This is an adopted recipe. Please keep in mind that you can reduce the amount of crawfish. You do not have to have 40 pounds of crawfish to make this dish. Also keep in mind that this boil is a meal, complete with corn and potatoes.
This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be cooked in a well-seasoned cast iron kettle. It can be cooked over an open campfire, charcoal, or on a modern stove. The recipe comes to us from Scottsdale, Arizona's Festival of the West.
Some here turned me onto this a long time ago and I could have sworn it was posted but I can't find it. Just wanted to share. If the iced tea a use is sweetened I substitute fresh squeezed lemon juice for the lemonade.