Louisiana Crawfish Boil Recipe

When you receive the crawfish, rinse the sack of live crawfish to remove debris and store on ice until ready to cook.
Right before cooking, purge the crawfish. Place half of the crawfish in an ice chest or cooler and cover with water and ice. Add 13 ounces of salt, stir. Drain after 10 minutes and repeat the process one more time.
Place your stainless-steel boiling pot on propane stand. Fill with water and heat over high heat to a rolling boil.
Add 1 pound of seafood boil powder to boiling water, the stick of butter, two cut lemons and one cut onion. Allow to return to a boil.
Start your first batch by adding about 15 pounds of crawfish to the boil basket and lowering the basket into to the spicy water. Return to a boil, cover, and allow to boil for about 20 minutes.
Turn the heat source off and allow to sit for 20 minutes.
Drain the crawfish by removing the boiler basket. Placed drained crawfish in clean cooler and sprinkle roughly 1/4 cup of Cajun seasoning over the top of them. Close the cooler lid to steam, with lid on, for another 20 minutes.
Repeat this process of step 2 through 7 until all crawfish are cooked and in the steamer.
To make the sides, add potatoes to remaining water, allow to boil for about 15 minutes.
Add corn until heated through (2-4 minutes for fresh corn, 6-8 minutes for frozen corn).
Drain veggies and serve with crawfish.