Seafood boils typically feature one or more types of shellfish boiled with vegetables and seasonings to bring out the sweet and briny flavors of the meat. Though often done in an extra-large pot in the backyard with a group of guests, many people also enjoy them at seafood restaurants. Here's more about their delicious history in the U.S.

History of Seafood Boils

Boils likely began with the Acadian Exile, which displaced thousands of Acadians from Canada's Maritime provinces to various regions of the U.S. Many settled in South Louisiana, where they became known as "Cajuns," and shared their tradition of boiling shellfish with seasonings and vegetables—hence the birth of the crawfish boil. As this tradition spread throughout the South, shrimpers in South Carolina began to prepare their catch of the day similarly and called it a "low country boil." 

In the northeast, boils may have roots in the clambake, which involves steaming clams over a wood fire layered with hot stones, seaweed, and a seawater-soaked canvas. The Wampanoag, who lived in Cape Cod, likely taught this method to settlers of the area. The bake gradually spread throughout New England and evolved to include lobster, mussels, and vegetables.

Different Boils By Region

Chesapeake Bay boils, known as "crab feasts," feature blue crab. They involve steaming crabs with Old Bay® seasoning, which contains celery salt, black pepper, and paprika. Boiler chefs often add vinegar or beer to the steaming liquid to give it extra flavor. 

The low country boil, which is popular in Georgia and South Carolina, features shrimp boiled with onions and lemons for a tangy flavor. This boil usually includes corn, potatoes, and smoked sausage to make it even heartier and more delicious.

The Louisiana boil features crawfish, which are small freshwater crustaceans farmed in the region's marshes and swamps. Chefs boil them in a spicy liquid that contains cayenne and paprika. They add onions, lemons, and garlic before pouring in crawfish, corn, and potatoes, which absorb the savory seasonings as they cook. 

When you're in the mood for a mouthwatering seafood boil, head to LoLo's Seafood Shack. They offer crab leg, shrimp, and crawfish boils to hungry patrons throughout New York City. Call (646) 649-3356 to make a reservation for your party, and visit the website to browse their full menu of New England and Caribbean food.