I've use that same company twice this yr and twice last yr, they are great!!! I really like their seasoning, but it takes a bit more than what they advise. Keep it simple, don't over think it, and don't add taters until the end(starch crap all over bugs if over cooked taters).
Put the bag seasoning in, don't save any for the layering in the coooler(just gets on your hands and not worth it). If you want seasoning on them use that can of stuff, it's like Tony C's or Slap Yo Mama.
MUST cook the day of, I had to wait one day for mine and had more dead than usual.
MUST suck the head, sounds bad but that is where the flavor is. Same with the claws, pull the "thumb" out and suck the juice. Eat the claws if they are big enough, usually not worth the effort.
Leftovers are great, must clean(pull tail meat) and save the bodies. YOU WILL MAKE GUMBO/ETOUFFEE/BISQUE with leftovers. Use the bodies for stock and crawfish meatballs stuffed into the bodies is cool.
Follow their directions, they are really pretty good(for the first time). Start plan'n your boil for next spring!
Use your finger to get the "fat" out of the bodies, if needed. Add plenty of garlic, just cut the head in half. Use plenty of lemons. Toss in some cabbage before you toss out the "stock" from the boil, good stuff. You can also boil eggs, that spice adds great flavor to them. Broccoli is great in the boil, soaks up alot of spice.
HAVE FUN AND EAT TILL YA PUKE!!!