My friend, Anne, wrote me and told me that she makes a sausage and shrimp dinner that her family likes. I never would think to put those two things together, but she likes it. She puts in vegetables and salad too.
The name of the sausage is Open Nature Smoked Andouille Chicken Sausage.
I found sausage and shrimp jambalaya and gumbo recipes on the internet, but I finally found one that is low carb. I will include that at the end of this blog. Don’t eat the jambalaya or gumbo the way it is done–too many carbs. I am glad Anne does it a low-carb way.
The carb count on the sausage is pretty good. 1g of carb per link. Protein is 16g. So that part is great, but then there is the sodium.
Points to remember:
1. Sodium is not such an issue in losing body fat, but it is an issue in retaining water weight and if you have high blood pressure. One link is 570mg.
It is recommended that adults under age 51, have less than 2300mg of sodium per day and over 51–1500mg. So, one link is a third of an older person’s recommended intake. What if you ate two links and had more sodium in the day too? Sodium hides in many things. You have to be aware that most canned and frozen foods are high in sodium.
To compare, a slice of medium bacon, known to have nitrates and sodium has 185mg of sodium in it.
If you have blood pressure or heart issues, or edema issues, you especially have to watch your intake of sodium and it also stores a lot of water weight.
She also has it with frozen shrimp. Just a note: 3 ounces of fresh shrimp is around 140mg of sodium vs. 300mg for frozen shrimp. But, there are no carbs in shrimp.
2. Put more veggies on the plate and only 4 ounces total of the shrimp and sausage, and it is important to weigh or measure.
The meal looks delicious, but since it is high in sodium, make it a once in a while treat or you will retain water and it will show on your scale.
3. It is best to buy fresh. Fresh sausage and shrimp will probably save at least half of the sodium in frozen foods.
Low Carb Sausage and Shrimp recipe