Crawfish Boil - cooking recipe

Ingredients

1 1/2 gallons water
10 bay leaves
1 cup salt
3/4 cup cayenne pepper
1/4 cup whole allspice
2 tablespoons mustard seeds
1 tablespoon coriander seed
1 tablespoon dill seed
1 tablespoon red pepper flakes
1 tablespoon black peppercorns
1 teaspoon whole cloves
4 celery ribs, quartered
3 medium onions, halved
3 garlic heads, halved crosswise
5 lbs live crawfish (throw out the dead ones)

Preparation

Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat.
Add bay leaves and the next 12 ingredients; return to a rolling boil.
Lower the heat to medium and cook, uncovered, for 30 minutes.
Add crawfish; bring to a rolling boil over high heat; cook 5 minutes.
Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes).
Drain crawfish; serve on large platters on newspaper lined table with lots of napkins.
Cold beer or iced tea is a must.