Louisiana crayfish boil

  1. Fill a very large pot about 1/3 full with water. Add the garlic and lemons and corn. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes.
  2. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
  3. Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.