• Purge crawfish by filling the cooler with enough water to cover the crawfish. Stir to loosen debris. Let set for 10-15 min. Drain. Repeat until water is clean.
  1 hour before cooking time, use approx 1.5 cups table salt per sak of crawfish to complete the purge.
• Fill crawfish pot 1/3 full water. Add Crawfish seasoning according to package directions (approx 1 cup per gallon of water, can be adjusted to taste). Place lid on pot. Bring to a boil.
• Place onions, potatoes and garlic in strainer. Lower into boiling water. Cook about 12 minutes. Check potatoes for doneness by stabbing with fork.  When the potatoes are almost done, add the corn and mushrooms. Cook about 8 more minutes. Be careful not to over cook potatoes as they will continue to cook in the ice chest. When done, lower the flame on the burner and remove strainer. Place the vegetables in a small clean ice chest.
• Replace strainer to pot. Add lemons and add more seasoning.
• Fill strainer approx 3/4 full of crawfish. Place in pot. Place lid on pot. Return to boil.
• Watch for steam to come out from under lid. When you see this, cook for 5 more minutes.
• Remove pot from heat, turn off burner. Let sit for 12 minutes with the lid on.
• Taste a few to check for doneness and seasoning. Add more seasoning if needed.
• When done, lift strainer and pour crawfish out onto a table covered with newspaper.
• Make a well in the center of the pile of crawfish. Dump vegetable into the well.

Tips:

• To hold hot crawfish for a short time (1-2 hours), you can use a Styrofoam ice chest. Most plastic chests will melt or warp.
• Use leftover spice to experiment. You can always add more to the ice chest. Sprinkle it on, stir it up and let it steam in chest for 10 minutes. Then test again.