In a large stockpot with a removable basket and tight-fitting lid bring 3 gallons water to a boil and add salt, peppercorns, crab boil, hot sauce and seasoning. Cover pot and bring back to a boil. Add remaining ingredients except crawfish, cover and cook 5 minutes. Add crawfish, stir well and cover. Turn off heat and let sit for 15 to 20 minutes. Ladle crawfish and vegetables onto a large platter or deep bowls and serve with melted butter.