goin to Louisiana

From a resident expert -----
Most are mild when bought at seafood restaurants. Some local party boilers turn up the heat at private boils. Also, the first batch in the pot is usually much milder. The veggies in the boil is a different story. Taters and corn soak up the spice a lot.
Right now they are about 5 bucks per pound, boiled. After Lent, price drops way down.

I tend to like hot food.

However, my experience with crawfish is that they are generally towards the mild end of the spectrum. I don't mean to say no heat whatsoever at all, but no comparison to a jalapeno slice or hot sauce.

I have had crayfish with to much salt more often that to much hot. The supplier should be able to demonstrate how much seasoning with a crawdad or two. Beer is an effective antidote to well seasoned craw fish

They can be any degree of spicy you want. Bland to gasping for breath. Tell 'em to leave the heat off so you can taste the 'dads and the rest of the meal. Enjoy.