re: does anyone have a crab boil mix recipe?

Here's one from the Times Picayune, from the 1950's I believe, I adjusted by taking out 2 of the crab boil pouches (think the recipe originally called for 6 pouches and 2 to 3 boxes of salt). I made a few other minor tweaks, but the recipe is still pretty close to the original.

TP Crawfish Boil Recipe (amended)

2 box of salt (standard size sack of crawfish) (original called for up to 3 boxes)
1/2 cup granulated garlic
1/2 cup Italian seasoning (ground into fine powder)
1/2 cup paprika
4 bags of old school Zatarain's crab boil pouches (I use 1)
1/2 cup Cayenne
Handfull of crushed bay leaves (approximately 10, add by me)
6 onions
6 garlic halved
Small bag lemons halved, squeezed and rinds thrown in pot (save 6 halves to squeeze on cooked crawfish)
1/4 cup celery salt
1/2 small bottle of liquid crab boil (I use 1 small lemon liquid and 1 small garlic and onion liquid)
Bag of new potatoes
Mushrooms
Sausage
12 mini frozen corn (keep in freezer until ready to soak)

TP Version - Bring water to boil, add dry seasoning and 4 bags and boil for 10 minutes. Add onions, potatoes, and garlic and boil 10 to 15 minutes more. Add crawfish and sausage and bring to simmer (small bubbles) for 3 minutes, or if high jet burner and comes back to rolling boil quickly, boil for 2 minutes. Cut heat, add mushrooms and frozen corn and stir occasionally to release heat. Taste after 10 minutes and every few minutes thereafter to test for doneness.

My Version - Add dry spice, 1 crab boil pouch, 2 bottles liquid and squeezed lemon juice to water and bring to a boil for 7 to 10 minutes. While water is coming up to heat, place all produce, lemon rinds, frozen corn and sausage in basket outside of water. Grab pouch from boil and place in basket. Pour cleaned crawfish into basket on top of produce and meat and once water is ready, put crawfish in. Agitate slightly to insure mix and bring back to a boil for a few minutes (3-4). Turn off heat and let the soak begin. Gently stir to release heat and after 10 minutes, start tasting. I usually pull after 30 minute soak.

OF NOTE: the amount of water you start with greatly affects the salinity, so never use too much water.