Method

• Purge the Crawfish: Rinse the live crawfish several times in fresh water until the water runs clear. This helps remove mud and debris. 
  
  
• Prepare the Boil Pot: Fill a large stockpot (at least 8-10 gallon capacity) with 5 gallons of water. Bring the water to a rolling boil over high heat.
  
  
• Add Seasoning and Aromatics: Once boiling, add the crawfish boil seasoning according to the package directions. Stir well to dissolve. Add the halved lemons, oranges, quartered onions, and garlic cloves to the pot. Bring the water back to a boil and let it simmer for 15-20 minutes to allow the flavours to meld.
  
  
• Add Potatoes and Sausage: Add the small red potatoes to the boiling, seasoned water. Cook for about 10-15 minutes, or until they are almost fork-tender. Add the smoked sausage pieces and cook for another 5-7 minutes.
  
  
• Add Corn: Add the shucked and halved corn to the pot and cook for 5 minutes.
  
  
• Add Crawfish: Carefully pour the rinsed live crawfish into the boiling pot. The water temperature will drop. Bring the water back to a rolling boil as quickly as possible. Once boiling, cook for exactly 2-3 minutes. Do not overcook the crawfish, as they will become tough. 
  
  
• Soak (The Key Step): Turn off the heat and allow the crawfish to soak in the hot, seasoned water for 15-30 minutes. The longer they soak, the more flavour they will absorb. Taste one after 15 minutes to check the seasoning and adjust soaking time accordingly.
  
  
• Serve: Using a large slotted spoon or strainer, carefully remove the crawfish, potatoes, sausage, corn, lemons, oranges, and onions from the pot and pile them onto a large, newspaper-lined table or serving platters. 
  
  
• Enjoy: Serve immediately while everything is hot. Encourage everyone to peel and eat the crawfish, sucking the flavorful juices from the heads if desired.