Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 30       pounds        live crawfish 
 15       ounces        cayenne pepper, plus 5 ounces additional Lagniappe 
  2       ounces        Tabasco sauce 
 20       cloves        garlic, cut cloves in half, do not peel or crush ng
  3       dozen         lemons, sliced in half 
  1       cup           olive oil 
 20                     bay leaves 
  4       ounces        Louisiana hot sauce 
 52       ounces        salt (approximately 2 pounds) 
 10       bags          Zatarain's crab boil

Preparation:

"Place all ingredients but the crawfish in the biggest pot that you can get your hands on and bring to a good boil for about 15 minutes. As all comes to a boil, put you face over the steam and take 10 deep breaths, as the boiling cayenne, garlic and lemon mist is good for your soul - being careful to breathe only throughyou nose. "In the meantime, the crawfish should have been soaking in cold fresh water, with a couple of boxes of salt emptied into it as to allow "mud bugs" to be spitting out the mud. "Put crawfish in boiling water. After water comes to boil again, add 10 ears freshly peeled corn of the cob and 20 small potatoes. Allow 8-10 minutes cooking time. Remove and add a bag or two of ice to cool the crawfish water, and allow the crawfish to soak in the pot for another 10 minutes after turning off the boiling water. Strain and serve the crawfish hot with the garlic cloves, potatoes and corn." (Alternate method: Remove the hot crawfish from the boiling pot and layer in ice chests with sprinkled Tony Chachere's seasoning.) Some people also like throwing anything from andouille sausages to whole heads of garlic to hot dogs into the boil ... be creative, but not foolish! For a great seafood dipping sauce, take some ketchup, add horseradish and Tabasco to taste, and finish with a squeeze of fresh lemon juice (never use that swill out of the bottle). Mix and di