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AuldSchool wrote:

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Went to their site and it said 3 to 6 people. First time I wouldn't fool with much either. Their instructions on how to cook potatoes & corn (in the same boil after crawfish removed) looks good. They say the vegs cook fast, so I'm assuming the taters are cut up.

The layering of the crawfish in an ice chest with their Creole Seasoning & salt is the only thing that gives me pause.

Check for MSG, and I sure wouldn't add extra salt at this time. I looked at the site and found they have Original both with MSG - green shaker, and without MSG in yellow shaker. Some people have reactions to MSG, I prefer to avoid it, and also just to put salt shakers on the table rather than oversalt. Most creole seasoning mixes (like Joe's Stuff) have a good amount of salt in them.

Bottles of spices are fairly cheap, about $4.50, so you might want to divide up the crawfish and use two. One I'd recommend that you can find in grocery stores is Tony Chachere's Original Seasoning. You might expirement with it just to check the taste. One thing I use Joe's Stuff for is hash browns. Get the Ore-Ida fresh not frozen, I use their O'Brien potatoes, and just fry em up with butter and Joe's Stuff. Don't need salt. It'll give you an idea of what you are getting into before guests arrive. Haven't tried Tony C.'s that way but reflecting it seems like a good idea to try it. If you like the results on just plain potatoes you should be in the right ballpark.