Fill a 20-gallon stockpot one-third full of water. Heat the water. Add the powdered crab, shrimp and crawfish boil, rock salt and liquid crab boil and bring to a boil.
Cut a slit in each garlic clove. Add to the stockpot with the potatoes and sausage. Add the bags of crab boil, lemons, celery and onions and bring to a rolling boil. Add the crawfish. Cover and bring to a rolling boil. Boil for 20 minutes. Turn off the heat. Add the corn and mushrooms, submerging them among the crawfish. Let stand, uncovered, for 20 minutes.
Makes 8 to 10 servings
Reprinted with permission from © Pamela D. Lyles, Da Cajn Critter, by Pamela D. Lyles click for book review