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

Source: Diabetic Living Magazine




Ingredient Checklist


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.

  • 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: 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

2 cups
333 calories; protein 26.7g; carbohydrates 28.2g; dietary fiber 2.4g; sugars 5.8g; fat 10g; saturated fat 1.7g; cholesterol 101.2mg; vitamin a iu 620IU; vitamin c 9.9mg; folate 92.1mcg; calcium 87.8mg; iron 3mg; magnesium 66mg; potassium 583.1mg; sodium 561.3mg.

1/2 vegetable, 1 1/2 starch, 3 lean protein, 1 fat