lets put them out there boys... Our specialty as Louisiana brothers, what we are known for. The Crawfish Recipe. Lets make the rules simple boil standard Pot about a half a sack per burn. Here is mine Lemons Oranges (Seems odd yes, but it gives them a little touch of citrus) Garlic Onions 1 stick of butter 1 Artichoke per burn (Trust me its great if you like Artichoke) 4 Bottles of premium hotsauce (Tabasco is preferred), also find Louisian Does nicely. Salt Crack Black Pepper Pepper New Potatoes Corn Andouille Sausage Mushrooms Cayanne to taste (Here is Texas you have to tone them down I discovered) Boil of your choosing (I use the industrial grade Zatarans, its comes in a huge gallon container I get it at Hi Nabor on Jones Creek) Unless you have your own boil you make if you do please share. Toss All Ingredients in except Mushrooms and Corn Bring to a Boil - Toss in doomed Crawfish - Before dropping them in realize they are saying to you "See you in hell !" Bring back to a boil and Roll for 10 (For you yankees that means rolling boil) Turn off burn, toss in Corn and Mushrooms (And Shrimp if you have it) to drop the temp quickly so the meat will shrink making them easier to pop. Also add some more Cayenne and spice so it can soak in. Soak for 15 (Soak longer for more spice) Throw everything on the table you will have Crawfish, Shrimp, Sausage, New Potatoes that are spicy as hell, Corn (Ditto), A big artichoke people can eat seathing with flavor, onions to chomp on, and some very spicy mushrooms. This seems to be a pretty good method for me since I usually have to do about 6-8 burns in a sitting. Its easy its pretty solid and it taste great. However I do have a method my old man taught me where you steam them by putting in a brick at the bottom of the pot and have a similar recipe but you dont put the bugs in the water, so only 1/3 full pot. Put the basket on top of the brick and let the boiling water steam them. I found this is a really nice way as well if you are doing them in smaller batches, and believe it or not makes them very spicy. Thats mine.