Add olive oil to a large skillet and heat over medium-high. Add potatoes, onions, peppers, mushrooms, and celery. Sauté for 5 minutes, then add garlic, paprika, salt, cayenne pepper, and thyme. Stir for 30 seconds.
Add water and bay leaf. Bring to a boil and reduce heat to a simmer. Simmer for about 7-10 minutes, stirring occasionally.
Add crawfish and sausage, and stir well to combine. Simmer for another 5-10 minutes until most of the water has absorbed. Remove bay leaf and squeeze in juice from ½ lemon. Remove from heat.
Serve in corn tortillas with lemon slices.
Notes
*Nutrition facts calculated with chicken sausage.*You can leave out the potatoes if desired. They aren't necessary but I do love potatoes in my crawfish boil.