----For veggies and sausage----
4 Ears Corn -- shucked, halved
2 Feet Andouille sausage
6 Lemons -- halved
16s kinned new potatoes
4 Onions -- peeled, quartered
4h eads Garlic -- halved horizontally
4 whole Artichokes
2 1/2 Lb Asparagus
1 bunch Celery -- washed, tops removed
24 Scallions trimmed & cut into 6" -lengths

-------For seafood-------
1 dz Blue crab -- live
5 lb Crawfish -- live
2lbShrimp -- fresh, whole

-------For Creole seasoning-------
2 Tbsp salt
2 1/2 Tbsp paprika
2 Tbsp garlic powder
1 Tbsp dried oregano
1 Tbsp cayenne pepper
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp dried thyme

Put all seasonings in a 10 gallon stainless steel pot (that has a
straining basket in it) over a "Louisiana Rig" and bring to a boil. Taste
boil for seasoning and correct to your liking.

Put potatoes and artichokes in pot, bring to boil and cook 5 minutes. Add remaining vegetables and sausage. Add blue crab and enough crawfish to fill pot to the top. Cover, bring to boil and then cut off the heat. Let steep 5-10 minutes. The longer it steeps the spicier the boil will become.

Drain and dump everything out on a table.