Low-Country Shrimp and Sausage Boil

Low-Country Shrimp and Sausage Boil

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From: Diabetic Living Magazine

A traditional low-country recipe gets a fresh remake with smoked turkey sausage and tender shrimp, cooked in a rich stew with plenty of vegetables and seasonings. It's ready in less than an hour.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound fresh or frozen large shrimp in shells
  • 8 cups water
  • 1 medium onion, quartered
  • 2 stalks celery, halved
  • 1 tablespoon Old Bay 30 percent less sodium seasoning or Old Bay seasoning
  • 1 tablespoon salt-free Cajun seasoning
  • ½ teaspoon cayenne pepper (optional)
  • 1 pound new potatoes (about 2 inches in diameter), halved
  • 3 ears of corn, shucked and cut into quarters
  • 10 ounces smoked turkey sausage and/or cooked turkey andouille sausage, cut crosswise into ¾-inch slices
  • 1 recipe Cocktail Sauce (below) (optional)
  • 1 drop Bottled hot pepper sauce
  • Cocktail Sauce:
  • ⅓ cup bottled chili sauce
  • ⅓ cup reduced-sugar ketchup
  • 2 tablespoons finely chopped onion
  • 2 teaspoons cider vinegar
  • 1½ teaspoons prepared horseradish
  • 1 clove garlic, minced

Preparation

  • Prep

  • Ready In

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry with paper towels. In a 6- to 8-quart Dutch oven combine water, onion, celery, Old Bay seasoning, Cajun seasoning, and, if desired, cayenne pepper. Cover and bring to boiling.
  2. Add potatoes and return to boiling; reduce heat. Simmer, covered, for 6 minutes. Add corn pieces; return to a simmer. Cook, covered, for 5 minutes more. Add shrimp and sausage; return to a simmer. Cook, covered, for 2 to 3 minutes more or until shrimp are opaque and potatoes are tender, stirring occasionally.
  3. Carefully drain in a large colander or remove the food using a large slotted spoon. Discard onion wedges and celery. Serve shrimp, sausage, and vegetables, if desired, with Cocktail Sauce and hot pepper sauce. Makes 6 (4 pieces potato, 2 pieces sausage, 2 pieces corn, and three shrimp each) servings.
  4. Cocktail Sauce: In a bowl, combine chili sauce, ketchup, onion, cider vinegar, prepared horseradish, and garlic, minced. Cover and refrigerate for up to 1 week. Makes about ¾ cup.

Nutrition information

  • Serving size: 4 pieces potato, 2 pieces sausage, 2 pieces corn, and 3 shrimp
  • Per serving: 253 calories; 6 g fat(1 g sat); 3 g fiber; 25 g carbohydrates; 26 g protein; 45 mcg folate; 147 mg cholesterol; 3 g sugars; 286 IU vitamin A; 13 mg vitamin C; 72 mg calcium; 3 mg iron; 600 mg sodium; 760 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch

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