Title: Stove-top crawfish boil
 Categories: E.
      Yield: 4 Servings
 
      2    Bags crab boil (such as Old
           Bay seasoning)
      1 tb Liquid crab boil (available
           From specialty food stores)
      3    Lemons, halved
      1 lb Small red bliss potatoes
      4    Garlic bulbs, halved
           Horizontally
      2    Onions, quartered
      3 lb Live crawfish (seasonally
           Available in some places --
           There is no
           Substitute)
     12 oz Link Andouille sausage, cut
           Into 2-inch pieces
      2    Ears corn, cut into 2-inch
           Pieces
    1/2 lb Button mushrooms
           Salt and cayenne
 
  In a very large pot heat 3 gallons of water until nearly boiling. Add
  dry and liquid crab boil, squeeze in lemons, then throw in potatoes,
  garlic and onions. Boil 10 minutes. Add everything else. Cover and
  boil 5 minutes. Turn off heat. Uncover, sprinkle in 1/4 cup salt and
  1 tablespoon cayenne, stir it up, cover again and let sit for 10
  minutes. Drain off liquid. Line table with newspaper and dig in.
  
  Yield: 4 servings