Use this recipe as a guide and modify it to your own tastes — more vegetables or less, spicier or not. And remember, when live crawfish in the shell are not in season, you can always substitute shrimp. Crawfish boils are wonderful messy affairs and the festive event of having and eating crawfish is thirsty work, so make sure to have lots of beer on hand.

Packets or bags of crab or crawfish boil seasoning can be found in the dried spices or seafood section of many grocery stores (it is a spice blend of salt, cayenne pepper, garlic powder, onion powder, lemon juice, and additional spices). If you can’t find a seasoning specifically for Crawfish substitute Old Bay or your favorite Seafood Boil seasoning.

• 1 gallon water
• 2 3-ounce packages crawfish or crab boil seasoning (or 6 ounces Old Bay)
• 1/4 cup salt
• 1/4 cup hot sauce
• 2 tablespoons cayenne pepper
• 1 1/2 pounds small red potatoes
• 3 andouille sausage, sliced
• 6 small yellow onions, peeled
• 6 fresh ears of corn, halved
• 3 stalks celery, coarsely chopped
• 1 head garlic, halved
• 3 large lemons, halved
• 6 pounds live crawfish, rinsed

In very large pot over high heat bring the water, crab boil, salt, hot sauce, and cayenne pepper to a boil. Add the potatoes, sausage, onions, corn, celery, and garlic to the pot.

Reduce the heat to a simmer. Cover and cook for 10 minutes. Squeeze the lemons into the pot and add the lemon rinds to the pot. Add the crawfish and stir to combine.

Cover and return mixture to the boil. Cook until the crawfish shells turn bright red, about 8 minutes. Serve immediately with plenty of melted butter, beer and paper towels.

Serves 4 (maybe!)