Making a Stovetop Crawfish Boil with Garlic Butter Sauce involves several manageable steps that lead to a delightful outcome. Follow along:

1. Fill the Pot: In a large stockpot, fill it halfway with water and bring it to a rolling boil over medium-high heat.

2. Add Seasonings: Once boiling, add the Old Bay seasoning, cayenne pepper, and salt to the water. Stir well to combine.

3. Prepare the Vegetables: Add the potatoes to the pot first, since they take longer to cook. Cover and boil for about 10 minutes.

4. Add Corn: After 10 minutes, carefully add the corn to the pot and continue boiling for another 5 minutes.

5. Introduce the Crawfish: Rinse the live crawfish thoroughly under cool water. Once the vegetables are tender, add the crawfish to the pot.

6. Boil: Cover the pot again and let it boil for another 5-7 minutes. Make sure the crawfish turn bright red.

7. Prepare Garlic Butter Sauce: While the crawfish is boiling, melt the butter in a separate saucepan over low heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Do not let it brown.

8. Combine: Once the crawfish are bright red, carefully drain the pot, but reserve a little bit of the cooking liquid. Return the crawfish, potatoes, and corn back to the pot. Pour the garlic butter sauce over the contents and toss gently to combine. Add a splash of the reserved liquid if more moisture is needed.

9. Serve with Lemon: Squeeze fresh lemon juice over the top, adding lemon wedges for garnish and additional flavor.

10. Garnish: Sprinkle with chopped parsley before serving, adding color and freshness to your dish.

These steps simplify the process of cooking an impressive Stovetop Crawfish Boil with Garlic Butter Sauce, making it easy to follow even for the most novice chefs.