Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Benjamin
From the Baton Rouge, LA area this is our recipe: Good ole Zatarains crawfish boil mix. Fresh corn on the cob (cut down to 4 to 6 inches)Onion (use an apple slicer for proper size cuts)Whole boiler potatoes (should be a little bigger than bite size, maybe 2 bites)Button mushroomsWhole garlic (has a great flavor when soaked in the boil) And maybe some fresh cut pineapple chunks (adds that sweet and spicy to the mix. Andouille sausage is a must, but leave em about 4 inches long that way you can pick up a big piece to have as you go. To each their own and if you like green veggies, throw em in and enjoy. Boil the crawfish and check regularly (every party should have a true southerner who can judge when it's just right. Don't let that boil go to waste after your crawfish are done, throw in some big ole gulf shrimp (10-15 ct size, and crab legs for a less spicy treat that tastes great. Most importantly, this dish is served best when paired together with an abita beer and your friends and family. Geaux Tigers! Laissez le bon temps rouler!
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From the Baton Rouge, LA area this is our recipe: Good ole Zatarains crawfish boil mix. Fresh corn on the cob (cut down to 4 to 6 inches)Onion (use an apple slicer for proper size cuts)Whole boiler potatoes (should be a little bigger than bite size, maybe 2 bites)Button mushroomsWhole garlic (has a great flavor when soaked in the boil) And maybe some fresh cut pineapple chunks (adds that sweet and spicy to the mix. Andouille sausage is a must, but leave em about 4 inches long that way you can pick up a big piece to have as you go. To each their own and if you like green veggies, throw em in and enjoy. Boil the crawfish and check regularly (every party should have a true southerner who can judge when it's just right. Don't let that boil go to waste after your crawfish are done, throw in some big ole gulf shrimp (10-15 ct size, and crab legs for a less spicy treat that tastes great. Most importantly, this dish is served best when paired together with an abita beer and your friends and family. Geaux Tigers! Laissez le bon temps rouler!
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Kera
I LOVE seeing people in the food industry learn from others. The moment we stop learning and expanding what we're willing to experiment with is the moment a product begins to suffer. And I believe that's true of just about everything. People know me by my scones and coffee cake. It's become expected and there are favorite flavors or varieties. But if i don't explore and learn from what others have to offer or their suggestions then I'm not really making a product for the people who are eating them, I'm making it solely for my pride. If that makes sense. Never stop being a student of your craft.
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I LOVE seeing people in the food industry learn from others. The moment we stop learning and expanding what we're willing to experiment with is the moment a product begins to suffer. And I believe that's true of just about everything. People know me by my scones and coffee cake. It's become expected and there are favorite flavors or varieties. But if i don't explore and learn from what others have to offer or their suggestions then I'm not really making a product for the people who are eating them, I'm making it solely for my pride. If that makes sense. Never stop being a student of your craft.
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Nihilist
Most of the food in Louisiana (especially New Orleans) is heavily influenced by Africa but France gets the credit. I realized this when I visited France expecting similar food, I was in for a surprise. French food is for the most part bland, seafood is served cold, and there is no rice ( which is basically a staple in Louisiana. Its not until I had Haitian food (deep fried pork, rice and beans, hot peppers) did I realized the common thread Haiti and Louisiana had was African cuisine not French!
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Most of the food in Louisiana (especially New Orleans) is heavily influenced by Africa but France gets the credit. I realized this when I visited France expecting similar food, I was in for a surprise. French food is for the most part bland, seafood is served cold, and there is no rice ( which is basically a staple in Louisiana. Its not until I had Haitian food (deep fried pork, rice and beans, hot peppers) did I realized the common thread Haiti and Louisiana had was African cuisine not French!
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Benjamin
BUCKLE UP, BUTTERCUPS! OUR SEASON IN NEW ORLEANS ENDS WITH A BANG! We got to hangout and learn how to make authentic andouille, then party hardy with our bud Mason at Turkey and the Wolf! We couldn't have had a better day and we hope you enjoy it! Remember to follow us knuckleheads themeathook brentonyoung benjaminstephen!
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BUCKLE UP, BUTTERCUPS! OUR SEASON IN NEW ORLEANS ENDS WITH A BANG! We got to hangout and learn how to make authentic andouille, then party hardy with our bud Mason at Turkey and the Wolf! We couldn't have had a better day and we hope you enjoy it! Remember to follow us knuckleheads themeathook brentonyoung benjaminstephen!
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slimydick23
As a lifelong Cajun trying so hard to hold onto traditions. to see a Virginian actively piss me off with this monstrosity of a crawfish boil. I'm so upset. I've never seen a mess like that in my life. A proper crawfish boil is. WATER. ZATERAINS. CRAWFISH. POTATOES. CORN. NOTHING ELSE. Quit trying to get cute!
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As a lifelong Cajun trying so hard to hold onto traditions. to see a Virginian actively piss me off with this monstrosity of a crawfish boil. I'm so upset. I've never seen a mess like that in my life. A proper crawfish boil is. WATER. ZATERAINS. CRAWFISH. POTATOES. CORN. NOTHING ELSE. Quit trying to get cute!
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mastercfromhalo3
I liked this video until the 2nd half and watched a scrub ruin a crawfish boil. broccoli? Brussels sprouts? Did you even wash the craws first? GTFO with this millennial BS. sincerely, a millennial (by technicality only) New Englander. Just stop trying guys. youre embarrassing yourselves
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I liked this video until the 2nd half and watched a scrub ruin a crawfish boil. broccoli? Brussels sprouts? Did you even wash the craws first? GTFO with this millennial BS. sincerely, a millennial (by technicality only) New Englander. Just stop trying guys. youre embarrassing yourselves
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The
The only thing that's needed in a crawfish boil is crawfish, corn, potatoes, and sausage. maybe lemon. but yall were waaaaay to extra with the broccoli and mushrooms and fish sauce. just simple crawfish boil will do. Less is more. (Louisiana born and raised)
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The only thing that's needed in a crawfish boil is crawfish, corn, potatoes, and sausage. maybe lemon. but yall were waaaaay to extra with the broccoli and mushrooms and fish sauce. just simple crawfish boil will do. Less is more. (Louisiana born and raised)
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Dan
I'm from romania and the traditional romanian sausage is exactly like this sausage, and depends on what part of the balkans you are, there are small differences between this sausage, for example where i'm from, it's made spicy and with garlic
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I'm from romania and the traditional romanian sausage is exactly like this sausage, and depends on what part of the balkans you are, there are small differences between this sausage, for example where i'm from, it's made spicy and with garlic
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Joni
A legitimate question. when I prepare Brussels or Broccoli there is a taste that has hints of sulfur. Wouldnt adding them to a boil bring that same flavor? I live in the South and I LOVE A BOIL. but Ive never had that incorporated at all.
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A legitimate question. when I prepare Brussels or Broccoli there is a taste that has hints of sulfur. Wouldnt adding them to a boil bring that same flavor? I live in the South and I LOVE A BOIL. but Ive never had that incorporated at all.
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Zachary
Aye my family have a deer farm exotic ranch in Columbus Texas and another fam member owns a crab and shrimp boat and their parents a seafood restaurant in Houma Louisiana by the coast if eater is ever back there holla! :3
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Aye my family have a deer farm exotic ranch in Columbus Texas and another fam member owns a crab and shrimp boat and their parents a seafood restaurant in Houma Louisiana by the coast if eater is ever back there holla! :3
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