GrandpaMac

I have catered crawfish boils for the last 35 years. Over the years I have found that there are 100s of ways to boil crawfish and most work well. When it comes to seasoning, everyone has there own taste and seasonings, it like discussing politics or religion . I have read through this tread and other similar threads. To touch on a few things mentioned in this thread.
Water to seasoning – I’m not sure of the exact ratio, but I find that 1 large bag of your favorite seasoning in a 60 qt pot works very well.
I use the following in my boils and it has work well.
Per sack:
4 lemons
3 oranges
6 onions
8 cloves of garlic
When it comes to veggies in the pot, I do not think there is a limit. A number of the annual boils I do each year they bring me veggies to put in the boil. I have added just about any of the veggies you will see in the store. The trick there is to know when to add them to the boil. So Berry, have fun and experiment. Unless you are getting paid to boil them, they don’t have to eat them.