Step 1
To a big stockpot crammed with 2 gallons of chilly water, add 1 cup of the salt and whisk till dissolved. Add the crawfish and put aside for 20 minutes. Drain the pot, rinse the crawfish properly, and switch them to a big bowl. Refrigerate.
Step 2
To the empty pot, add the potatoes, celery, onions, garlic, lemon halves, Creole seasoning, Outdated Bay, Worcestershire, cayenne, the remaining salt, and a pair of gallons of water. Carry to a boil, then flip the warmth to medium and cook dinner till the potatoes are simply tender, 10–12 minutes. Add the reserved crawfish, the shrimp, and corn, cowl the pot, and cook dinner till the seafood is simply cooked by, 5–7 minutes.
Step 3
Drain the contents of the pot into a big colander or sieve, discarding the cooking liquid. Switch the crawfish, shrimp, potatoes, corn, celery, and onions to a big platter. Serve with lemon wedges and cocktail and sizzling sauces on the facet.
