Bayou-Self Crawfish Boil

• 1/4 cup mustard seeds
• 3 tablespoons coriander seeds
• 2 tablespoons whole allspice
• 2 teaspoons crushed red pepper
• 2 teaspoons whole cloves
• 1/4 teaspoon black peppercorns
• 6 bay leaves, crumbled
• 2 gallons water
• 3/4 cup salt
• 3 tablespoons paprika
• 2 tablespoons ground red pepper
• 12 small red potatoes (about 12 ounces)
• 4 onions, halved
• 4 lemons, halved
• 4 whole garlic heads
• 4 ears shucked corn, halved crosswise
• 6 pounds live crawfish

1. Place first 7 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Combine cheesecloth bag, water, salt, All That Jazz Seasoning, paprika, and ground red pepper in an extra-large stockpot, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
3. Add the potatoes, onions, lemons, and garlic. Cover and return to a boil; cook 10 minutes. Add the corn and crawfish. Cover and return to a boil; cook 15 minutes or until done. Let stand 30 minutes. Drain; discard cheesecloth bag.

mustard seeds, coriander seeds, whole allspice, red pepper, whole cloves, black peppercorns, bay leaves, water, salt, paprika, ground red pepper, red potatoes, onions, lemons, garlic, corn, live crawfish

Taken from www.myrecipes.com/recipe/bayou-self-crawfish-boil (may not work)