Reddit mentions of Zatarains Pre-Seasoned Crab and Shrimp Boil 72 Ounce

What you’ll need
Crawfish
Salt for purging (3-4 big Morton’s salt containers)
Kiddie pool with holes poked in it
Zatarains crab boil x 2 64 oz buckets
Vidalia onions
Lemons
Red potatoes
White corn
8 sticks of butter
Bushel of cloves of garlic
Andouille sausage
Large empty coolers

Go to dekalb farmers market for the crawdads, they are delivered a few times a week live and you can buy sacks of about 30-40 lbs. you have to go to the back of the seafood counter and ask for the sacks. Season goes through June but is usually dried up by July 4th. Shoot for 3-5 lbs of crawfish per person. Pick up lemons, onions, garlic cloves, corn and potatoes there as well, it’s ridiculously cheap.

Buy one of [these](King Kooker 5012 Portable Propane Outdoor Boiling and Steaming Cooker Package with 50-Quart Aluminum Pot and Steaming Basket https://www.amazon.com/dp/B004070QDA/ref=cm_sw_r_cp_api_i_hjL4AbD13FVYW), or something like it. Get something that you can use to lift the pot out and the lid off. You’ll only want to fill it up a little over halfway so you don’t overflow the pot when you put the crawfish in.

Buy two of [these](Zatarains Pre-Seasoned Crab and Shrimp Boil 72 Ounce https://www.amazon.com/dp/B009K6RAO4/ref=cm_sw_r_cp_api_i_CmL4Ab1NJAWY1) it’s the best seasoning you can buy for these.

Get a bunch of large empty coolers to throw the food in once it’s done cooking.

First you’ll need to purge the crawfish, which is throwing salt on them so they shit themselves before you cook and eat them. The easiest way to do this is pour them out in a kiddie pool that you have holes poked in. Hose them off really good before you add the salt, they can be pretty dirty. Salt them up good and let that sit and then rinse it off. I use about 2 containers of salt per bag of crawfish.

Get the pot boiling and throw in just enough seasoning to make the water turn colors, about 1/8 of that jar of seasoning. That’s for the corn, you don’t want to have the water too spicy for the corn because it soaks everything up. Boil for 10 minutes and strain immediately.

Throw the rest of the first jar of seasoning in the boiling water, and throw the potatoes and andouille in with that. Boil for about ten minutes and strain immediately. Do a knife test to make sure that the potatoes are done. Keep the corn, potatoes and sausage in the coolers so they will stay warm.

Now for the crawfish. Take out the straining bowl from the main pot. You’ll want to cut up about 6 lemons and squeeze the juice in the water and throw the lemons in the straining pot whole. Throw 12 cloves of garlic (or more, I haven’t found the amount that is too much). Throw in two or three whole Vidalia onions. Fill the straining pot up 3/4 of the way with crawfish. Once the water is boiling good again, put the crawfish in. Once it gets up to a boil, set a timer for 3 minutes, or drink a beer. After three minutes is up, turn the heat off and throw two sticks of butter on top of the crawfish. The butter makes them easier to peel. Put the lid back on and let them soak for at least 15 minutes. After that first pot, repeat all the other ingredients and keep adding spices so you have different levels of spicy as the day goes on.

If you have any more questions feel free to pm me.

Source: at least two fraternity crawfish boils in Georgia a year for 6 years, and a Cajun father in law.

Zatarain's is a good bet.