Better late than never,right? I cook the veges and sausage separately from the crawfish and then remove and keep warm. During the time for the pot to get to a rolling boil and while the veges/sausage cook, I rinse/soak the crawfish until the water draining from the coolers runs clear. It took 3 rinses with this sack. Then they are purged (soaked and drained) using kosher salt.
Veges and sausage in the pot.
Crawfish after soaking and rinsing, waiting to be purged.
Once the crawfish are done, they go in a cooler with some of the boil liquid and bags of ice to stop the cooking. They then soak for 20 minutes before being served along with the veges and lots of ice cold beer.