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.

John Martin Taylor
Recipe by Cooking Light April 1999

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Yield:
8 servings (serving size: 3 pieces corn, 2 sausage pieces, and 1/4 pound shrimp)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

262 calories; calories from fat 29%; fat 8.3g; saturated fat 3g; mono fat 3g; poly fat 1.6g; protein 28g; carbohydrates 20.8g; fiber 3g; cholesterol 159mg; iron 9.5mg; sodium 738mg; calcium 107mg.
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