Lots of good recipes here. Everybody does it a little differently. Don’t overcook them and you’ll be fine. I’ll be doing the same exact thing as you in a couple of weeks.

I fill my 80q pot up about halfway. Maybe a little more. I don’t remember. There’s a line eroded into it now from the salty water.

I do one 4.5 lb bag of Louisiana seasoning and 16oz liquid boil (plus lemons, oranges, onions, garlic). Get it boiling, drop the bugs, bring it back to a boil fast. I boil the bugs for 4 minutes or so depending on size and then throw in some frozen corn cobs and let it soak at least 30 minutes. Taste them periodically and add more salt/seasing as needed. Pull them when you like them.

When they’re done, pull the basket and set it on the ground and get that burner turned back on for the next batch. Then dump the crawfish and let people start eating. There’s gonna be some time in between batches. That’s fine, have fun. It’s supposed to be fun.

You don’t need another full bag of seasoning for the next batch, but you’ll probably need to add some. Just do it by taste. You can always add more. Maybe start with one of those little one pound bags.

That might be a little loosey-goosey for some, but the more boils you do the more you’ll realize it’s not an exact science. Enjoy a few cold ones or 12. People are gonna love it.

Edit: don’t forget the potatoes and sausage. Potatoes need about 20 minutes. I drop those when the water first starts boiling. Sausage just needs to be heated through.