This popular stew (named after the old town center on St. Helena Island) is really a boiled dinner made to showcase some of the bounty of the region. We've substituted lower-fat turkey kielbasa for the more traditional Lowcountry smoked sausage, a spicy variety made with pork.
3 quarts water
1 (3-ounce) box crawfish, shrimp, and crab boil (such as Zatarain's)
1 pound turkey kielbasa, cut into 1-inch pieces
6 ears shucked corn, each cut crosswise into 4 pieces
2 pounds unpeeled medium shrimp
How to Make It
Bring water and seasoning bag to a boil in an 8-quart stock pot; cook 10 minutes. Add sausage; cook 5 minutes. Add corn; cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Discard seasoning bag. Drain.
Note: Open seasoning bag to disperse spices into water, if desired. Spices will adhere to shrimp and corn and add more color to the dish.