Every Thursday, chef Shannon Dougherty prepares a Louisiana Boil at Cedar Point Bar & Kitchen in Fishtown, starting at 5 p.m.

The boil ingredients vary from week to week with fresh seafood (crawfish/mussles/crab/shrimp).

Typically served with Andouille sausage, new potatoes, corn on the cob, or French bread, the meal comes in at $15.

Tonight's boil will feature shrimp and crawfish.