Patout's Boiled Crawfish

Instructions

1. 1

   Wash the crawfish well and pick out any fish bones or other debris.

2. 2

   Fill a great big [40-quart] Stockpot a quarter full of water. Add the salt and peppers and bring to boil.

3. 3

   Add the whole onions, the corn, and the new potatoes [it will be easy to remove them later if you put them in a cloth sack]. Return to boil, cover, lower heat to medium, and let cook for 8 minutes.

4. 4

   Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more.

5. 5

   Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point!

6. 6

   Remove the onions, corn, and potatoes to a bowl and drain the crawfish.

7. 7

   Place the crawfish in a large insulated container [an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free].

8. 8

   Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat.

9. 9

   Cover and let sit for 7 minutes.

10. 10

    Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper.