Julia Child's Louisiana Boil

I use to love watching Julia Child's TV shows on PBS.  Well, also Chevy Chase's take on her on SNL.  So, when a cook book came out on the Cooking With the Master Chef series, I had to have it.  One recipe I do over and over is the Louisiana Boil with Emeril.  I've adapted it to meet more southern sensibilities.  Not quite so hot and, depending on what's available, leave out the craw dads i.e. crawfish. Growing up near Houston in the 1950's you could still find oysters, clams, crawfish etc and still be able to eat it fresh without the lubrication of oil.  Crude, that is. You'll need a Louisiana Rig, which is basically a low propane fired stand that holds a very large and deep kettle, with a removable basket insert and tight fitting lid. It can also be used to deep fry your Thanksgiving turkey (I'll wait to read about the inevitable turkey fire or blow up). This can also be done stove top with a large kettle and pasta insert.  But that would be for less than 4 people.  You can buy a "rig" at Home Depot or Lowes.  You'll also need a sheet of plastic and a large piece of butcher paper to cover your table.  This is best done outdoor because it can be messy.  Have a few trash cans around in which to throw the remnants. So, here's my modified version of Julia and Emeril's Louisiana Boil.  Serves 8  
Louisiana Boil

5-6 gallons water1 1/2 to 2 cups salt
2 tbls black pepper
2 packages dry crab boil
1 cup liquid crab boil
2 tbls tabasco
2 tbls creole seasoning
16 red skinned 2inch diameter potatoes
4 large artichokes
4 or more ears of corn, shucked and halved
2 ft. piece andouille sausage cut into edible sizes
6 lemons cut in half
4 med sized yellow onions cut into quarters
4 heads garlic, halved
2 1/2 pounds asparagus
12 live blue crab
5 pounds live crawfish,
2 pounds fresh whole shrimp (not peeled)
bowls of melted butter
plenty of cold beer, iced teaSet the kettle on the rig, insert basket and pour in water, and turn to high heat.  Add the seasoning, cover kettle and bring to a boil.  Taste the stock and adjust seasoning to as salty or as spicey as you want.  The longer the food steeps in the liquid, the spicier it becomes.  With the stock at full boil, add the potatoes and the artichokes.  Cover and cook for 5 minutes.  Add the corn, sausage, lemons, onions, garlic, and asparagus.  Cover, return to boil and cook 5 minutes.  Taste the stock again for spices.  Add the crab and the crawfish.  Tuck down into the stock with a wooden paddle.  Cover and return to boil and then add the shrimp and turn off flame.  Let steep 5-30 minutes depending on how strong you want the flavor to be.  Place the bowls of butter around the table, lots of paper towels, the beer and the iced tea.  NO UTENSILS!  This is primitive eating!  You eat with your fingers.  Lift out the basket and suspend it a few minutes to let it drain.  Then dramatically pour the food onto the plastic and butcher lined table.  Dig in!