That’s tough to answer. Are these 10 serious bug eaters or just people casually munching? I think restaurants usually serve like a pound or 2, plus a potato or two and an ear of corn. I cooked 45 pounds and we had 8 people eat on that, but 5 were serious. The rest just had a plate and moved on to other stuff. We also do a low country boil for people that don’t like crawfish.
I use Zatarains powder. There are directions on the jar, but we have our own method that comes down to taste and experience. We usually do about a third of a jar on the first batch, that’s mild for the casual eaters. We add oranges to the boil as well. Cook potatoes, garlic, and artichokes first. When the potatoes are halfway done add corn and sausage. When potatoes are close to done add bugs, green onions, and 2 sticks of butter. Time will depend on your cooker and size of veggies. Once the bugs float, which only takes a few minutes we kill the fire and let them soak for 20. After that we dump half a jar, and start over. Heat goes up each batch. Final batch we also do a cold soak. After the 20 minute hot soak we drop in half a bag of ice and soak for another 20. Ideally you would cold soak each batch, but we are lazy and our cooker isn’t massive. Start to finish it’s about an hour and a half of cook time, add whatever it takes to get your cooker up to a boil for the first batch.