This will feed 8 - 10 people or 4 Cajuns   

 

Equipment needed: One large cooking pot with wire basket big enough to hold 25 # of Crawfish. A lid for the pot and a small outdoor propane cooker as you will cook this outside.

Then go shopping for 25# sack of live Crawfish, 3 bags of crab boil, 1 small bottle of liquid crab boil, 3 round boxes of salt, 1 box square box of rock salt, 8 small onions, 8 small potatoes and 8 ears of corn, one fresh garlic, small can of cayenne pepper and 4 lemons and a box of Tony Chachere's Creole seasoning.

Now its time to go to work cooking the Crawfish. One thing you must always remember about Crawfish, first separate the live Crawfish from the Crawfish that want make it to the pot. Next you must purge the Crawfish. Get a large tub of water or two large ice chest. You will use this to purge the crawfish. Place the box of rock salt in the water. Stir the water with the salt before you place the Crawfish into the water. Let the Crawfish purge for 7 minutes. Remove the Crawfish and place in an ice chest until ready to cook

Fill the pot with fresh water half full and place on cooker and start the fire. Place, a box and a half of salt into the water, 1 bags of crab boil, half bottle of liquid crab boil, 2 teaspoon of cayenne pepper and two lemons cut in half, squeeze each half into the pot and drop the lemon. Separate the garlic into pods and cut the small ends of each garlic pod then drop into pot. Place lid on pot

Let the water come to a boil for two minutes, that way the spices will mix well. Drop the 8 onions after cutting the ends, yes drop the whole onion into the pot, 4 minutes later drop the 8 small potatoes, 4 minutes later drop the 8 corns. Let it cook for five minutes. A good way to check is to take a fork or sharp knife and stab the potatoes and the onion. If it goes in easy than it is cooked. Lower the fire on the burner and remove the basket. Place the vegetable in a small clean ice chest, don't close the lid, just place foil on top. Place the basket back in the pot

Turn the heat up on the burner, place the other two bags of crab boil in the pot, the rest of the liquid crab boil, one large heaping teaspoon of cayenne pepper, take the rest of the lemons cut in half, squeeze each half into the pot and drop the lemon. Place the last two boxes of salt into the water. When the water comes to a boil place the Crawfish into the basket and place lid on top. Time for another beer. When the water comes back to a boil, you need to watch this part, let it boil for 4 minutes, turn the fire off, let it simmer for 3 minutes and remove

Now get an old table place old newspaper on top, dump the basket of Crawfish on top the newspaper and sprinkle with Tony Chachere's creole seasoning, dump the onions, potatoes, corn and garlic on top the Crawfish. Now it's time to really drink beer and eat. You will love the vegetables and you can cook them this way without having to cook Crawfish. Hope you pass a good time eating the Crawfish

Make a sauce on the side using, mayo, tomato ketchup, a little Worcestershire sauce and little garlic power. Mix this to your liking. Use the sauce to dip your peeled Crawfish if you desire.