A couple times a year, when crawfish are in season, I order a 40# sack from my supplier in LA. We do a traditional boil. Drink Abita beer, pick crab and crawfish. The boil water is seasoned with my suppliers secret spice mix, liquid boil concentrate, bags of Zatarain's crab boil spice, lemon halves that get squeezed first and then dumped in and finally heads of garlic that have been cut in half. Vegis include red skin potatoes, sweet onions and ears of corn. Generally that will suffice, but if it is a big crowd, I might do a side of seafood stuffed mirlitons. I also add chunks of homemade andouille sausage.