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

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