Turn off heat and allow crawfish to soak up spices for another 15 minutes. Strain out crawfish. If you're cooking more of them, put them in an ice chest and sprinkle creole seasoning over each new batch. Change the water and seasonings after two boils. Many Louisianians also boil vegetables in the crawfish water.
Tradition calls for new potatoes, whole onions and ears of corn.
Cook as much as you want by putting them into the water before the last batch of crawfish. Then pour in the crawdaddies and let the veggies soak up the flavor.