Categories: Fish/sea 
      Yield: 10 servings 
  
      4    Boxes salt (no size mentione             Garlic 
      6    Pouches crab boil                  24    Small potatoes 
      9    Lemons                                   Smoked sausage 
      8 oz Cayenne pepper                           Corn 
      5 lb Small white onions                 50 lb Live crawfish 
  
  Bring seasonings to boil for 10 minutes.  Add potatoes, corn, and smoked 
  sausage.  Boil for another 10 minutes. Add crawfish. Bring back to boil. 
  Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and 
  eat. 
      While water is coming to a boil, cull and clean crawfish. Rinse well 
  with garden hose and remove any dead ones. 
      Always wear gloves when you fool with crawfish, but remember, they can 
  still pinch you through gloves. Justin Wilson writes, "Not everybody likes 
  the fat, but I do, and I love to dig my finger into the head and scoop it 
  out.  During crawfish season, my finger stays yellow from one end to the 
  other." From Justin Wilson's "Outdoor Cooking With Inside Help."