Shrimp, crab, and crawfish boils can be found across southern Louisiana and it is the crawfish boil that is most closely associated with the Louisiana cooking. To put on a crawfish boil all you need is a large pot (60 to 80 quarts) fitted with a basket strainer and heated by propane burner. Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay leaf. While cooking the crawfish, you can include corn, new potatoes, onions, and heads of garlicduring the boil. Other items such as meats and mushrooms may be added also. The usual routine for a crawfish boil is to do a short boil followed by a period of soaking with the heat turned off. The contents of the pot are removed, drained, and then dumped onto a newspaper covered table. Cajun Barbecue offers crawfish boil kits, boil pots and propane burners at discount prices. These are the essentials for a great crawfish boil.