Low-Country Shrimp and Sausage Boil
Recipe from Diabetic Living

Low-Country Shrimp and Sausage Boil

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Servings: 6 to 12
Serving size: 4  pieces potato, 2 pieces sausage, 2 pieces corn, and 3 shrimp
Total Time: 45 mins
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  • 1   pound 
    fresh or frozen large shrimp in shells
  • 8   cups 
  • 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
  • 1/2  teaspoon 
    cayenne pepper (optional)
  • 1   pound 
    new potatoes (about 2 inches in diameter), halved
  • 3   
    corn, shucked and cut into quarters
  • 10   ounces 
    smoked turkey sausage and/or cooked turkey andouille sausage, cut crosswise into 3/4-inch slices
  • 1   recipe 
    Cocktail Sauce (below) (optional)
    Bottled hot pepper sauce (optional)
Cocktail Sauce
  • 1/3  cup 
    bottled chili sauce
  • 1/3  cup 
    reduced-sugar ketchup
  • 2   tablespoons 
    finely chopped onion
  • 2   teaspoons 
    cider vinegar
  • 1 1/2  teaspoons 
    prepared horseradish
  • 1   clove 
    garlic, minced

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.
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.
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.
Cocktail Sauce
In a bowl combine chili sauce, ketchup, onion, cider vinegar, repared horseradish, and garlic, minced. Cover and refrigerate for up to 1 week. Makes about 3/4 cup.

Nutrition information
Per Serving: cal. (kcal) 253, Fat, total (g) 6, chol. (mg) 147, sat. fat (g) 1, carb. (g) 25, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 26, vit. A (IU) 291.54, vit. C (mg) 12.4, Thiamin (mg) 0.18, Riboflavin (mg) 0.09, Niacin (mg) 3.55, Pyridoxine (Vit. B6) (mg) 0.27, Folate (g) 44.35, Cobalamin (Vit. B12) (g) 0.92, sodium (mg) 600, Potassium (mg) 760, calcium (mg) 70.68, iron (mg) 3.24, Starch () 1.5, Lean Meat () 3, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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