• Fill a large pot halfway with water. Add a bag of Louisiana crawfish boil mixture or 5 tbsp of Old Bay seasoning and boil.
• Add corn, onion, lemons, sausages and potatoes, and continue boiling.
• 15 minutes into boiling, add mussels and after 5 more minutes, add prawns. You know they are cooked when the shells of the mussels open up and the prawns turn pink in colour. Take care not to overcook them and turn the stove off when cooked.
• Drain the boiled seafood, sausages and vegetables.

To make Cajun Butter Sauce

• When the seafood is boiling, begin making the sauce.
• Heat butter in a saucepan. When it has melted, add chopped garlic. (Don't wait till the butter starts browning) Saute until garlic turn translucent.
• Add the spices and hot sauce. The proportions in the ingredient list are how I make the sauce. Feel free to adjust to your taste. Start with 1 tbsp each of cajun seasoning, Old Bay seasoning, cayenne pepper, lemon pepper and paprika.
• Add lemon juice. Simmer the sauce for 10 minutes. Taste the sauce and add more spices and hot sauce based on your heat tolerance level.

Assembling

• Serve the seafood boil warm on a large plate or a large newspaper or parchment sheet. For the feel of a restaurant experience, serve in a plastic bag (not an environment-friendly option, though).
• Pour the sauce in and mix well.