5 gallons water (1/2 pot)
1 1/2 boxes salt
3 lbs. onions, quartered
1 1/2 pods garlic (whole pod cut in half)
5-6 bags crab boil, broken open
3/4 c. red pepper
6 lemons, halved
20 new potatoes
10 ears frozen corn
35 lbs. live crawfish

Boil water. Add seasonings and potatoes. Boil 10 minutes. Add purged crawfish. (To purge: Soak in cold salt water and drain. Do this at least twice. This takes 1 to 2 additional boxes salt.)

Bring back to a boil. Cook, covered, timing for 8 minutes after reaching full, rolling boil. Turn fire off. Add corn. Soak for 15 to 25 minutes.

(To cook another batch of 35 more pounds crawfish, add another 1/2 box salt, another pound onions, other 1/2 pod garlic, 4 more bags crab boil, 1/3 cup more red pepper and more potatoes to the water left in the pot. Repeat boiling and soaking process.) Fresh ingredients make the difference.