In a large Dutch oven, melt butter over medium-high heat. Add andouille; cook until lightly browned, about 5 minutes. Remove andouille using a slotted spoon, and place on a plate.
In same pot, stir together onion, bell peppers, and half of Creole seasoning; cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in garlic; cook for 1 minute. Add stock, potatoes, thyme, salt, celery seed, and remaining Creole seasoning. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 15 minutes. Stir in andouille, crawfish, corn, and lemon juice; cook for 2 minutes. Garnish with parsley, if desired.
Notes
*We used Tony Chachere’s Original Creole Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-boil-soup/