Shrimp and Sausage Boil with Corn, Baby Potatoes, and Fresh Thyme

Directions

1. In a large pot, fill halfway with hot tap water and set over high heat.
2. Add the seasonings to the water, cover, and bring to a boil.
3. Scrub and dry all produce before use.
4. Halve the potatoes and add them to the pot; prick the sausages with a fork and add them as well.
5. When the water returns to a boil, reduce the heat to a steady simmer so it continues to bubble without overflowing.
6. Trim the ends of the green beans, cut them in half, and set aside.
7. Husk and silk the corn, then cut it into 1-inch rounds and add to the pot.
8. Rinse the shrimp under cold water until no ice remains; pat them dry on a towel.
9. Add the beans to the pot, then the shrimp, and cook for another 2–4 minutes until the beans soften and the shrimp are just cooked; ensure potatoes are tender and sausages are cooked through.
10. Drain the pot, remove the sausages with tongs, and slice diagonally into ¼-inch rounds.
11. Return everything to the pot, toss with butter and thyme, and season with salt and pepper, reserving a bit of thyme for garnish.
12. To serve, plate the ingredients and finish with a light sprinkle of thyme.