Purge crawfish by setting them in a container and washing them off until the water is clear.

Cut onions, garlic, Lemons, corn potatoes, and limes. Place into hot water with dry and liquid seasoning and two sticks of butter.

FYI:the above items need to be in a basket. Boil for 15 minutes. Let saok for ten minutes.

Take out and place in cooler. *potatoes will continue to cook so make sure they are al dente.

Bring pot back up to boiling and put in crawfish with two additional sticks of butter.

Cook until crawfish are red and floating. (should be less than six minutes)

Turn off your burner and add the frozen shrimp and crab. Let soak for as long as you want. Rule of thumb. Heat intensity rises every ten minutes. I would start checking for heat after thirty minutes.

Add crawfish to the cooler and mix.

Your level of spice is dependant upon you. If you want it more or less spicy make sure your soak time corresponds. More time means more spice. Be sure to not overcook as crawfish can become mushy.