Boiled crayfish

Ingredients:

• 4.5 kg of live crayfish
• 1.2 kg small red-skinned potatoes; if tubers are larger than 5 cm in diameter, cut them in half
• 8 ears of corn, cut in half
• 450 g andouille sausage, cut into 2.5 cm pieces.
• 1 tbsp. black peppercorns
• 1 tbsp. coriander seeds
• 2 tbsp. cloves
• 1.5 tbsp allspice peas
• 23 liters of water
• 450 g coarse salt
• 4 tablespoons cayenne pepper
• 2 tbsp garlic powder
• 2 tbsp paprika
• 1 tbsp onion powder
• 1 tbsp dried thyme
• 1 tbsp. l. dried oregano
• 1 tbsp mustard powder
• 1 tbsp dried dill
• 6 bay leaves, crushed
• 2 heads of garlic, unpeeled but separated into cloves

Preparation:

1. In a mill or coffee grinder, grind black pepper, cloves, coriander and allspice for 10-15 seconds.
2. In a 50-quart (16-gallon) saucepan, add 23 quarts (16-gallons) of water and ground spices, salt, cayenne pepper, garlic powder, onion powder, paprika, thyme, oregano, dry mustard, dill, and bay leaf. Cover the pan and bring to a boil over high heat for 40 minutes.
3. Rinse the crayfish thoroughly to remove any dirt or mud. Place them in a large container, cover with cold water, and rinse. Then, transfer them, a few at a time, to a colander and rinse under running water. Remove any debris or dead crayfish.
   
   Pour the dirty water out of the container and return the crayfish to it. Repeat this process 6-8 times until the water in the container is clear after the crayfish.
4. When the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage to the pan. Cover and simmer for 10 minutes.
5. Place the crayfish in the broth, cover, and simmer for 3 minutes. Turn off the heat and let the pan sit, covered, for 10 minutes. Drain and serve immediately.