Marty's Lowcountry Boil
We were lucky enough to get to know Marty Gallipeau (@badfish)—one of our guides while we were down in Charleston shooting our summer catalog. He whipped us up a lowcountry boil and not only introduced us to this iconic southeastern staple, but shared the recipe.
Consider this the southeastern equivalent of a New England clam bake. The ingredients and technique may be simple, hell, downright primitive. But the end result is a feast of epic proportions best enjoyed with plenty of cocktail sauce, ice-cold beers, and good friends.
Take it away, Marty.
• 4-5 pounds of fresh shrimp
• 2-3 pounds of 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 1/4s
• 2-3 halved lemons
• 2-3 Zatarain’s "boil in a bag" boxes
• 1 or 2 boxes of Old Bay or Cajun seasoning
• Plenty of hot sauce and cocktail sauce
• Roughly chopped parsley for garnish
• Plenty of newspaper (for serving)
Cooktime: 35-40 min. Feeds 6-8
“Bring pot of water to a boil with 2-3 lemons and couple packs of Zattarains. Now the fun part. Start a 20 min. countdown as soon as you drop in the potatoes. Cover the pot and bring back to a boil. After 10 min. add onion. After 15 min. add sausage and corn. In the last 3-5 min. add your shrimp. Now, make sure your table is prepared with a couple layers of newspaper then lift the basket to let the liquid drain back into the pot, and finally dump the boil onto the table. Dust it with Old Bay and don't be afraid to get messy!”