Fill your 80-quart boiling pot 3/4 of the way full with water and bring it to a rolling boil. If you’re using a smaller pot, you can divide the ingredients accordingly or boil in batches.

Add the Zatarain’s seasoning bag, concentrated shrimp and crab boil, Cajun seasoning, cayenne, lemon halves, and cut sausage to the pot.

Toss in the potatoes and let them boil for about 5 minutes, or until a knife easily pierces through them.

Add the crawfish and corn to the pot and cook until the crawfish turn a vibrant red, approximately 5 minutes.

Once everything is cooked to perfection, remove the crawfish and vegetables, draining them over a pot.

Transfer the crawfish and veggies to a newspaper-lined surface and sprinkle with extra Cajun seasoning and salt if desired. If you don’t want to go as casual as newspaper lined tables. I often serve mine in galvanized serving trays, and use table linens. I just throw the linens in the wash immediately after.