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.
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- Calories: 262
- Calories from fat: 29%
- Fat: 8.3g
- Saturated fat: 3g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.6g
- Protein: 28g
- Carbohydrate: 20.8g
- Fiber: 3g
- Cholesterol: 159mg
- Iron: 9.5mg
- Sodium: 738mg
- Calcium: 107mg
- 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
- 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.
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