A Southern-inspired restaurant at Somerville’s Assembly Row churns out dishes like chicken and waffles, fried green tomatoes, shrimp and grits, and fried okra, but the seafood melange of the frogmore stew lands Southern Kin on this map. It’s not a Vietnamese-Cajun seafood boil, and it doesn’t require a bib, but its mix of flavors — not to mention andouille sausage, corn, and a jumble of seafood — hit a similar note that’ll leave seafood lovers satisfied.

Loui Loui puts Louisiana seafood front and center, optimizing the shaked-in-a-bag route for mixing in all the spices. Guests get to choose their combination of seafood, pick sides, and select a seasoning from three options: butter with garlic, lemon pepper, or Louisiana-style, all with varying levels of spiciness. There are also soups, fried seafood, chicken tenders, and assorted sides like cole slaw and french fries. Loui Loui also has locations in Stoneham and Lowell, as well as one each in New Jersey, New York, and Georgia.

One of Boston’s earliest entries to the scene, Holly Crab is the work of co-owners Ryan Kim and Rick Kim, who wanted to emulate Vietnamese-Cajun seafood they had tasted in California. With varieties of seafood ranging from crab and shrimp to catfish and oysters, everything gets shaken up in a bag with plenty of spices. The restaurant first opened in February of 2016 and now has a second location in Lowell.

Like the Southern Kin dish above, this one’s a bit of a departure from the Vietnamese-Cajun style, but it satisfies just the same. The Frogmore specializes in Southern cuisine, drawing inspiration in particular from the Carolina coastline. Its low country boil puts Old Bay flavoring to work spicing up a mix of shellfish, corn, potatoes, and house-made andouille sausage. The fixings are all simmered in Old Bay broth and served either as a single entree or for a whole table.

Brother’s Crawfish is the first of two similar restaurants in the area, and it serves everything from Cajun-style seafood to teriyaki chicken and rice. Its counterpart is My Sister’s Crawfish II, in Worcester, and they both have spicy seafood on the menu. Order it by the pound and pick your seasoning. (My Sister’s Crawfish II also serves pho and other Vietnamese staples.)

Put this one on your to-do list for the spring: Shaking Seafood could open as early as May in Roslindale. The menu will bear a resemblance to Boston’s other seafood joints, with customers able to choose from several main items — including crab, lobster, and shrimp — and an assortment of sauces for dousing and shaking. As at Shaking Crab (though the restaurants are unrelated), Shaking Seafood will also offer fried seafood, like calamari and oysters.