Title: Crawfish boil
      Yield: 4 Servings
 
      3 ga Water
    2/3 c  Salt
      1 tb Black peppercorns
      2 pk Dry crab boil
      1 c  Liquid crab boil
      1 tb Crystal or your favorite hot
           Sauce
      1 tb Essence
      2    Bay leaves
           Crawfish, vegetables, and
           Sausage:
     12 lb Live crawfish
      8    New potatoes
      2    Ears of corn, cut into
           Thirds
      2    Artichokes
      1    Foot of andouille sausage,
           Cut into 8 equal links
      3    Lemons, cut in half
      2 md Size yellow onions, peeled
           And quartered
    1/2 lb Raw peanuts
      3    Whole garlic cloves, spilt
           In half
      1 c  Melted butter
           Couple bottles of Abita Beer
           Or your favorite beer
 
  For the stock: In a large stock pot with a basket insert on high
  heat, add the water, salt and peppercorns. Add the rest of the
  seasonings, cover and bring up to a boil. When the stock is at a
  boil, add the potatoes, corn, and artichokes. Cover and bring back to
  a boil, about 5 minutes. Add the remaining ingredients, except for
  the crawfish. Cover the pot and bring back up to a boil, about 5
  minutes. Taste the stock for seasoning and adjust if needed. Add the
  crawfish, cover and turn off the flame. Allow the mixture to steep
  for 5 to 30 minutes. To assemble, place brown paper bags on the
  counter, lift the basket out of the stock and drain. Dump the boil
  directly on the counter. Serve with plenty of melted butter, beer,
  and paper towels.