• Bring water to a boil.
  
• Add 1 four and one-half pound bag of Louisiana Crawfish, Crab and Shrimp Boil.
  
• Add 1/2 box of salt per 50 pounds of crawfish.
  
• Add three pounds of onions.
  
• Add two pods of garlic.
  
• Add six halved lemons.
  
• Add crawfish and return water to a rolling boil.
  
• Boil for five minutes.
  
• Remove from fire and let seafood stand in liquid for about thirty minutes.
  
• Remove seafood from liquid and serve while hot.
  Optional: Add ears of corn and potatoes to boiling water.