Boiled Crawfish

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For approximately 12 people.

Fill pot half-full and bring to a boil.
Clean crawfish while waiting for water to boil.
Once boiling add the required amount of Zatarain's powder to pot per the instructions on the jug.
Then add the required amount of Zatarain's boil bags into the strainer basket.
Add the onion, celery, lemon, and orange to the strainer basket and lower into the pot. Allow the pot the boil for about 30 minutes.
In the 30 minutes prepare the other ingredients.

If you're using fresh corn, go ahead and shuck and break them in half.
For potatoes, you'll want to puncture those things all over using a chopstick (they make larger holes). Place them on a towel (over a cutting board) and CAREFULLY poke the chopstick all the way through. Use caution and make sure you use a towel so they don't slip. Space the holes about 1-2 inches apart. Potatoes larger than your fist may need to be cut in half. For the garlic bulbs, remove any roots, and cut off top 1/4 to expose cloves.

Lift out the strain basket and discard the onions, celery, lemon and orange.
Add the sausage, potatoes, garlic bulbs, and mushrooms to the basket (along with the boil bags and garlic), lower into the pot.
If you're using fresh corn, add them now too.
Boil for about 15-20 minutes. Check the potatoes with a fork (or chopstick) to make sure they're done. Place the sausage, potatoes, mushrooms, corn, and garlic in a bowl and set aside. Place the boil bag in a separate bowl.
Add about 1/4 cup of Zatarain's liquid boil to the pot now. If you add this before the mushrooms, potatoes, they may become too spicy for some to eat. Unless you know everyone will like the heat, don't add the liquid boil until after you're done cooking the lagniappe.