10 pounds LIVE crawfish
2 large onions
1 bunch celery
4 ears sweet corn
4 medium sized red potatoes
1/4 cup salt
1/8 cup black pepper
4 to 6 whole bay leaves
1/8 cup Cheyenne pepper
water or broth
Tabasco sauce to taste
Place onions, potatoes, celery, corn, salt, black pepper, Cheyenne pepper and bay leaves in large pot, 20 quart recommended; and fill to 3/4 full with water or broth. Bring pot to a full rolling boil. While pot is coming to a boil, repeatedly soak crawfish alternately with salted water and plain water for about five minutes each until water is clean when drained. When pot is at a full rolling boil, add crawfish and cover until the pot returns to a full rolling boil. Continue Cooking for 5 to 7 minutes until crawfish are done. Be careful not to overcook these. Drain pot and pour cooked contents onto a platter. Add Tabasco sauce according to taste.
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