In a large ice chest or two cover crawfish completely with cold water. Give them a bath, drain and refill. Purge them three to four times until the water comes out clean. Once cleaned drain and prepare boil.
To a large pot add 10 gallons of water, flavor ingredients (except for salt) and bring to a rapid boil. Boil for 15 minutes
Drop the corn, potatoes and smoked sausage into a basket or wrap in cheesecloth.
Cook for 8 to 10 minutes or until potatoes are tender. Once cooked remove and keep warm.
Add salt, then crawfish and cover the pot. When the water comes back to a full boil, cook for 2 minutes, shut off the burner and Soak crawfish for 25 minutes and serve with vegetables immediately.
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