All the fun of a beach party meal in an easy weeknight (or weekend!) dinner. Chicken sausage cuts calories & fat and the leek adds extra veggies.

Ingredients – serves 4

3 quarts water

1/4 cup Old Bay seasoning

3 tablespoons lemon juice plus lemon wedges for serving

8 ounces baby or red potatoes

8 ounces unpeeled raw shrimp (21-25 count per pound)

5 ounces andouille chicken sausage, cut into 1-inch pieces

2 ears corn, husked & cut in half

1 large leek sliced

Melted butter for serving (optional)


  1. Combine water, Old Bay & lemon juice in a large pot. Bring to a boil. Add potatoes and cook until tender, 15-20 minutes.
  2. Add sausage, corn, and leek; cook while stirring occasionally 5-6 minutes or until veggies are tender-crisp.
  3. Add shrimp cooking until shrimp are pink, 2-5 minutes.
  4. Using a slotted spoon & tongs, divide the contents among four serving bowls. Drizzle each portion with the cooking liquid. Serve with lemon wedges, and butter, if desired.

Nutritional information

Serving size: 2 cups

Calories: 222; Fat: 5 grams; Carbs: 23 grams; Total sugars: 5 grams; Protein: 21 grams; Sodium: 528 mg.