Bring 1 1/2 gallons water to a boil in a 19-quart stockpot over high heat. Add bay leaves and next 12 ingredients to water. Return to a rolling boil.
Reduce heat to medium, and cook, uncovered, 30 minutes.
Add crawfish. Bring to a rolling boil over high heat; cook 5 minutes.
Remove stockpot from heat; let stand 30 minutes. (For spicier crawfish, let stand 45 minutes.)
Drain crawfish. Serve on large platters or newspaper.
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