2/3 c Salt
1 tb Peppercorns
2 pk Dry crab boil
1 c Liquid crab boil
1 tb Hot sauce
1 tb Creole seasoning
8 New potatoes
4 Corn ears
2 Lemons
4 Onions
2 Garlic heads
4 Celery stalks; halved crosswise
5 lb Crawfish
Melted butter; for serving

In a large stockpot with a removable basket and tight-fitting lid bring 3 gallons water to a boil and add salt, peppercorns, crab boil, hot sauce and seasoning. Cover pot and bring back to a boil. Add remaining ingredients except crawfish, cover and cook 5 minutes. Add crawfish, stir well and cover. Turn off heat and let sit for 15 to 20 minutes. Ladle crawfish and vegetables onto a large platter or deep bowls and serve with melted butter. This recipe yields 4 servings.