Peel shrimp, and devein, if desired. Set aside.

Cut sausage into 1/4-inch-thick slices. Cook sausage in a large skillet over medium-high heat 5 minutes or until golden brown. Remove sausage, and drain on paper towels, reserving drippings in pan. Set sausage aside.

Saute onion and bell pepper in drippings and hot oil 8 minutes or until tender. Add garlic, and saute l minute.

Whisk in flour, and cook, whisking constantly, 1 minute or until flour is browned.

Whisk in chicken broth. Bring to a boil; reduce heat, and simmer 2 minutes. Stir in shrimp, and cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Stir in sausage,

crabmeat, and spices; cook, stirring occasionally, until thoroughly heated.

Serve immediately over hot cooked grits, brown rice, pasta, or toasted whole grain bread.

To cut carbs further: Replace flour with Xanthan gum.

Alternate serving ideas:

At lunch, ladle the rich sauce into freshly baked pastry shells, and serve with a tossed green salad. For an evening meal, present the sauce over hot cooked pasta, grits, or rice. Follow package directions for the desired number of servings. Add a green vegetable, and you're set.

Adapted from recipe by: Paulette Thomas, Edisto Island, SC

Each (3/4 cup) serving contains an estimated:

Cals: 239, FatCals: 77, TotFat: 9g

SatFat: 2g, PolyFat: 2g, MonoFat: 3g

Chol: 178mg, Na: 657mg, K: 531mg

TotCarbs: 9g, fiber: 1g, Sugars: 3g

NetCarbs: 8g, Protein: 31g

Rice, grits, pasta, etc. not included in nutrition data.