like to brown them up a little first with the garlic because it it really adds some great flavor to the broth once the sausage carmelizes. I usually deglaze the pot with the water and add the lemon and old bay at that point to flavor the water and cook it down. I would be a little careful adding the hot sauce to the pot.. depending on the hot sauce too much can ruin the boil.. and too little and a lot of the hot sauce flavor will get cooked out. I made that mistake one with Scorned Woman hot sauce. it was rough. Adding a bottle of light beer to the pot on the other hand was a suggestion I saw someone else put and had to add to my comment as I do this sometimes as well :) Great channel dude

Love it Scott next time add some shrimp and clams with a (garlic butter white wine plus hot sauce) dipping sauce .. And im waiting to see you cook a whole pig 90 to 100 lbs .I have a 100 lbs pig roast in Sept ..THX Brother keep up the good work!!!!!

What part of seasoning of your choice doesn't Jorge understand, 'mucking fustard', inappropriate language me thinks. Thanks for the video Scott, superb. This video should carry a warning, 'if you watch this you're just wanna go out, get some crayfish and get right on cooking' . Crayfish catching on for next weekend at daughters lake and hopefully, YUMMEEEEE!, thanks again Scott. 🦂🦂

I’m from Louisiana and I say nicely done, Sir! Those UK crawfish are beautiful- the greenish markings on the claws are interesting!

You sir have good taste. It's pretty darn close to what they do in Louisiana. Though they sometimes crank up the spice level to 12 and throw in s ton of cajun seasoning. A nice jambalaya would make a great side too if you make a massive spread of mudbugs for you and your folks, perhaps neighbors too.

@ScottRea, that's looks amazing! You've got me hungry now.

We have a crawfish boil every year, love it.

Me being from South Louisiana USA, I have to say thumbs up man. I use slightly different ingredients at different proportions on a bigger scale, that being said your pretty much spot on.

Love Old Bay in the boil.

im from south Louisiana and have eaten many [crawfish]. but you did a good job looks great...

Excellent, I first had mud bugs in Louisiana back in the 80s. A guy from Alexandria taught me how to fish for bass in the bayou with craw fish, then we went to his house and his mom made us a mudbug boil. So we went fishing, and then ate the bait not the fish.

Absolutely outstanding.

River littraly 20 seconds away from me is littered with them I might give this a try.

Looks great Scott, I use old bay to mix in hamburger meat to make burgers. Everybody loves them, give it a whirl.

Whenever I watch your videos I'm bloody starving. 😂

What a meal for one........😎

My my ... delicious! Thank you Scott for sharing the video :-D

You're an artist, Scott. Big thumbs up from the U.S.!

God damn. I’ve missed a trick here. Lived in this house 15 years with a river next to it and never done this. I know what I’m having for dinner tomorrow! Looks immense

Bad idea to watch this now....gotta leave for work in about half an hour...for a ten hour-shift....so hungry 😋

here in USA Oregon.. crayfish are amazingly plentiful.. We've the local species Signal, and the invasive Rusty and MudBug (Louisiana Crayfish) The native Signals have gargantuan claws and are sweet and tasty but those are even bigger.. You can get a hundred in an hour.. I cook them till they float then leave them till they sink.. Use the freaking whole bottle of pepper sauce maybe two. Peal out the poop shoot.. YUMMO

Mate, try making a Swedish crayfish boil next time, you WON'T be dissapointed, I promise you. Good video btw!

Texan here, you done good. Them's good eat'n.

whenever I get around to it I'll make a batch of candied jalapeno peppers sweet and hot they go really well with the crawdads candy dandelion blossoms with honey and hot sauce are quite good also but you have to dry them to a crisp

You should try the heads!! Amazing flavor!!

Now that does look good.

scot , your the man baby! the 2nd vid of yours I watched. Thats real food baby, cooked the way its ment to be.

So many people neglect the claw meat. Good on ya for getting it!

Your a good ol boy keep it up!!!

I grew up in S Louisiana and would boil 50 lbs at a time. This is very similar to how we did it but of course every Cajun has his own way to do it and will give you shit for not doing it exactly like they do it. I say you did a great job. Congrats.

This looks absolutely delicious and even more so as the most expensive ingredient is free!

That's fantastic...Great dish

Some great stuff here, I'm forwarding to an Offgrid forum.

Nice one Scott. These crayfish are everywhere doing real damage to the river environment

That looks soooo good. I'm in Florida and have never had a proper crawfish boil. It's on my travel list when I go to Louisiana.

looks awesome, coming from a guy in the deep south that boils at least twice a month during the season, Id eat that boil anytime

That was wonderful! Subbed. Greetings from the Pacific Northwest!

Good 'ol American pastime--eating bugs we found in a muddy creek

You did good, kid, you did good. A few tips: first, you can add and subtract as you like. You would have to adjust the recipe, obviously, but for a bigger crowd, go for adding crab to the crayfish, preferably a type of swimmer crab, not the big brown crab. It will taste delightful. Also, Mexican style chorizo (NOT chorizo from Spain, EVER) is one of the better substitutes for Louisiana andouille. Okra is also a good addition, too.

Love your videos Scott, they look like native British crayfish which are endangered and not the American signal crayfish which is the pest. Sorry, hard to see on the video.

In the southeast united states we call this a Low Country Boil. We add crab as well though

Finally found someone in the UK make a crawfish boil!!!! Wow looks amazing. I couldn't find crawfish locally but on a random trip to Ikea found some in the freezer department. Not sure how to make them as they are precooked and frozen!! But will give this a try and I also found soft shell crab claws in sainsburys so will add those too. Thanks for video x

Looks amazing and delicious 😋

looks great love crawfish

Looks proper to me and I'm across the pond! Brilliant job my friend. Love your shows!!!

YOU NEVER FAIL AT MAKING ME HUNGRY GOD BLESS

Gotta eat the the claws suck the juice from the body but great also 1/4 beer as the broth and and use 3/4 vegetable or meat stock works instead of water.

Nicely done! 🇺🇸🇺🇸

Great job have fun sir

This is the first time I've ever seen you use OLD BAY !!!! Well done. Use it on your blue swimming crabs next! --Team Maryland

A Good old Southern Boil, Fyi shrimp works good if you don't have Crayfish. Well Done!!!!!

Beautiful spread Scott. Looks delish.

I never knew crayfish and crawfish were the same thing until recently .

that looks amazing

Just another amazing video Scott my friend 👍 wow

please forgive me how did you purge your crayfish did you give them a saltwater bath or just rinse them off I used to just rinse them off now I give them 3 saltwater baths it clears their gills and clears their intestines and it clears out the pooper I live 12 miles west of Detroit and my friends down south gave me a real education great Channel my brother you do a heck of a job thank you for your knowledge and expertise

It's art!!! Great job!

Awesome I'm headed out to get my traps ready

great!!!

I love this channel!

love the introduction music Scott - just so fitting for the magical place that is that crayfish hot spot. Good on you mate. PS - I've been on to my butcher and he's bringing me some hanger steaks this weekend!