Cajun Butter: Place butter in a large bowl. Using a hand mixer, whip the butter. Add Creole spice, Worcestershire sauce, parsley, 1 tablespoons 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 oz of the butter mixture.Makes 4 Source: