2 Dungeness crabs, 7 she blue crabs, 2 pounds large head-on and shell-on shrimp, rinsed and deveined, 2 pounds crawfish, rinsed, 2 pound crab legs, 1 pound Manila clams, rinsed and scrubbed, 1 1/2 pounds andouille sausage, 1 pound smoked sausage, 3 artichokes, 2 head garlic, 3 corn on the cob quartered, 3 lemons, cut in half
Get out a pot, add the shrimp heads and shells; this will be your shrimp stock. Add 6 cups of water, 1 white onion cut in half, 2 bay leaves, 1 celery stalk, cut in half, 3 garlic cloves, 2 teaspoon cayenne. Bring to a boil, reduce to a simmer and cook for 20 minutes. Strain set aside.
Rinse the shrimp with cold water. Get out a pair of scissors cut off the mustache and legs. Add to a bowl, set aside. Soak the crawfish in salted water and rinse a few times until the water is clear and clean. Rinse and scrub the Dungeness, blue, and Manilla crabs add to a large bowl of cool water, set aside. Get out a large pot, add the stock, 1/4 cup fresh lemon juice, ) 2 tablespoons crab boil powder, stir, bring to a rapid boil reduce to a simmer. Add the potatoes and garlic cook for 10 minutes. Add the crabs and crawfish; add more water if necessary cook for 15 minutes. Add the sausages, artichokes, and corn cook for 7-10 minutes. Add the shrimp, cook for 5 minutes, put a top on the pot, and turn off the heat. Turn off the heat, ENJOY