Place live crawfish in a large tub or cooler and cover with water. Use a paddle to gentle stir crawfish, remove any debris or dead crawfish from top, and drain water. Repeat this process multiple times until water is clear.
Place 2 80qt crawfish pots on propane burner stands. Fill both pots half way with water. Light burners and split remaining ingredients equally between both pots. Bring the pots to a boil, turn off burners and repeat process to boil twice (to increase flavor in water).
Turn off the heat on one pot. This will be the soaking pot. (After 30 min this pot should be around 160 degrees)
Place the crawfish in the strained basket and lower into the boiling/cook pot. As soon as it reaches a boil (about 5-10 min) start a timer for 3 min.
Remove the strainer basket from the boiling pot and lower it into the soaking pot (water temp should be around 160 degrees). Soak the crawfish for 20 min.
Pour the crawfish into a dry cooler and rest until the sides are ready.
To cook the sides drop the potatoes, onion, mushrooms, and garlic into the strainer basket. Lower the basket into the boiling pot and cook for 10 minutes. Add the sausage and cook 5 minutes. Check potatoes for tenderness and turn off heat. Drop the corn in and soak for 5 minutes. Remove strainer from pot and pour into dry cooler and serve with crawfish