Ingredients: 3 gallons water 1/4 cup salt 2 bags crab boil 3 tablespoons hot sauce 2 lemons, quartered 2 ribs celery 6 cloves garlic, peeled 1 bunch fresh thyme 2 pounds smoked sausage cut into 3 inch links 12 small red potatoes 4 whole onions, skin intact 4 ears fresh corn, shucked 20 pounds live crawfish, rinsed in cold water Directions: 1. Bring water to a boil in a large boiling pot with basket. Add salt, crab boil, thyme, hot sauce, lemons, celery and garlic. Cover pot and simmer for 5 minutes. 2. Add smoked sausage and potatoes, cover pot and simmer for additional 5 minutes. Add onions and corn, simmer for additional 5 minutes. 3. Add crawfish, cover pot, bring back to a boil and simmer for 5-7 minutes. Turn off burner and allow to steep for 10 minutes. Carefully remove from basket, pouring onto table that has been lined with newspapers. Serves 4 Recipe compliments of Chef Patrick Mould.