A Taste of Louisiana in the Netherlands: Recreating the Classic Seafood Boil

Louisiana Seafood Boil

There's something special about a seafood boil--the kind that bubbles up in a big pot on a Louisiana porch or back yard while neighbors, friends, and family laugh, music plays, and the smell of spices floats through the air. Growing up in Louisiana, we didn't need a holiday as an excuse for a boil. We gathered for graduations, engagement parties, sports, or a competition. It was more than food--it was community.

Back home, the boil wasn't just about the crawfish (though they are unforgettable). It was about the entire spred--corn on the cob, potatoes, spicy sausage, mushrooms, and onions. Sometimes crab or shrimp would also make an appearance too, depending on what was fresh. Everything was dumped out onto a big table covered in newspaper with trays for the shells, no plates, no pretense--just good food and good company.

When I moved to Minnesota, fresh crawfish was hard to come by, but that didn't stop us. We improvised with frozen crawfish tails and fresh shrimp. The pot was smaller, the crowd was cozier, but the heart and soul of the boil remained. And now, living in the Netherlands, I'm bringing that same Louisiana spirit across the ocean.

No backyard boil? No problem. You can still recreat the magic in your kitchen with a big pot and a lot of love.

Cajun-Style Shrimp and Crab Boil (Stovetop Edition)

Ingredients:

1 lb fresh or frozen shrimp

1 lb crab legs or claws (optional)

1 lb frozen crawfish tails (optional)

4-5 small red potatoes, halved

2-3 ears of corn, cut into thirds

1 large onion, quartered

1 cup whole mushrooms

1-2 smoked sausages or hotdogs

1 lemon, halved

1/3 cup Cajun Seasoning (Slap ya mama or Tony's)

4 cloves garlic

2 bay leaves

1 tsp cayenne (optional)

Salt to taste

2 Tbsp butter (for finishing)

Fill a large stock pot halfway with water. Squeeze in lemon juice, then toss in the halves. Add Cajun seasoning, bay leaves, garlic, and a generous pinch of salt. Bring to a rolling boil.

Toss in the potatoes, onions, mushrooms, and sausage. Boil for about 10 minutes, or until the potatoes are nearly fork-tender.

Add corn and crab legs, simmer for another 5-7 minutes.

Add shrimp and crawfish tails last-they only need 3-4 minutes. As soon as the shrimp turn pink and curl, turn off the heat. Stir in butter for a glossy, rich finish.

Drain with a spoon or ladel with holes in it, serve on a large tray, drink something cold, and enjoy the moment.