For every 1 lb. of crawfish (2 servings):
1 lb. red potatoes
2 ears of corn
1 green bell pepper
1 lb. smoked sausage
For the boil:
1 gallon water
3 stalks celery, cut into fourths
1 large onion quartered
4 cloves garlic, lightly crushed
6 Tablespoons paprika
1 bunch of parsley
1 lemon halved
5-6 tablespoons salt
1-4 tablespoons hot sauce (to taste}
2 tablespoons each: whole cloves, allspice and red pepper flakes, whole pepper corns
Boil water and add all spices and vegetables.
Let boil for 15-20 minutes and add potatoes.
Cook potatoes until almost done, when a knife goes cleanly through.
Add corn and sausage and cook 2 minutes.
Add bell pepper and crawfish, cook until crawfish is done, 4-6 minutes.
Serve on top of newpapers and enjoy!