Tie bay leaves and 4 thyme sprigs together with kitchen string; set aside. Melt 1/2 cup butter in a 12-quart stockpot fitted with a colander insert. Fill stockpot half full with water; bring to boil.
Try Louisiana-inspired cooking in this flavorful southern seafood boil complete with all your favorites: crawfish, mussels, and shrimp.
Servings and Ingredients
|4 fresh bay leaves|
|4 sprig(s) fresh thyme, plus additional for garnish|
|½ c. Hy-Vee unsalted butter|
|1 (1.5-lb.) pkg. Melissa's gemstone potatoes|
|4 small white onions, quartered|
|1 (3-oz.) pkg. Zatarian's crab boil in a bag|
|5 lemons, halved|
|1 (13.5-oz.) pkg. fully cooked smoked andouille sausage, diagonally cut into 1-in. pieces|
|4 Hy-Vee Short Cuts corn cobs, halved|
|4 Hy-Vee Fish Market Prince Edward Island live mussels, rinsed|
|1 lbs. Hy-Vee Fish Market natural raw wild EZ-peel Gulf shrimp , (10-15 ct.)|
|1 lbs. Hy-Vee Fish Market Louisiana cooked crawfish|
|Full Circle Market organic ghee, melted|
Things To Grab
- Cotton kitchen string
- 12-quart stockpot with colander insert
Add potatoes, onions, crab boil, and herbs. Return to boil. Cover; boil for 10 minutes. Juice lemons; add juice and peels to boiling mixture. Continue boiling 5 minutes. Add sausage and corn; cook 5 minutes.
Add mussels to stockpot and boil for 3 minutes; add shrimp and crawfish and continue cooking 3 to 5 minutes or until shrimp is opaque (145 degrees) and mussels open.
Drain mixture. Discard cooking liquid, herbs, and any unopened mussels. Garnish with thyme sprigs, if desired. Serve with ghee.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 200mg
- Sodium: 710mg
- Total Carbohydrates: 21g
- Protein: 26g
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