Low-Country Shrimp and Sausage Boil

Recipe from Diabetic Living
Low-Country Shrimp and Sausage Boil
6 to 12
4  pieces potato, 2 pieces sausage, 2 pieces corn, and 3 shrimp
45 mins
by 4.5 2  people
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  • 1 pound fresh or frozen large shrimp in shells
  • 8 cups water
  • 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, Monounsaturated 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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