Them ribs looked awesome ...as did the crawfish.
As mentioned earlier, live crawfish is the way to go when you can get them. It's the only way down here. We did 30 pounds (small sack) yesterday. They were great. The price here right now is 1.89-1.99 per pound. (I remember when the were 39 cents a pound)
They have the "all in one seasoning" as mentioned earlier, in plastic containers. It has the salt, peppers, and seasonings all mixed together. One container will season 9 gallons of water perfectly for one sack of crawfish. We always add a lil bit more red pepper though cuz we like 'em spicey. You can add potatoes onions, lemons, and garlic at the very beginning when you first fill your pot with water. Let it all come to a boil...and let it go 7 minutes or so....then add your crawfish and maybe some smoked sausage. After it comes back to a boil, let it go 7 to 9 minutes. At the 5 minute mark, we throw in the mushrooms and the corn. If you put this in any earlier, it will over cook and shrivel up. At 9 minutes, kill the fire and let it soak. Some people throw ice in to cool the water and let the season draw into the mudbugs. Some people hose the pot to cool it down. Either way, it stops the cooking process and keeps things from being over done.
There's plenty different ways to do things. This is just my way. Thought I'd share it with you and the guys. Seems to work out well as there is NEVER anything left over.