It's time to roll up your sleeves, spread out the newspaper, and call all your friends because, our friend Marty, from Badfish, left his Lowcountry Boil recipe with us and we're spreading the love by giving it to you.



  • 4-5 lbs of fresh shrimp

  • 2-3 lbs of red potatoes, cut into bite size pieces

  • 2 smoked andouille sausages

  • 5-6 pieces of corn, broken in half

  • 2 yellow or white onions, roughly cut into 1/48

  • 2-3 halved lemons

  • 2-3 Zatarain’s “boil in a bag” boxes

  • 1 or 2 boxes of Old Bay seasoning

  • Plenty of hot sauce and cocktail sauce

  • Roughly chopped parsley for garnish

  • Plenty of newspaper (for serving)


    Bring pot of water to a boil with 2-3 lemons and a couple packs of Zatarain’s. Add the potatoes and start a 20-minutes countdown. Cover the pot and bring to a boil. After 10 minutes add onion. After 15 minutes add sausage and corn. In the last 3-5 minutes add the shrimp. Make sure the table is prepared with a couple layers of newspaper. Life the basket to let the liquid drain back into the pot, and dump the boil onto the table. Dust it with Old Bay and enjoy!



    • 35-50 min.
    • Feeds 6-8