Fill a large heavy-duty pot half full with fresh water, place on outdoor propane cooker, on high. Place a lid on the large heavy-duty pot and bring water to a boil.

While you are waiting for the water to come to a boil, rinse the crawfish with fresh cool tap water until the water that is draining off is clear.

Add about 1 pound of Seafood Boil to water or amount instructed on package, per pound of crawfish. Let the boiling water dissolve the crawfish boil seasoning for a minute or so.

Drop in bay leaves, onions, potatoes, and fresh garlic. Let the vegetables cook, watching the potatoes. Check them by piercing the potatoes with a sharp knife. Do not overcook potatoes.

When the potatoes are almost done, add the corn and andouille sausage. After they have cooked, remove the basket. Reserve the vegetables and sausage in a large container till ready.

Turn the heat up on the burner. Add a little more spice to the water. Save about 1 cup of the crawfish boil spice for later.

Halve the Ponderosa lemons and squeeze the fresh juice into the seasoned water. Then add the lemons to the Cajun seasoned water. Let the seasoned water just come to a boil, then place the live crawfish into the basket and place the basket in the heavy-duty pot. Cover with a tight-fitting lid on the crawfish pot.

When the water fully becomes a boil, let it boil for about 2-3 minutes then turn off the heat beneath the crawfish pot. Let the crawfish soak for about 3 minutes and then remove the crawfish from the water

Rapidly cool the crawfish by placing a very large bag of ice over them. Then let the crawfish soak. Most of the crawfish may sink to the bottom of the crawfish pot.

Remove the Crawfish from the pot and pour in an ice chest; sprinkle with the remaining crab boil seasoning over the crawfish and mix well and let stand for about 5 minutes. 

 Dump on newspaper, brown paper sacks that have been laid out on a table or place in large metal buckets or containers; it’s your crawfish boil after all.