INGREDIENTS:

1. 12 LBS SHRIMP
2. 1(1POUND) BOXES/BAGS OF CRAWFISH BOIL SEASONING(SEE ATTAT)
3. 6 TO 8 YELLOW LEMONS(CUT THEM IN HALVES)
4. 2 ONIONS,PEELED
5. SMOKED SAUSGAE,CUT UP INTO 3 PIECES(BLUEBONNET)
6. SMALL RED POTATOES,UNPEELED
7. 15 TO 20 CORN ON THE COB, BROKEN INTO HALVES
8. 1 CONTAINER OF SALT(HALF OF THE CONTAINER)
9. 1 TSP OF BLACK PEPPER
10. 1 BOTTLE OF THE LOUISIANA CRAWFISH BOIL OIL(SEE ATTAT)
11. 2 LARGE CONTAINERS OF BUTTER
12. 2 TONYS CHACHERE'S CREOLE SEASONINGS CONTAINERS

FIRST YOU PUT YOUR WATER TO BOIL,FILLING UP THE POT HALF WAYS. WHEN THE WATER HA
S CAME TO A BOIL POUR THE CRAWFISH SEASONING POWDER INTO POT.(LESS THAN HALF OF
THE BAG)POUR SEASONING AS DESIRED TO MEET YOUR TASTE BUDS. THEN YOU WILL POUR TH
E LOUISIANA BROIL OIL INTO POT (LESS THAN HALF). YOU WILL THEN PUT IN YOUR SALT
INTO THE MIX ALONG WITH THE BLACK PEPPER.( SALT=HALF OF THE CONTAINER/BLACK PEPP
ER= 1 TSP) YOU PUT IN YOUR 2 PEELED ONIONS AND HALVES OF THE LEMONS IN THE POT.
YOU LET ALL THE INGREDIENTS SIT FOR ABOUT 7-10 MINS SO THE WATER CAN CATCH FLAVO
R. THEN COMES YOUR CORN COBS.(DO HALF PORTIONS..NOT ALL AT ONCE). YOU THEN PUT I
N A GOOD AMOUNT OF PINK POTATOES LET THEM SIT FOR ABOUT 10MINS AND CHECKED THEM
. COMPLETE ALL YOUR POTATOES BEFORE PUTTING IN YOUR SHRIMP AND SAUSAGE. ONCE AL
L CORN AND POTATOE HAS COOKED START PUTTING IN YOUR SAUSAGE(LARGE PORTIONS)COOK
TIME 7MINS. AT THE VERY END PUT IN YOUR SHRIMP ,TAKES THEM ABOUT 5-7 MINS TO COO
K. SPRINKLE SOME OF THE TONY'S CREOLE SEASONING OVER SERVINGS AS DESIRED.