Add in garlic, bay leaves, crab boil seasoning, asparagus, mushrooms, tomatoes, zucchini, oranges (halved), salt, pepper, and any other vegetables of your choice.
Add in sausages. You can slice them in halves if wanted.
Bring the water to a boil and reduce the heat to a simmer. Cook this for about 20 minutes.
Add in the crawfish and return the mixture to a boil. Then reduce to a simmer again and cook for about 5 minutes or until the shells turn a bright red. Take one crawfish out and see if it is cooked all the way through.
Remove the pot from the heat and drain all the liquid with a colander.
Serve the crawfish hot and with a bit of garnish of your choice.
Serve warm. If there will be leftovers, put them in a fridge and eat within two days.