Backyard Shellfish Boils

Backyard shellfish boils are hyper-regional throughout the South, varying from town to town and even family to family. Heck, folks even fuss about how to boil, how to season, and, as silly as it sounds, how to eat a backyard shellfish boil. The use of corn and potatoes is standard across the board, and blue crab is always welcome. From there, shellfish species, seasonings, and sausage recommendations vary by location. Inspired by our travels and experiences, we’ve created recipes for what we consider to be the three most distinct regions where backyard boils are considered a culinary tradition: the Lowcountry, the Gulf Coast of Florida, and Louisiana.