If using live crawfish, purge and rinse them thoroughly in cool water until the water runs clear. If using pre-cleaned tails, keep chilled until ready. Rinse shrimp and crab under cold water; devein shrimp if not already done. Pat all seafood dry and set aside in the refrigerator while you prepare the boil base and add-ins.

Boil Base & Seasoning

Make seasoned boil

In a large stockpot (12+ quarts) add 6 cups water, sea salt, 1 cup Old Bay seasoning, black peppercorns, bay leaves, smashed garlic cloves and cayenne pepper. Squeeze the juice from the 2 halved lemons into the pot and drop the rinds in as well. Bring to a rolling boil over high heat.

Aromatics & Add-ins

Cook potatoes and onions

Add the small red potatoes and quartered onion to the boiling seasoned water. Reduce heat slightly to maintain a strong simmer and cook for 10–12 minutes, or until potatoes are just tender when pierced with a fork.

Add corn and sausage

Add the corn pieces and sliced andouille sausage to the pot. Continue simmering 5–7 minutes so corn is bright and just tender and sausage is heated through.

Seafood (continued)

Cook crawfish/crab/shrimp

If using live crawfish, add them to the pot and stir; return to a rolling boil and cook 3–4 minutes, then turn off heat and let sit covered for 5–7 minutes to finish cooking through and soak up seasoning. If using pre-cooked or frozen crab clusters, add them at this stage to heat for 4–6 minutes (do not overcook). Add shrimp in the last 2–3 minutes of cooking so they turn pink and opaque but remain tender. If cooking a mix of fresh shellfish, adjust timing: crawfish 3–7 minutes total, crab clusters 4–8 minutes to heat through, shrimp 2–4 minutes.

Finishing & Serving

Drain and dress

When everything is cooked, carefully remove the pot from the heat. Drain most of the cooking liquid through a large colander or scoop the solids out with a slotted spoon into a large tray or onto a newspaper-lined table. Melt the unsalted butter in a small saucepan or microwave and stir in chopped parsley and 2 teaspoons extra Old Bay/Cajun spice.

Serve

Drizzle the melted seasoned butter over the seafood, potatoes, corn, and sausage. Serve immediately with lemon wedges for squeezing and extra seasoning on the side. Provide crab crackers, picks, napkins, and discard bowls for shells. Enjoy family-style.