Prepare the Broth: In a large stockpot, combine the water, Cajun-style seafood boil seasoning, Old Bay, cayenne pepper, paprika, garlic powder, black pepper, white pepper, and smashed garlic cloves. Bring to a rolling boil over high heat, stirring to dissolve the seasonings. Let it boil for about 5 minutes to allow the flavors to meld.

Cook the Potatoes and Sausage: Add the quartered red potatoes to the boiling broth. Reduce heat to medium, cover, and cook for about 10-15 minutes, or until the potatoes are almost tender. Add the smoked sausage to the pot and cook for another 5 minutes.

Add the Corn and Seafood: Add the corn halves to the pot. Then, add the shrimp and any other seafood like crawfish or crab legs. Stir gently to ensure everything is submerged in the broth. Cook for about 3-5 minutes, or until the shrimp are pink and opaque and the other seafood is cooked through. Be careful not to overcook the seafood.

Finish and Serve: Squeeze the juice from the halved lemon into the pot. Stir in the melted butter. Remove the pot from the heat and let it steep for about 5-10 minutes for the flavors to fully infuse.

Drain and Plate: Using a large slotted spoon or spider strainer, carefully remove the seafood, corn, sausage, and potatoes from the pot. Discard the broth or reserve a small amount for drizzling. Arrange the contents of the boil on a large platter, newspaper-lined table, or individual bowls.