While I was living in Atlanta, Georgia, I loved going to Tybee Island. We rented a car and drove from Atlanta to Tybee Island, next to Savannah. On the way, there was this restaurant The Crab Shack with a gator lagoon. One of my favorite restaurants of the USA. Great atmosphere, great decoration & great seafood.
However, back in the Netherlands, I was looking forward to enjoy a low country boil again. So I made this Dutch version with crawfish, samphire, small potatoes and a mayonaise sauce. A little bit different, however it does remind me of my sunny days in the States.
Dutch Low Country Boil
- Cooking pan
- 1 liter Shrimp Stock
- 400 gram Small Potatoes
- 100 gram Crawfish Meat
- 100 gram Samphire
- Bunch of Chives
- 6 tbsp Mayonaise
- 2 tsp Sambal Djeroek or another chili paste with lemon peel
- Lemon parts optional
- Cook the potatoes for about 10-15 minutes in the strong shrimp stock. You can use homemade shrimp stock or shrimp stock from stock cubes.
- In the meanwhile, chop the chives and mix the mayonaise and sambal.
- The last 30 seconds of the cooking process, of the potatoes, add the crawfish and samphire. Drain everything and add to a boil. Add the chives, salt & pepper and mix through.
- Serve the dish with the mayonaise and, if you like, lemon parts.