Louisiana Boiled Crawfish with fixings in 3.5 minutes

I am going to show you how we boil crawfish in southeast Louisiana including all the fixings (sides) your heart could desire. Let me know if you cook your crawfish differently or the same.

My Boiled Crawfish Recipe:
Ingredients:
1 sack of crawfish (32-35 lbs)
4.5 lb bucket of Cajun Land crab boil Seasoning
8 oz liquid crab boil
bag of onions
bag of lemons
bag of garlic (8-10 heads)
1 bunch of celery
1 small box of mushrooms
4 oranges
bag of small potatoes
2 lb of smoked sausage
1 pack of frozen corn (9-12 pieces)
Steps:
Cut onions, lemons, garlic, and oranges in half
2. Cut sausage and celery into 2″ pieces, leave everything else whole
3. Wash crawfish thoroughly to remove mud and dirt.
4. Fill pot 1/3 to 1/2 full and light fire, turn burner on full blast
5. When water is luke warm, add dry seasoning and liquid crab boil and stir to dissolve seasoning.
6. Once dissolved add onions, celery, garlic, potatoes, and squeeze all lemons into the boil water.
7. Bring water up to rolling boil and add crawfish, sausage, and mushrooms
8. Once the water comes back to a rolling boil cut off the propane tank. (usually 15-20 min), squeeze the oranges and stir. Also, add the corn here
9. Add frozen 2-liter, water bottles or ice to the boil to cool the internal temperature to stop the cooking.
10. Let crawfish soak for 25 min and begin tasting. (the longer they soak, the spicier they will be)
11. Pull out the crawfish, pour them on a table and Enjoy.

Enjoy

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