Low-Country Boil with Shrimp and Smoked Turkey Sausage

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

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.

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.
AHA Healthy Slow Cooker Cookbook, 2nd Edition

AHA Healthy Slow Cooker Cookbook, 2nd Edition

The versatile slow cooker is American’s favorite kitchen appliance -- AND -- it can help support a healthy diet! The American Heart Association Healthy Slow Cooker Cookbook, 2nd Edition is back with brand new recipes that utilize your slow cooker and nourish you. From appetizers to desserts, the 230 recipes in this cookbook will surprise you with their variety and depth of flavor. Photography ©2018 by Lauren Volo.

Sample Recipes:

Beef Stew with Fresh Mango

Acorn Squash Wedges with Walnuts

Steamed Pumpkin Bread

Kale and Red Quinoa Soup

 

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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.