Southern Seafood Boil. Dixie Style.

Got lucky today and don't have to go in to work until midnight. Thought I would whip up some seafood. A seafood boil is about as simple and good as it gets. What goes in it is only limited by your imagination. I will list all ingriedants and times below. Hope that y'all enjoy and may your hair continue to grow long and shaggy my friends. 
Ingriedants:
5 pounds of fresh head on shrimp. 
5 pounds of fresh crabs. Whole or split. 
5 pounds of small red potatoes. 
5 quartered ears of fresh corn. 
2 pounds of sausage. 
2 pound of mushrooms.
1 pound of diced celery.
6 whole white onions.
1 pound of asparagus. 
6 lemons quartered. 
Salt to taste. I use 1 pound. 
10 bay leaves. 
32 ounces of liquid crab boil. 
2 packs of powdered Lousiana shrimp and crawfish boil. Zatarans is great too.
2 cups of cayenne pepper. If you are a sissy or heat sensitive you can omit this.
All the above is what I use to season 7 gallons of water. You can cut this in half, double it etc, etc to match your volume of water.

Boil Times:
Shrimp 90-120 seconds at a full rolling boil.
2-3 minutes at a hard boil. 
Crabs:
10 minutes at a full rolling boil. 
12 minutes at a hard boil.
Mushrooms:
5 minutes at a rolling boil. 
8-10 minutes at a hard boil. 
Corn & Potatoes: Everyone likes them done different so boil until your liking. My potatoes usually go 18 minutes at a rolling boil. You can adjust this to your liking. 
I figure most folks know how to boil so I omitted the steps. However if anyone wants or needs them just ask and I will gladly include them.