Bring the Carolina lowcountry to the land of layered salads with this simple stunner. You can even layer it a day ahead to make your next potluck contribution both easy and impressive!
cup crawfish, shrimp and crab boil
lb baby red new potatoes (smallest possible)
lb uncooked deveined peeled extra large shrimp, tail shells removed
oz andouille or kielbasa sausage, cut diagonally into 1/2-inch slices
cans (11 oz each) Green Giant™ SteamCrisp® Extra Sweet Niblets® whole kernel sweet corn, undrained
cups coleslaw mix or shredded cabbage
cup coleslaw dressing or sweet onion dressing
cup scallions, thinly sliced diagonally
cup cocktail sauce, if desired
In large stockpot, heat 6 quarts water to boiling. Add boil seasoning mix and salt; return to boiling. Add potatoes; cook 20 to 30 minutes (depending on size of potatoes) or until fully cooked and skewer inserted in center of largest potato comes out clean. Use slotted spoon to remove potatoes to bowl. Add shrimp to water; return to boiling and cook about 3 minutes or until bright pink and cooked throughout. Drain shrimp; cool.
Meanwhile, spray 10-inch skillet with cooking spray. Heat skillet over medium-high heat. Cook sausage in skillet 2 to 4 minutes on each side or until browned. Transfer sausage to plate to cool, then spray pan again and add corn to pan. Cook 5 to 7 minutes or until browned. Remove from heat.
In large bowl, mix coleslaw mix with dressing, tossing to coat. Refrigerate all ingredients until cool, about 1 hour.
In 3 1/2-quart trifle bowl or glass bowl, layer the salad. Place potatoes on bottom, then gently place cabbage over potatoes, keeping sides of bowl clean. Add sausage, corn, shrimp and scallions. Serve with cocktail sauce.
Place small glass bowl in center of dish on top of sausage. Add corn and shrimp around it, then fill with cocktail sauce for a pretty presentation.
Like it spicier? Let the shrimp soak in the boiling liquid after they've turned pink, 3 to 5 minutes longer, without the heat on. They will absorb more of the seasoning without overcooking.
4 cups (from about 8 ears) fresh corn kernels cut from cobs can be substituted for the canned corn.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.