• 12 quarts water 3 gallons

CRAWFISH BOIL SEASONINGS

• 1.5 cups salt
• 1/4 cup cayenne pepper
• 1/4 cup mustard seeds or use 4 tablespoons ground mustard
• 3 tablespoons ground coriander or 4 tablespoons whole coriander seeds, ground
• 3 tablespoons ground allspice or 6 tablespoons whole allspice, ground
• 3 tablespoons ground dill or 6 tablespoons whole dill seeds, ground
• 2 tablespoons garlic powder You can omit if using whole garlic in your boil
• 2 tablespoons paprika
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 2 tablespoons black pepper or 1 tablespoon whole black peppercorns, ground
• 1 tablespoon ground cloves or 1.5 tablespoons whole cloves, ground
• 12 bay leaves crumbled

FOR THE CRAWFISH BOIL

• 2 large onions peeled and quartered
• 2 lemons halved
• 2 pounds small red potatoes halved or quartered
• 3 medium heads garlic cut in half lengthwise
• ½ stick butter 5 tablespoons
• 1-2 bottles Crystal hot sauce 5 ounces, or use your favorite Louisiana-style hot sauce
• 10 pounds live crawfish thoroughly cleaned (or use frozen, thawed)
• 6 ears corn shucked and cut in half
• 1 pound andouille sausage sliced