This dish is a twist on the classic Louisiana seafood boil. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 10 g total fat; 1.7 g saturated fat; 101 mg cholesterol; 561 mg sodium. 583 mg potassium; 28.2 g carbohydrates; 2.4 g fiber; 6 g sugar; 26.7 g protein; 620 IU vitamin a iu; 10 mg vitamin c; 92 mcg folate; 88 mg calcium; 3 mg iron; 66 mg magnesium;