This dish is a twist on the classic Louisiana seafood boil.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp and salmon, if frozen. Devein shrimp, but do not peel. Rinse shrimp and salmon; pat dry. Cut salmon into six pieces.

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  • In a 5-qt. Dutch oven heat oil over medium. Add sausage; cook and stir 3 minutes or until browned. Add celery and onion; cook 5 minutes or just until tender, stirring occasionally.

  • Stir in the next eight ingredients (through cayenne pepper). Bring to boiling. Add clams and corn. Return to boiling; reduce heat. Simmer, covered, 4 minutes. Stir in shrimp and salmon. Simmer, covered, 4 to 5 minutes more or until clam shells open, shrimp are opaque and salmon flakes easily. Discard any clams that do not open.

  • Top servings with parsley and serve with toasted bread.

Tips

Tips: To clean live clams, scrub clams in shells under cold running water. In a large container combine 8 cups cold water and 2 1/2 Tbsp. salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.

Nutrition Facts

333 calories; protein 26.7g 53% DV; carbohydrates 28.2g 9% DV; exchange other carbs 2; dietary fiber 2.4g 10% DV; sugars 5.8g; fat 10g 15% DV; saturated fat 1.7g 9% DV; cholesterol 101.2mg 34% DV; vitamin a iu 620IU 12% DV; vitamin c 9.9mg 16% DV; folate 92.1mcg 23% DV; calcium 87.8mg 9% DV; iron 3mg 17% DV; magnesium 66mg 24% DV; potassium 583.1mg 16% DV; sodium 561.3mg 23% DV.