I’m hosting my first seafood boil this weekend and would like some advice please. I have 30 pounds of live crawfish (they will be purged), 10 pounds of snow crab clusters, 10 pounds of live mussel, 4 pounds of 40-50 count head on shrimp, and plenty of corn, potatoes, and boiled eggs. 16 sticks of unsalted butter for the Cajun garlic sauce along with Tony’s seasoning, garlic, and ghost pepper sauce. For the boil water I have Louisiana crawfish powder and liquid seasoning, onions, bay leaves, lemon, garlic and oranges. I have 2 propane tanks and a 100 qt stateless Steel pot. What the best way to cook everything evenly? I was thinking cook the crawfish and veggies by itself, soak it, dump it to a cooler to hold and then the rest of the food in the same water? We’re feeding roughly 20 people and getting pizza too in case it’s not enough. I was thinking about serving 1 bag per 2 people with a scoop of the garlic butter sauce.