In a large crawfish boiling pot, start with 8 gallons of fresh water and add all of the main ingredients, bringing it to a simmer. Then, add more spices to the boiling water.
Add all of the squeezed lemon juice and fresh citrus on top of the crawfish. You can throw the lemon halves right into the brew as a lot of their flavor is in the rind.
Turn on the cooker and heat at high heat until a rolling boil. Add the crawfish in at about 10-20 lbs. at a time, along with the veggies you’ve chosen for each batch.
When it reaches a full boil, cook for 5 minutes at a hard boil, then turn down the heat, place the lid on, and simmer for 15 minutes. Strain the boiled crawfish by lifting them up on the simmer basket and pulling them up gently.
When it reaches a full boil, cook for 5 minutes at a hard boil, then turn down the heat, place the lid on, and simmer for 15 minutes. Strain the boiled crawfish by lifting them up on the simmer basket and pulling them up gently.
After this batch is served, simply repeat the process until all the crawfish are cooked. As the boil concentrates it will get a little spicier every time.