10 lb. live crawfish
2 lemons
1 lg. onion
2 boxes Zaratain crawfish boil
1/3 c. salt mixed with 1/4 c. red pepper
6 - 8 sm. red potatoes
4 - 5 sm. ears corn
1 can Tony's Creole Seasoning

In large pot with enough water to cover crawfish, bring to boil. Add cut up lemons, onion, salt and pepper. Add crawfish boil and potatoes. Once water is in rapid boil cut open bags of crawfish boil to release contents. Add crawfish and corn. Cook 8 to 10 minutes or until crawfish turn red and float. Place crawfish in styrofoam ice chest. Cover generously with Tony's Seasoning, cover for 10 to 15 minutes and serve.