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I'll try most any food or recipe once, including hotdogs in a crawfish boil, but to say conecuh is for seasoning is flat out blasphemy. That's like comparing flank to filet mignon, ya just don't. We had conecuh sausage the other day, a whole pack doesn't last long at my house.
Conecuh anyway but grilled to blasphemy...even though I do use it in Lima beans from time to time...*L* My Conecuh goes in at the begging with the taters, onions garlic, and the corn(if fresh)...but that is the beauty to the Alabama version of a Low Country Boil...never had a bad one. I have seen oysters and a true one from the Low Country of South Carolina includes cabbage...
Pop a couple of holes in cans of asparagus and drain out liquid. Put them in while the crawfish soak, it is delicious.