1/2 box salt
3-4 oz. cayenne pepper
3-4 oz. garlic powder
6 ears corn
8-10 onions
1/2 dozen lemons plus a few oz. lemon juice
6-8 potatoes per pot (20-25 lb.)
(more potatoes, more spice)

Bring water to a boil with spices and potatoes. At a roaring boil, add crawfish and onions; at second boil, cook 6-10 minutes (check for peelability). As soon as they are easy to peel, turn off heat, add corn and soak 10 minutes or so until spicy enough.