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Low-Country Boil with Shrimp and Smoked Turkey Sausage

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Low Country Boil with Shrimp and Smoked Turkey Sausage
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Low-Country Boil with Shrimp and Smoked Turkey Sausage

This is a meal worthy of spreading newspapers on the table for an authentic rustic dining experience. You can opt to peel and eat your shrimp, or go with peeled and deveined. Serve with a crusty whole-wheat roll and a big, dark green, leafy salad.

Slow Cooker Size/Shape: 3- to 4 1/2-quart round or oval
Slow Cooking Time: 4 to 6 hours on low plus 1 hour on low, OR 2 1/2 to 3 hours on high plus 30 minutes on high

Ingredients

Servings  4   Serving Size   1 cup boil (2 ounces shrimp, 1 piece sausage, 2 pieces corn, 2 potato halves)

  • 1 pound medium red potatoes (halved)
  • 4 ounces low-fat smoked turkey sausage (casings discarded if desired), cut diagonally into 4 1-inch pieces
  • 1 cup fat-free chicken broth (low-sodium)
  • 1/2 cup dry vermouth or dry white wine (regular or nonalcoholic), or 2 tablespoons white balsamic vinegar
  • 1/2 cup water
  • 1 medium thinly sliced lemon
  • 2 teaspoons reduced-sodium seafood boil seasoning
  • 1 medium dried bay leaf
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon red hot-pepper sauce
  • 1/8 teaspoon salt
  • 10 ounces peeled and deveined raw medium shrimp or 12 ounces shrimp in the shell (21/25 count per pound)
  • 2 whole ears of corn, husks and silk discarded, each ear cut into 4 pieces

Directions

Tip: Click on step to mark as complete.

  1. Place the potatoes and sausage in the slow cooker. Pour in the broth, vermouth, and water. Stir in the lemon, seafood boil seasoning, bay leaf, pepper, hot-pepper sauce, and salt. Cook, covered, on low for 4 to 6 hours or on high for 2 1/2 to 3 hours.
  2. Quickly add the shrimp and corn and re-cover the slow cooker. Cook for 1 hour on low or 30 minutes on high, or until the shrimp are pink on the outside and the corn is tender. Using a slotted spoon, transfer the shrimp, sausage, and vegetables to shallow serving bowls. (You can spoon the cooking liquid over each serving if desired.) Discard the bay leaf before serving.

Nutrition Facts

Low-Country Boil with Shrimp and Smoked Turkey Sausage

CaloriesCalories

266 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 266
Total Fat 5.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 143 mg
Sodium 580 mg
Total Carbohydrate 30 g
Dietary Fiber 3 g
Sugars 5 g
Protein 24 g

Dietary Exchanges
2 starch, 3 lean meat

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

This is a meal worthy of spreading newspapers on the table for an authentic rustic dining experience. You can opt to peel and eat your shrimp, or go with peeled and deveined. Serve with a crusty whole-wheat roll and a big, dark green, leafy salad.

Slow Cooker Size/Shape: 3- to 4 1/2-quart round or oval
Slow Cooking Time: 4 to 6 hours on low plus 1 hour on low, OR 2 1/2 to 3 hours on high plus 30 minutes on high

Nutrition Facts

Low-Country Boil with Shrimp and Smoked Turkey Sausage

CaloriesCalories

266 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

3g Per Serving
×
Calories 266
Total Fat 5.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 143 mg
Sodium 580 mg
Total Carbohydrate 30 g
Dietary Fiber 3 g
Sugars 5 g
Protein 24 g

Dietary Exchanges
2 starch, 3 lean meat

Ingredients

Servings  4   Serving Size   1 cup boil (2 ounces shrimp, 1 piece sausage, 2 pieces corn, 2 potato halves)

  • 1 pound medium red potatoes (halved)
  • 4 ounces low-fat smoked turkey sausage (casings discarded if desired), cut diagonally into 4 1-inch pieces
  • 1 cup fat-free chicken broth (low-sodium)
  • 1/2 cup dry vermouth or dry white wine (regular or nonalcoholic), or 2 tablespoons white balsamic vinegar
  • 1/2 cup water
  • 1 medium thinly sliced lemon
  • 2 teaspoons reduced-sodium seafood boil seasoning
  • 1 medium dried bay leaf
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon red hot-pepper sauce
  • 1/8 teaspoon salt
  • 10 ounces peeled and deveined raw medium shrimp or 12 ounces shrimp in the shell (21/25 count per pound)
  • 2 whole ears of corn, husks and silk discarded, each ear cut into 4 pieces

Directions

Tip: Click on step to mark as complete.

  1. Place the potatoes and sausage in the slow cooker. Pour in the broth, vermouth, and water. Stir in the lemon, seafood boil seasoning, bay leaf, pepper, hot-pepper sauce, and salt. Cook, covered, on low for 4 to 6 hours or on high for 2 1/2 to 3 hours.
  2. Quickly add the shrimp and corn and re-cover the slow cooker. Cook for 1 hour on low or 30 minutes on high, or until the shrimp are pink on the outside and the corn is tender. Using a slotted spoon, transfer the shrimp, sausage, and vegetables to shallow serving bowls. (You can spoon the cooking liquid over each serving if desired.) Discard the bay leaf before serving.
This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

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