CRAWFISH BOIL

1 (64-ounce) jar powdered crab, shrimp and crawfish boil
1/2 cup rock salt
4 ounces liquid crab boil
6 garlic cloves
5 pounds small red new potatoes
3 pounds sausage, cut into 3- to 4-inch lengths
4 (3 ounce) bags crab boil
6 lemons, cut into halves
1 bunch celery, ribs cut into halves
8 onions
1 (38- to 47- pound) bag live crawfish
8 to 12 ears of frozen corn
2 pounds whole mushrooms


Method

Fill a 20-gallon stockpot one-third full of water. Heat the water. Add the powdered crab, shrimp and crawfish boil, rock salt and liquid crab boil and bring to a boil.

Cut a slit in each garlic clove. Add to the stockpot with the potatoes and sausage. Add the bags of crab boil, lemons, celery and onions and bring to a rolling boil. Add the crawfish. Cover and bring to a rolling boil. Boil for 20 minutes. Turn off the heat. Add the corn and mushrooms, submerging them among the crawfish. Let stand, uncovered, for 20 minutes.

Makes 8 to 10 servings