Recipe Image

Seafood Boil

  • 30 m
  • 40 m
Diabetic Living Magazine
“This dish is a twist on the classic Louisiana seafood boil.”


    • 8 ounces fresh or frozen shrimp in shells
    • 8 ounces fresh or frozen skinless salmon fillets
    • 2 tablespoons olive oil
    • 3 ounces cooked Italian-style chicken sausage, halved lengthwise and sliced ½ inch thick
    • 1½ cups sliced celery
    • 1 cup coarsely chopped red onion
    • 1 cup water
    • 1 cup dry white wine or ¾ cup reduced-sodium chicken broth + 2 Tbsp. white wine vinegar
    • 2 sprigs fresh parsley
    • 1 teaspoon celery seeds
    • ½ teaspoon paprika
    • ½ teaspoon black pepper
    • ¼ teaspoon kosher salt
    • ¼ teaspoon cayenne pepper
    • 12 small live clams in shells, scrubbed and soaked (see Tips)
    • 2 large ears of corn, each cut into 3 chunks
    • 3 tablespoons snipped fresh parsley
    • 6 (1 ounce) slices French bread, toasted


  • 1 Thaw shrimp and salmon, if frozen. Devein shrimp, but do not peel. Rinse shrimp and salmon; pat dry. Cut salmon into six pieces.
  • 2 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.
  • 3 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.
  • 4 Top servings with parsley and serve with toasted bread.
  • Tips: To clean live clams, scrub clams in shells under cold running water. In a large container combine 8 cups cold water and 2½ Tbsp. salt; add clams. Soak 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019