Dutch Low Country Boil

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

Servings 2 servings
Prep Time 5 minutes
Cook Time 10 minutes


  • 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.
Course: Main Course
Cuisine: Sustainable

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