Creole Crawfish and Shrimp Boil

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1 pound purple, red and white fingerling potatoes

1/2 cup Creole seasoning, plus more for serving, optional 

10 thyme sprigs, separated 

4 fresh bay leaves 

2 heads garlic, tough outer skins removed and halved lengthwise 

2 lemons, halved 

1 bag crawfish, shrimp or crab boil seasonings, such as Zatarain¿s 

1 yellow onion, peeled and quartered 

1 pound andouille sausage, cut into 1-inch slices on the bias 

2 ears yellow or white corn, cut into thirds 

2 pounds live crawfish, rinsed 

1 pound (26-30 count) Gulf white shrimp, peel on and deveined 

Kosher salt