Crawfish boils are always a fan favorite, providing an explosion of delicious flavor with every bite. The key to an exceptional boil is the seasoned broth. The blissful harmony of ingredients including clam juice, Old Bay seasoning, Cajun spices, lemons, garlic, and onions concocts a flavorful broth which then infuses itself into the sweet crawfish, succulent potatoes, corn, and sausage. Red potatoes are especially great for absorbing more flavor, but you can experiment with whatever type you have on hand. This hands-on, delightful recipe is drizzled in a medley of herby, buttery goodness.

Crawfish, small but full of flavor, only need about five minutes in a boiling mixture. For a tender and juicy texture, it's suggested to turn off heat right after adding the crawfish, letting them poach in the hot liquid, preventing overcooking or chewy results. The yellow substance found in a crawfish, termed as the hepatopancreas, is edible and cherished for its unique taste. The best time to enjoy crawfish has its peak around Mardi Gras in February, but they are available in season from December through July on the Gulf Coast, and during July through November in California. Although pre-seasoned crawfish are readily available, choosing fresh, live crawfish can take the gastronomic experience to another level.

Coming back to the butter mixture, it can be prepared ahead of time and stored in the refrigerator for up to three days. Remember to melt it before incorporating it into the recipe.

The recipe involves ingredients including water, white wine, clam juice, onion, garlic, light brown sugar, crab, shrimp and crawfish boil seasoning bags, Old Bay seasoning, fresh bay leaves, thyme sprigs, lemons, kosher salt, red potatoes, andouille sausage, yellow corn, fresh or frozen crawfish, unsalted butter, Louisiana-style hot sauce, and garlic-and-herb seasoning.

Start by bringing water, wine, clam juice, onion, garlic, brown sugar, seasoning bags, Old Bay seasoning, bay leaves, thyme sprigs, lemons, and salt to a boil. Once boiling, let it simmer for about 10 minutes. Add potatoes and cook until they're almost tender, then throw in the sausage. After five minutes, add the corn and crawfish and turn off the heat. Let it sit until the crawfish turn bright red and well-seasoned.

In the meantime, prepare a zesty butter mixture with melted butter, hot sauce, garlic-and-herb seasoning, lemon zest and juice, and some salt. After the crawfish have been sitting in the seasoned water, take them out along with potatoes, sausage, corn, and onion and toss them well into the butter mixture. Lay everything out on a platter, sprinkle with Old Bay seasoning, and serve immediately with the remaining butter mixture on the side.