Boiled Crawfish By Cajun Dude

2 sacks of crawfish (roughly 60 lbs)--avg. 5-10 lbs per person
1 large jar of Louisiana Fish Fry (Crab Boil Powder) (4.5 lbs - powder)
1 large bottle of Zatarains liquid crab boil (16 oz)
1 bag of Zatarains crab boil seasoning (pouch)
2 large bags of lemons (about 20 lemons)
3 whole bay leaves
1 container of fresh garlic cloves-peeled)
3 whole japalenos
6 yellow onions
1 bag of small red potatoes
1 small container of fresh whole mushrooms
1 link of smoked sausage
1-2 bags frozen sweet corn
2 boxes salt (for purging)
2-3 sticks of real butter (no margarine)
Things you'll need:

burner
butane jug (full)
crawfish pot
large oven mits (to raise basket out each time)
2 large ice chests (about 50 quarts each --one for purging & one for 
putting cooked crawfish)
2-3 bags ice (to stop cooking and to soak crawfish )
LOTS OF BEVERAGES (PRFERABLY BEER!)
Procedure:

After buying crawfish, you will need to purge them (purging procedure
place sack of crawfish (keep in sack) inside ice chest
completely submerge sack in fresh water
let stand for about 10 minutes
empty dirty water
put sack back in ice chest
again, completely submerge sack in fresh water
now, sprinkle slt all over submerged sack (approx 1/2 box of salt)
let sit for about 10-15 minutes
now, empty dirty salted water
one more time>>submerge in fresh water
empty dirty water (water shouldn't be as dirty now)
2. Fill crawfish pot about 1/2 full of fresh water

3. Place all seasonings in pot:

squeeze all lemons & juice into pot
add>onions, bay leaves, japalenos, zatarains powder, liquid, bag 
(yes, put it all in!)
4. Fire up the burner and let water come to a "rolling boil"

5. Drink another "beverage"

6. Once water is boiling, you are ready to put all veggies in (potatoes, 
corn, mushrooms, and anything else you want --be creative!)

7. Basically, let this boil until your potatoes are "fork tender" then remove 
all veggies

8. Recommendation--put all veggies in a separate small ice chest 
(this is so they don't get mixed in with all the crawfish & they're 
easily accessible)

9. Drink another "beverage"

10. Now, it's time to start boiling the crawfish.

11. Get a knife...cut the 1st sack open at top and (once your water 
is back to a "rolling boil")pour half of the sack of crawfish into the 
boiling water) - put lid on and get another "beverage"

12. Ok...this is knind of where you need to FOCUS: *monitor the 
water very closely *Immediately, once water comes back to a boil, 
start a timer for 7 minutes. * After 7 minutes elapses, completely 
stop the fire on the burner (completely shut it off)

13. Take 1/2 of the bag of ice and dump it on top of the crawfish 
(yes, inside the pot)

14. Get another beverage, engage in "small talk" and let iced crawfish 
sit for about 5-10 minutes...(keep in mind>>the longer they soak, 
the spicier they get!)

15. Now, after you think they are spicy enough (I let them sit for 
about 7 minutes), get your oven mits, lift the basket and put 
crawfish into available empty ice chest...get another beverage 
and get ready for the next "batch" of crawdads)

16. Get the burner going again and go back to step 11...
(repeat process until all crawfish are boiled)

Excellent Dipping Sauces:

Ketchup, mayonaise, and tabasco sauce
vinegar, salt, and pepper
plain ole' cocktail sauce
My special sauce..ketchup, mayonaise, tabasco sauce, 
crab boil powder, and lemon juice