(Charlie)
Potatoes    Corn
Onions    Lemons
2 boxes salt   1 7.25-oz. jar cayenne pepper
1 40-lb. sack of live crawfish
1 73-oz. jar (4 ½ lbs.) Zatarain’s crawfish, shrimp, & crab boil (dry, not liquid)

Fill 20 gallon cooker 2/3’s with water.  Add 1 ½ boxes salt, 2/3 jar cayenne pepper, 2/3 jar Zatarain’s crab boil, 2 halved onions, and 2 halved lemons.  Bring to rolling boil.  Add ¾’s sack crawfish.  Cook until crawfish begins to boil.  (Pot will boil over.)  Turn off fire and add cold water to top of cooker.  Let stand for 10 minutes.  Remove crawfish.

To same water, add leftover spices.  (Scoop about 1 gallon of water out first.)  Bring to boil.  Add corn and potatoes.  Bring to boil and cook for 5 to 10 minutes.  Add remaining crawfish.  Bring to boil.  Turn off fire, add cold water to top of cooker, and let sit for 10 minutes.