I've been involved in several DIY crawfish boils in NYC, which makes me ambivalent about the Crawfish NY operation as reported over to SE. On the one hand, it will encourage more boils, which is good, but having a crew come in and do it for you eliminates the fun of a) crossing your fingers and hoping that the FedEx guy shows up with the shipment from Fruges on Saturday*, and b) propane burner vagaries. Also, mushrooms?** Neither Louisiana tradition nor culinary intuition would suggest any place for mushrooms in the boil pot, though I know there are readers out there who can speak to this question with more authority than the Cod. Ultimately, though, I am pleased to live in a world where there are people who can make a living as "crawfish boil event planners."
*One year, famously, one of the boxes of crawfish did not make it out of a warehouse at JFK. It being Saturday of Memorial Day, the next possible delivery day was Tuesday. Theorizing that 72 hours in an unairconditioned warehouse would not improve the quality of seventy pounds of live crawfish, our host wisely declined the Tuesday delivery.
**For that matter, sausage is a new one on me. It makes more sense than mushrooms, in that sausages take better to boiling, but I suspect that the sausage may be present as an option for squeamish Gothamites.