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Crawfish Boil With Cajun Tartar Sauce

1 (35-40 lb.) sack live crawfish
10-12 lemons
5 onions
5 stalks celery
4 pods garlic
1 4.5-lb. bag crawfish boil
1 (8 oz.) bottle liquid crab boil
1/2 of a 13-oz. box salt
15-20 small mushrooms
1 bag small red potatoes
6-8 ears frozen corn on the cob (at least one for each person)

Fill a crawfish boiling pot (80-120 qt.) about halfway with water
and begin
heating on burner. Meanwhile, purge the crawfish by placing in an
ce chest
or large container and rinsing well with salted water. Cut lemons,
onion,
celery and garlic in halves. When water in pot comes to a rolling
boil, add
bagged crawfish boil and liquid crab boil and salt. Squeeze lemons
into the
mixture and discard the rinds in the boiling basket. (The squeezed
lemon is
the key to the eventual outcome.) Pour drained crawfish into the
basket with
the remaining ingredients, with the exception of the corn. Lower the
basket
into boiling pot and stir; cover. Enjoy the smell! Once mixture
comes to a
rolling boil once again, let it boil for 3 minutes and turn off the
gas to
burner. Add corn to the mixture, stir and leave soaking uncovered
for
approximately 20-30 minutes or longer, depending on taste. Lift the
basket
and let it drain for a couple of minutes. Pour the crawfish onto a
large
table that's been covered with newspaper.

Cajun Tartar Sauce

1 Tbsp. Onion, finely chopped
1/8 tsp. red pepper
1/8 tsp. white pepper
3 Tbsp. sour pickles, chopped
2 Tbsp. minced green onion
1 clove garlic, chopped
2 Tbsp. parsley, finely chopped
1 tsp. dry mustard
8 oz. mayonnaise
2 tsp. capers, chopped

Combine all ingredients; mix extremely well. Chill before serving.
Wonderful with any kind of seafood.

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