Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes. Open the bag and pour the live crawfish into 1 of the coolers.

1 sack crawfish (40 to 45 pounds) 1 gallon chilled After Boil Ingredients, recipe follows. After Boil Ingredients: 1 gallon water. 4 whole heads garlic. 2 large onions. 1/2 stalk celery.

2 pounds crawfish tails. 1 tablespoon Cajun seasoning. 2 cups raw spinach. 1 1/2 cups shredded white cheddar. 1 cup black beans. 1 cup sweet corn. 1 package spring roll wrappers.

In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual …

Add the tomato and crawfish mixture to the mayo mixture. Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes.

In a heavy weight 4-quart saucepot, melt butter over medium heat. Add diced peppers, stir and cook 5 minutes. Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes.

Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust …