Purchase one 35-40lb. sack of live crawfish from a reputable crawfish vendor on the same day that you plan to boil. When you get home, put the sack of crawfish in an ice chest with the lid propped open. You can add ice to the cooler if it will be more than a few hours until you plan to start boiling. Do not shut the ice chest completely.

When you’re ready to start boiling, first dump any ice from the ice chest, then open the sack and dump the crawfish into the cooler. Open the drain of the ice chest. Get a hose and run water over the crawfish until the water coming out of the drain is clear.

Place an 60qt. pot on the burner (see Recommended Products below).

Fill the pot halfway with hose water.

Turn on the propane and light the jet burner.

Next, pour the bag of red potatoes and Louisiana Fish Fry seasoning (see Recommended Products below) into the boil.

Then squeeze the juice of the 10 halved lemons into the pot. Once they’ve been squeezed, place the lemons halves into the pot as well.

Place the trimmed garlic heads and halved onions into the pot.

Bring the water to a boil.

Once the water has been boiling for 10 minutes, pour the sack of crawfish into the pot.

Stir all of the ingredients in the pot.

Cover the pot with a lid and bring back to a low boil.

Once mildly boiling, shut off the propane and burner.

Add the frozen corn to the pot (this will bring the temperature down).

Also add the mushrooms, then stir the pot.

Next, add the sausage. Stir.

Now we will let the crawfish soak for 20 minutes until they begin to sink.

After 20 minutes, start tasting a crawfish or two to see if it is at your desired spice level. Try a few crawfish every 5-10 minutes. The longer the crawfish soak, the spicier (more flavorful) they will become.

Once you are happy with the taste, strain all water from the pot.

Place some newspaper or plastic garbage bags over an outdoor table, then pour the crawfish on top. ENJOY!