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Gogebic Country Boil

  • Crab boil / Seafood boil
  • All Shellfish
  • Active Time:15 min
  • Total Time:35 min
  • Servings:12
  • Difficulty:Intermediate
Photo by Rachael Martin

This Michigan riff on South Carolina's Low Country boil was created by Richard Low, a runner-up in our 2016 member's recipe contest.

Richard's Upper Peninsula seafood boil includes wild Alaskan sablefish (black cod) and spot shrimp. This is an easy way to cook for a large group, like Richard's family, who eats it off of packing paper on a picnic table.



Peel and remove tails from shrimp. Slice sablefish fillets into 1-inch strips, leaving the skin on. Cut sausage into 1/2-inch pieces. Shuck corn and break in half.

Fill a very large pot 2/3 full of water (Richard uses a turkey deep fryer, which generally hold 30 quarts). Add entire can of Old Bay seasoning and bring water to boil. Add potatoes and sausage and cook for about 10 minutes.

Add corn and sablefish, cooking for an additional 5 minutes or until cooked.

Add shrimp once the sausage, corn, and sablefish are tender. Cook for about more 3-4 minutes, until shrimp are cooked (shrimp will turn opaque when done).

Drain and serve!

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