Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you use frozen shrimp, be sure to thaw them before adding them to the other ingredients in the stockpot.

Recipe by Cooking Light September 2006


Credit: Howard L. Puckett

Recipe Summary

8 servings (serving size: about 2 3/4 cups)


Ingredient Checklist


Instructions Checklist
  • Bring first 10 ingredients to a boil in an 8-quart stockpot. Add red potatoes and sausage; cook for 12 minutes. Add corn, and cook for 4 minutes. Add shrimp, and cook for 2 minutes or until shrimp are done. Drain and discard bay leaves.


Nutrition Facts

315 calories; calories from fat 11%; fat 4g; saturated fat 1g; mono fat 1g; poly fat 1.2g; protein 31.5g; carbohydrates 38.2g; fiber 3.6g; cholesterol 184mg; iron 5.2mg; sodium 709mg; calcium 91mg.