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Ingredients
  • 1 (35 pound) pound bag live crawfish
  • 1 (3 pound) box salt
  • 4 (3 ounce) boxes seafood boil (we used Zatarain’s Extra Spicy)
  • 1 pound sausages, such as andouille, cut into 3-inch lengths
  • 8 ears corn, cut into 3-inch lengths
  • 5 pounds new potatoes, cut into quarters
  • Cocktail sauce, optional
  • Hot sauce, optional
  • Melted butter, optional
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