Crawfish Boil - cooking recipe

Ingredients

2 (12 ounce) bottles light lager beer (such as Sol)
1 lb small red potato
1 lb andouille sausage, cut into 2-inch pieces
6 ears corn
2 large onions, quartered
2 fennel bulbs, quartered
2 jalapenos, halved lengthwise
2 lemons, halved
1 cup salt
1 cup Old Bay Seasoning
3/4 cup cajun seasoning
1/2 bunch thyme, tied with twine
10 lbs whole crawfish
12 lemon wedges (optional)

Preparation

Combine 6 gallons water, beer, and next 11 ingredients in a large stockpot over medium high heat.
Cover and bring to a simmer; cook 10 minutes.
Increase heat to high; add crawfish.
Cover and cook 12 to 15 minutes or until crawfish are done.
Serve with lemon wedges, if desired.
HOW TO EAT A CRAWFISH.
Snap the head away from the body, and, if you'd like, squeeze the juices from the head into your mouth. (The flavor is pure essence of the South!) Discard the head and use your thumb and forefinger to peel the shell back and pop the meat from the tail.