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Chef's note: You will need an 80 quart pot with a basket with a propane burner, like the ones to deep-fry a turkey or the biggest pot with a basket insert you can find.
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It's best to do this boiling outside.
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To clean your crawfish, first hose the whole bag of them down until the water runs pretty clear.
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Then open the bag and dump the crawfish out into a big ice cooler, with the drain open, and hose them down again.
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Toss and spray and drain until the water runs clear.
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Discard any grass, trash, pebbles and dead crawfish you find.
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Don't keep the crawfish under water too long as they need air to live.
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Combine mustard seeds, coriander seeds, allspice, dill seeds, crushed red pepper flakes and cloves in cheesecloth and tie it up tight.
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Fill the pot, with the basket in it, half way with water and set it over the burner.
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Fire it up.
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Bring the water to a rolling boil and dump in all the ingredients, including the cheesecloth sachet, except for the crawfish.
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Let the water boil for 10 minutes and then remove the basket from the pot, add the crawfish and drop it back into the water.
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Boil for 10 to 15 minutes.
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Spread newspapers out on a picnic table.
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Carefully, remove the basket of boiled crawfish from the pot, let them drain a bit and pour them out onto the newspaper.
