Ingredients: 1 sack live crawfish 80 quart boiling pot 7 1 lb bags pro boil 1 Small tin of Old Bay lemon pepper 1 Small tin of Old Bay Garlic herb 1 Chupacabra Cajun Rub 6 Lemons, halved with Juice squeezed in 4 Onions, halved 1 Head of garlic Button Mushrooms 1 Shiner Bock
1. Bring pot to a boil, add the bags of pro boil, both cans of old bay, 1/2 cup Chupacabra Cajun rub, 6 large lemons (halved with juice squeezed in), 4 halved onions, 1 head of garlic, tin of bay leaves, 1 Shiner Bock, 1 stick of butter.
2. Let boil at least 30 minutes, stirring occasionally to incorporate all the flavors.
3. When liquid ready, add red potatoes and cook about 10 minutes, then add mushrooms 2 minutes before you drop your crawfish
4. Add crawfish and corn – Boil until crawfish floating and tails curl – about 10 minutes. Lower heat and soak 15 minutes before taking everything – potatoes/corn/mushroom/crawfish out
5. Add everything to ice chest and add another stick of butter and sprinkle with seasoning. Shake and serve