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Ingredients:

• 5 lbs MountainKing® Butter Red Potatoes, whole, washed
• 40 lbs live crawfish
• 6 heads garlic, peeled and crushed
• 6 lemons, cut in half
• 8 ears of corn
• 3 lbs onion
• 4 oranges, cut into thick rounds
• 2 1/4 cups Creole Seasoning
• 2 sticks butter

Directions: (crawfish should be cooked outside using a propane burner)

1. Soak crawfish in large container of lightly salted water (apprx 1/2 box salt in a 60 quart icechest).
2. Fill 4 gallons of fresh unsalted water into a large stockpot. Add oranges, lemons, garlic, butter and 2 cups of Creole seasoning. Bring water to a boil, cook spices for 10 minutes.
3. Add potatoes, corn, onions, garlic and let pot boil for 5 minutes.
4. Drain the crawfish and add them to the stockpot in batches, cook the crawfish until done, about 10 minutes. Remove crawfish with a strainer into a large beverage cooler or icechest to keep them warm.
5. When everything is cooked, remove the pot from the heat and drain liquid from the pot to reveal the cooked veggies.
6. Heap the crawfish and vegetables onto large serving platters and sprinkle with 1/4 cup of Creole seasoning.