Crawfish Boil

Place the shrimp into a colander and wash them with cold water. Using kitchen shears, cut the mustache and legs off of the shrimp. 

Rinse the crawfish in a large bowl and rinse it with water 3 times until the water is clear.
 

To a large stockpot, add 8 cups of water. Add the Old Bay seasoning, smoked paprika, cayenne pepper, black pepper, sugar, and jerk seasoning paste, and allow it to come to a rolling boil over medium-high heat. 
 

Add the smoked sausage, garlic, onions, lemon, corn, and potatoes, cover it with the lid and cook it for 10 minutes. 
 

To test the crawfish boil for seasoning, dip a small spoon into the broth and taste it. If the broth is too salty, add the remaining 2 cups of water. However, if the broth tastes bland, add a little more seasoning. 
 

Place the crawfish and shrimp into the broth, place the lid on the pot, and cook it for 3-4 minutes. 
 

Turn the stove off and let the crawfish boil sit for 10 minutes. The longer the seafood boil sits, the spicier it will be. 
 

Remove the crawfish boil from the pot using a pair of tongs or kitchen spider and place them into a large skillet or place them on a baking sheet to serve the seafood boil family style.