The basic equation is that fat and acid pair well in food. Crawfish are fatty and do well with acidic compliments.
If you think of the crawfish tail as the grain of rice or pasta and the boiling water as the stock, the goal is to get the flavor absorbed into carrier (much easier with a starch than a protein). Jambalaya kinda sucks with the gravy and the rice cooked separate.
I'm a fan of short boil, longer soak with rapid cool down(multiple batches adds a dimension). I rather dips than smearing condiments on the outside. One of my favorites is vinegar, salt and pepper.
The good thing about food is that it is completely subjective
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