MAAAANNNN Crawfish season is my favorite time of year! Did my boil back in mid March.
You'll probably need a bigger pot.. depending on how much you're making. got mine at academy for $40. I forget the qt size, but it's about 3ft in diameter and about 3ft tall. Also you'll want the torch-style burner, not the soft fryer type burner.
I like the Louisiana Crawfish Crab and Shrimp boil.
I boil about 15-20 lbs at a time (my boils are 100lbs+). Don't want to fill much more than about 1/2 with water. pour the whole big bag of seafood boil, 4-5 lemons in the cold water and bring to a boil. Once boiling, I bust up 3 bulbs of garlic and drop the cloves in with potatoes and sausage. DO NOT CUT POTATOES!!! Trust me, I learned this the hard way - cut up potatoes makes for a messy crawfish batch. Let boil for 10 minutes, then drop in corn, mushrooms and a stick of butter, while you're working on that, have someone load up the basket with about 10-15lbs of live crawfish and drop in the boiling water. once water gets back to a boil, let it go for 2 minutes TOPS, turn off the burner and let simmer for a few minutes. We will throw in some ice cubes to stop them from cooking (just want to soak up all the good stuff). pull the basket and dump in a cooler. Season with a little tony's if you're into that and give a good shake (not too hard). Let steam for another 5-10 minutes and ENJOY!! In about half an hr it's time for the next batch. I add a little more boil to each batch.. not much but you don't want the food to get bland.
another secret: we like to drop a dozen or so eggs when we drop the bugs. Sprinkle a little tony's around the table to dip your hard-boiled eggs!
Good luck and if you need help I'm only a couple hours away. Did I mention I LOVE crawfish??