Preheat your oven to 200°C (180°C fan).

Place the halved new potatoes in a large pot of salted water. Bring to a boil and cook for 8-10 minutes until they are just starting to become tender. Add the corn rounds for the last 4 minutes of cooking. Drain well and set aside.

While the vegetables are boiling, melt the butter in a large, deep frying pan or skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.

Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown. What works best for me is keeping the heat moderate to gently sweat the aromatics.

Stir in the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds to toast the spices and release their aroma.

Pour in the vegetable stock, add the bay leaf, and bring to a gentle simmer. Let it bubble away for 3-4 minutes to allow the sauce to reduce and thicken slightly.

Add the sliced sausage to the sauce, followed by the drained potatoes and corn. Stir gently to coat everything thoroughly in that gorgeous, spicy butter sauce.

Carefully transfer the entire mixture from the pan to a large roasting tray, spreading it out in an even layer.

Add the cooked crawfish tails to the tray, nestling them amongst the vegetables and sausage. Give it all one last gentle toss.

Bake in the preheated oven for 10-12 minutes, or until the crawfish are heated through and the sauce is bubbling around the edges.

Remove the tray from the oven. Squeeze the juice of one half of the lemon all over the dish, and sprinkle generously with fresh parsley. Serve immediately with the other lemon half cut into wedges.