1 sack (about 35-40 pounds) live Louisiana crawfish
1 4.5-pound bag Rouses Down the Bayou Seafood Boil
1 8-ounce bottle Zatarain’s Concentrated Shrimp and Crab Boil
3 ounces Cayenne pepper
1 32-ounce bottle Rouses hot sauce, divided use
3 ounces garlic powder
1 bag small red potatoes (about 3 pounds)
3 pounds yellow onions, halved
6 lemons, halved
4 heads garlic, halved
2 heads celery, cut into large pieces
8 frozen mini ears corn on the cob
1 package (about 10 ounces) whole white button mushrooms
1 ½ pounds Rouses smoked sausage, cut in chunks
2 large bags ice
80-quart boiling pot
Open the sack of crawfish and pour them into a large tub. Add enough water to cover the crawfish and allow them to move around a bit. With a gloved hand, pick through the crawfish and remove dead crawfish, baits, sticks, grass and any other foreign objects.
Wearing gloves, transfer the crawfish into transfer the crawfish into slotted basket by hand. Dump the water from the galvanized tub, refill with crawfish and add fresh water to cover. Repeat the earlier check for debris.
Keep crawfish in a shaded area while preparing for the boil.
Place the basket in pot and fill half way with water. Add all of the seasonings and spices except for half bottle of the hot sauce. Place the lid on the pot and set propane burner on high. Bring water boil. When the pot begins to steam, set a timer for 12 minutes.
After 12 minutes, remove lid. Add the crawfish, vegetables and sausage. Replace lid. When the pot begins to steam again, cook another 5 to 7 minutes.
Shut off the propane flame and remove the lid.
Add the rest of hot sauce and stir with a cooking paddle to release heat from the pot. Add ice, too, to help the crawfish absorb the seasoning and to stop the crawfish from continuing to cook.
While the crawfish are soaking, sample a few to see if more seasoning is needed. Soak for 10 minutes, pull the basket out of the water, let drain and toss onto newspaper.