How a Cajun Guy in Thibodaux Boils Spicy Crawfish…

• 1 sack of live crawfish (40 lbs.)

• 3 lb. bag yellow onions, cut in half

• 3 lb. bag boiling potatoes

• 1 stalk celery cut into thirds

• 6-8 heads of garlic

• 6-8 lemons, cut in half

• 10 Rouses bay leaves

• 12 oz bottle Louisiana hot sauce

• 8 oz jar Cajun Power garlic sauce

• 4.5 lb. bag Rouses Complete Seafood Boil

• 8 oz Zatarain’s Liquid Crab Boil

• 12 ears mini cob corn

• 8 oz button mushrooms

• 8 lb bag of ice

Purge crawfish in a #3 tub until water runs clear. Drain. Fill boiling pot halfway with water, add all ingredients except crawfish, corn, and mushrooms and bring to a boil. Let boil for 12-15 minutes. Add crawfish, corn, and mushrooms. Wait for water to come back to a boil, then let boil 5 more minutes. Turn off fire then add 8 lb. bag of ice. Let crawfish soak for 15 minutes. Take crawfish out of pot & dump onto table covered with newspaper.  Enjoy!