1 pound purple, red and white fingerling potatoes
1/2 cup Creole seasoning, plus more for serving, optional
10 thyme sprigs, separated
4 fresh bay leaves
2 heads garlic, tough outer skins removed and halved lengthwise
2 lemons, halved
1 bag crawfish, shrimp or crab boil seasonings, such as Zatarain¿s
1 yellow onion, peeled and quartered
1 pound andouille sausage, cut into 1-inch slices on the bias
2 ears yellow or white corn, cut into thirds
2 pounds live crawfish, rinsed
1 pound (26-30 count) Gulf white shrimp, peel on and deveined
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