Boiled Crawfish Recipe | Rouses Market

Ingredients

• 1 sack (about 35-40 pounds) live Louisiana crawfish
• 1 4.5-pound bag Rouses Down the Bayou Seafood Boil
• 1 8-ounce bottle Zatarain’s Concentrated Shrimp and Crab Boil
• 3 ounces Cayenne pepper
• 1 32-ounce bottle Rouses hot sauce, divided use
• 3 ounces garlic powder
• 1 bag small red potatoes (about 3 pounds)
• 3 pounds yellow onions, halved
• 6 lemons, halved
• 4 heads garlic, halved
• 2 heads celery, cut into large pieces
• 8 frozen mini ears corn on the cob
• 1 package (about 10 ounces) whole white button mushrooms
• 1 ½ pounds Rouses smoked sausage, cut in chunks
• 2 large bags ice
• 80-quart boiling pot