Combine the spice seeds and bay leaves in a piece of cheesecloth and tie to form sachet.
In a large pot combine water, salt, pepper, vinegar, lemons, cayenne pepper, onion, celery and spice sachet and bring to a boil. Allow mixture to boil for 20 minutes. Add crawfish and cook for 5 minutes. Remove from heat, cover and let stand for 15 minutes. Drain and serve with hot sauce.
Boiling liquid may be cooled, refrigerated, and reused once.