Boelsu

Hey y'all, I'm doing my first Crawfish boil this week. We never did them too often, maybe just once every couple of years. My dad always did them but it's on me this time. I was looking for some guidance. We're just doing one 40lb sack and I've got an 82qt "sackpot". I believe we've always used the Zatarains bags and liquid boil, but I'm wondering how much of each and if you add them both at the same time? We live in Colorado now, so options for different kinds of seasonings are not very readily available. I have an old, unopened 4.5lb jar of zatarains that says best by 2022 so I'm just planning on getting new seasoning. I'm planning on doing potatoes, sausage, onions, garlic, corn, and lemons. What is y'all's process and measurements for seasonings and whatnot? I have a vague understanding of how to do it but I'd like to get some true instructions from people who know what they're doing.
Thanks!