Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona

Lemons, halved, as needed
Bay leaves to taste
Salt to taste
Cayenne pepper to taste
1/2 to 1 pound live crawfish
1/2 pound medium shrimp
1 (4 ounce) link andouille sausage, sliced
1 to 2 new potatoes, cooked
1 ear corn, shucked and cooked

Cajun Butter
4 ounces unsalted butter, softened
1 teaspoon Creole spice
2 teaspoons Worcestershire sauce
1 tablespoon parsley, chopped
1 tablespoon Tabasco sauce, plus more to taste
1 teaspoon garlic, minced

Cajun Butter: Place butter in a large bowl. Using a hand mixer, whip the butter. Add Creole spice, Worcestershire sauce, parsley, 1 tablespoon Tabasco sauce and garlic; mix well. Place in a container, label and place in the refrigerator.

Place lemons, bay leaves, salt and cayenne pepper to a pot of water; bring water to a rolling boil. Add live crawfish; cook 3 minutes. Add shrimp, sausage, potatoes and corn; cook 3 minutes more. Remove ingredients from water; place on a large platter.

Serve with 2 ounces of the butter mixture.