How to Make It
Bring 4 1/2 gallons water to a rolling boil in a 14- to 16-gallon stockpot over high. (Start early! This could take 45 minutes-1 hour.) Add seafood boil, salt, Creole seasoning, bay leaves, lemons, garlic, and onions. Stir until spices are dissolved. Add potatoes; return to a boil. Boil 20 minutes. Add sausage; simmer 5 minutes.
Cut each ear of corn into 4 pieces, and add to pot. Simmer 10 minutes. (If you lose your boil at any point, cover with a lid to return it to a simmer.) Add crawfish, and simmer 5-10 minutes.
Line a large sheet pan with newspaper or parchment paper. Pour mixture through a large colander, or remove crawfish and vegetables from water, using a slotted spoon. Place crawfish and vegetables on pan. Serve with Creole Mayo for dipping.