▁stra iner ▁and ▁he ated ▁by ▁prop ane . ▁However , ▁some ▁traditional ists ▁see ▁no ▁need ▁for ▁a ▁stra iner ▁and ▁make ▁use ▁of ▁a ▁net ▁or ▁a ▁wire ▁mesh ▁sc oop . ▁Season ings ▁include ▁c rab ▁bo il ▁packets , ▁c ay enne ▁pe pper , ▁hot ▁sau ce , ▁salt , ▁lem ons , ▁and ▁bay ▁leaf . ▁E ars ▁of ▁corn , ▁new ▁pot atoes , ▁on ions , ▁and ▁heads ▁of ▁gar lic ▁are ▁usually ▁included ▁in ▁sh rim p ▁and ▁craw fish ▁bo ils . ▁Some ▁people ▁will ▁add ▁sm oked ▁sa usage ▁links ▁or ▁m ush rooms . ▁When ▁cook ing ▁craw fish ▁there ▁is ▁a ▁debate ▁over ▁whether ▁or ▁not ▁the ▁craw fish ▁must ▁first ▁be ▁p urg ed ▁by ▁covering ▁them ▁with ▁clear ▁water ▁and ▁a ▁gener ous ▁amount ▁of ▁salt ▁for ▁a ▁few ▁minutes . ▁Adv oc ates ▁argue ▁that ▁this ▁forces ▁the ▁craw fish ▁to ▁rid ▁their ▁bodies ▁of ▁imp ur ities . ▁O thers ▁argue ▁that ▁it ▁does ▁not ▁work ▁and ▁is ▁an ▁unnecessary ▁step . ▁A ▁" Bo il ▁Master " ▁is ▁in ▁charge ▁of ▁making ▁sure ▁the ▁ing red ients ▁go ▁into ▁the ▁pot ▁in ▁the ▁proper ▁sequence ▁and ▁controls ▁the ▁timing ▁of ▁the ▁steps . ▁There ▁is ▁no ▁right ▁or ▁wrong ▁when ▁season ing ▁a ▁craw fish ▁bo il ▁and ▁many ▁experienced ▁bo ilers ▁simply ▁go ▁by ▁feel ▁although ▁there ▁are ▁some ▁gu idel ines ▁to ▁follow ▁and ▁a ▁great ▁deal ▁of ▁opinions ▁on ▁how ▁a ▁bo