Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans - Prime Time
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- Опубликовано: 8 апр 2020
- On this episode of ‘Prime Time,’ hosts Ben Turley and Brent Young head down to Wayne Jacob's Smokehouse in New Orleans, to learn how to make andouille sausage. They then bring that sausage over to sandwich king Mason Hereford’s Turkey and the Wolf, to add it to a crawfish boil.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Hosts: Ben Turley, Brent Young
Director/Producer/Editor: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Prime Time,' click here: trib.al/sPoNVUH
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Хобби
Picture in your mind... A gentle wind passing through a field if wheat. That's Brian.
lol he was simping for him so ahrd.
Brian the butcher... what a UNIT.
Brian is as humble as he is large, truly an inspiration.
Pop those pants off and you’ll find the real unit
scasper1010 lmao chill lol
Thats what peak performance looks like boys and girls.
CrimsonFucR That shoulder bone looked so clean. Brian definitely has knife skillz.
Really enjoyed the refreshing laid back honesty of Brian.
All of you people freaking out need to realize that this season of Prime Time was filmed all at once. The first episode of this season was released on February 6th so filming had likely concluded at some point before then. Way way before the virus had everybody shook up.
I like Prime Time. I wish Ben would tell me where I can get that Force awakens shirt.
THIS IS VERY TRUE! We were there from Jan. 6-10. Well before the world melted.
its sad that people would even think that lol.
ELLOHELLWAT they need to stfu this virus is all propaganda
@@Gematrinator it isn't you moron. Put your tinfoil hat back on and shut up
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 mushrooms
Whole 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!!!
Benjamin Kent mmmmmmmm!!!!
This sounds so good! It’s so similar to what we do down here except when people want sweetness they add a can or orange concentrate and a can of sprite. I know people like the new orleans crawfish seasoning but zatarain’s is definitely the way to go!
We do it similar except we just chuck the pineapple in whole and cut it up after
@@gabe2308 I will have to try that when some fresh pineapples come in. Do you peel and core still?
Benjamin Kent we just peel it and take the top off, we found dicing it leads to it releasing too much acid and the crawfish gets a lil soft
Eater is one of the few legit food channels. So much great content.
Too much Japanese cuisine for me. That is all I see, and then an occasional video like this.
Just to remind everyone - when it’s finally safe to travel, come to New Orleans. People like the chefs featured in this series rely on the money spent by out-of-towners, and we would love to see you back.
Jesus.....
Trust me I'll be the first there I've always wanted to come to New Orleans I got family in Shreveport,in in Chicago, but have only gotten to come down there a couple of times smh
Why do people from New Orleans think people won’t come back to their city? It’s not like you’re the only city that is getting affected by COVID-19. People will come back when stuff gets better
We had to cancel our trip to NOLA right when this thing broke out here in the US. ~March 19th. You bet NOLA will be the first place we go to when all this blows through.
you look absolutely scrumcious
3am RUclips be like “Hey want to watch them make sausage”
Me “That’s sounds interesting”
For me it's 5am
It really is interesting
Funny it’s 3 where I’m at rn
It's 3.34am over here and this hits very close to home
1am here
its deadass 3:25 for me 😂😂
One thing thats learned from being a native, no body does the same method. Everybodies varies, but as long as theyre spicy, easy to peel, and good company, party on.
skylinedrevn Yeah, but I’m a native I know better than putting fish sauce in a crawfish boil...if that dude was among locals, they’d clown him so hard...
@@IslenoGutierrez Im local too lmfao. You realize how craft beer came? Random mixtures and experiments. I could see him being local but idk.
skylinedrevn Yeah but bruh, you don’t think locals would look at someone funny if they put Asian fish sauce in a crawfish boil? I know for a fact they would... some things just don’t go in a crawfish boil and fish sauce is one of them... well at least the locals I know would be like WTF
@@IslenoGutierrez I agree, but this is the random things chefs do to find different flavors. Its weird man.
One thin
Boiled crawfish is a big thing in Sweden in the end of summer.
But it is such a different thing, here we season the boil with salt, sugar, dill flowers and beer.
Love all these dudes. It’s sick seeing people LOVING what they do! I spent years making a lot of money at a job I freaking HATED, I went back to school got a 2nd masters and became a social studies teacher. LOVING LIFE
I’ve ordered Wayne Jacobs sausage through the mail twice. I ordered it on Wednesday and I got it by Friday! Excellent products! I recommend the andouille, smoked sausage, Tasso, and Tasso jerky! I also use their gumbo mixes. Delicious!
This has got to be on the bucket list, the crawfish boil looked amazing.
As someone from Louisiana, a crawfish boil is absolutely my favorite event to have, from the family time to the amazing food.
That aint a real crawfish boil.
hibiki54 how so?
Matthew Smith yah I’ve seen other crawfish boils that look more authentic or proper. Real Cajun boys getting down on their boils is the way to go
Checked it off a few years ago and I have never been the same, I live near the north eastern coast and a cannot find good andouille anywhere. Everything I find either tastes like kielbasa or a spicey cheap hotdog.
"It was brought by the French" That explains why my family makes a diffrent sausage We are Metis Which is French Acadian And Native Cree Grandfather would hunt moose And deer Skin clean and prep it And butcher at home Grandmother would run the hand grinder While Grandfather headed over to the local farmers And trade Moose And deer For Pork and Beef He would give it to Grandmother And she would mix in mesured amounts of Smoked And fresh Moose Pork and Beef with spices Ether brown sugar Or maple syrup His smoke hut would hold about 400 to 500 links And the smell was to die for He would stock alot of it But would ether sell the rest at a famers market Along with wild blueberries And jams I have to say up till his 70's That man never stopped going And dinner's there was Sausage mash potatos with garden dill And cream And veggies And a french Canadian cake that was 12 thin layers of diffrent cremes A lost iconic meal
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
A fan of heavy garlic I would prefer Romania's sausage for sure
@@jamarrogers2985 actually in most parts of romania garlic is not used. Just the parts where i'm from
@@danpollo4208 oh ok ..I appreciate the shared knowledge on this
You should definitely try the French version of Andouille (from Vire in Brittany for instance) which is basically an intestine sausage. No grinding, just bowels stuffed in a natural casing and smoked. Really amazing to have with some wine.
Also the andouillette (bests come from Troye), that follows the same principle but is made for grilling or broiling with mustard sauce.
Not for the faint of heart as it does carry a "barn-y" taste but a great thing to try.
Ack, no! I consider myself quite open minded about food, but French andouille and andouillette are, like, my wall. It's a wall I don't want to climb, I don't want to break through, it's just there. My family would bring it out for grill parties, my cousins are crazy for these sausages, but I just say no, thank you. Please don't let them touch my meat. Just pass me the merguez, please and thank you.
Andouille should be a large grind and a large diameter sausage, just like you saw at Wayne Jacobs in the video in Laplace, La.
No
Jesse C What do you mean no? I’m from Louisiana and I know absolutely it does.
Jarred's voice is so high and airy compared to his frame that it's messing with my head. I expect it to be a bass when it's almost and alto.
😂😂😂😂😂
He and I should switch voices. I'm no bass but I want his voice.
loll
Well done fellas. Authentic and real, no BS.
Ben: "Brian I think i'm falling in love with you"
Brian: "K"
Wayne Jacob's andouille is awesome. It's at home in a crawfish boil, gumbo or on a mixed charcuterie board. Sooo freaking good.
I love the Brian the Butcher is also in charge of the smokehouse, I went and bought their andouille online. Can’t wait 😛
As a born and raised craw boiler, it makes me happy to see folks put their own twist on it. Would've used some liquid Z's tho.
Best episode yet!!!
I can see why he put the warning that his boil might tick some people off. Looks good, though!
Kalad Hovatter his method for cooling isn’t great. He also isn’t adding any orange or green beans, or liquid Zatarans. Only southerners would know this though 😂
@@D-Z321 is liquid zatarans any different with the powdered ones?
Afif Sulaiman good question. The truth is there isn’t much difference on the surface. That said, here’s a couple of things to consider:
1. Any liquid, whether it’s Zatarain’s or detergent, will mix much easier and thoroughly than a powder. So if you’re trying to infuse flavor in a large boil, liquid will infuse faster and more consistently throughout the boil.
2. Another difference is the amount/quantity. The liquid is very concentrated so you can use much less and it’s much easier to control. You also need less room to store the liquid.
3. It’s also easier to add to things like eggwash on shrimp or fish for that matter.
At the end of the day, they both work. That said, here’s something worth trying; use the liquid in your next boil and the powder as a dry finish once the crawfish are done, out of the pot and served. Happy boiling mate!
@@D-Z321 thanks for the info!
I agree. I mean his flavors aren't bad but I would add some pineapple or oranges for sweetness and also he definitely needs to cool the pot down a lot more as to keep the succulent nature of the crawfish. I mean, it still looks nice, I'd just be afraid of drying out that delicate crawfish meat.
My favorite episodes!
The duo ive been always waiting 🙌🇵🇭
I'll never look at a meat grinder the same way again.... RIP Don Lewis
Kevin Michael couldn’t fit anything in there let alone a hand
I knowwwwww
Just to remind everyone - when it’s finally safe to travel, come to New Orleans. People like the chefs featured in this series rely on the money spent by out-of-towners, and we would love to see you back.
The sausage commentary were eye opening! Not judging it dope see your personality more out there
Holy hell that shoulder bone. That guy is a beast.
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!!!!
can't stop giggling on the whole video, nice work!
This guy looks like Kenny from walking dead game
LMAO HE DOES
You know what's crazy but I've heard a ton of life long Louisiana natives mention how amazing they believe the Hillshire Farms Andouille sausage is. Being a Montana native and LOVING authentic gumbo I've tried it as well as the Zatarans brand. I'd love to try this kind of sausage made in some back woods meat market in Louisiana. It's just not available here in Montana. I'd die to try this sausage!!! Gumbo, Red Beans and Rice, Jambalaya are my all time favs to eat. And I'm full blooded Italian!!??? Go figure... Louisiana cuisine is just what my palette craves. I love all the aromatic vegetables. I'm dying to go to an authentic crawfish boil!!!!
You should try to eat smoky sausage at ballenberg in Switzerland. Old way with old materials (1600-1800) it's amazing
loved this
Lmao when they were trying to recruit the butcher
This video is cheering up my quarantine . Please share more contents in this period . It’s needed x
Love fro Italy
"Suck the head eat that tail", sounds like a night with my girl
My favorite two guys in the world!
The ultimate duo
love this
Andouille is made with a larger grind, and put in beef casing, and smoked more heavily because it is used as a seasoning in long, slow cooking dishes like gumbo and beans. The beef casing and larger grain is necessary so it doesn’t fall apart after hours of cooking and reheating. The stronger smoke is so that it has enough flavor to season the beans or gumbo. In my family a little goes a long way.
I believe it found its way into crawfish boils because it doesn’t fall apart.
I luv this thank you
Pork and venison sausage also works fantastic with crawfish. I prefer it to andouille personally! Should definitely give it a try.
Thank God, needed a new episode so bad
Wow i would love to try ones
Nice episode guys..
There are two place renom in France for Andouille. One in the western part and they just start to smoked Andouille. Nice to see our "cajun cousins" brought it in Louisiana. One day I will head there and taste it ! :D
I love prime time
These guys need a longer show 🤘
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.
AMAZING !!!!
Lets all just take a moment to thank the world for Brian...what a chill DUDE!!
BRIAN IS KING
Awesome! ♥️👌
i like how he asked to use his knife. respect.
Always nice when the hosts are industry folk because they relate to how grueling the day to day is lol
Hi. In France « Andouille » refers to a category of sausages, slightly smoked or not at all, strictly composed of « organ » meats (large & small intestine of porc, as well as tripes). That version of smoked sausage relates more to « Morteau » sausage if you want to compare with a French cold meats.
Great video awesome content
Your videos always make me hungry! When are you guys coming to London?
Desperately trying to get there, ASAP!
Such a difference between the butcher and the camp little owner it's funny as hell.
Brian has no social skills but i love him so much lmaoo bless up brian you keep it up buddy i appreciate you!
Being from Laplace this was entertaining. complete overkill on a pot of crawfish 😆😆 fun to watch
Butcher Brian seems like like a rad lad!
How cool was that!
The guy is looking at the butcher be like "you"re giving the recipe away!!" lmao
9:10 was such a wholesome moment 😭😭😭
Wow, interesting way of cooking crawfish.
That Zeringue guy! Great show.
Yo Ben I have that same Texas Tavern shirt! I grew up in Roanoke and that was always a favorite growing up as a kid into College late night munchies.
The butcher-crush that Ben and Brent have on Brian is hilarious
Ben is missing his mustache 😭😭. Just love to watch your show
16:08
Serving food on newspaper.
Goodest gourmet idea.
Lafayette IN THE HOUSE!! Outside the jalapeños, excellent job fellas
Throw a F***n crawfish boil and have another beer or two. That sure sounds like a good time in the Big Easy.
This is the perfect video.
Homie wearing a Texas Tavern t-shirt from my hometown, Roanoke VA!!!
THAT IS AWESOME!
Seating 1000 people, 10 at a time since 1930 💙💙💙
Bro, that's MY HOMETOWN. Texas Tavern, 4-eva.
@@BST1000SoccerStuff you're from Roanoke?? That is awesome! What high school did you go to?
Botetourt, baby!
I legit thought that was his brother at Turkey and the Wolf
Same!
I thought it was his dad for a min 😂🤷♂️
I love how they’re clearly still drunk from their shenanigans
I just want to know where he got that cooker from. That is amazing..
His is an Outdoor Gourmet, but it only boils a single sack at a time. Most cookers in this style boil multiple sacks at the same time. For a single sack of crawfish, there are cheaper options, such at just a jet burner and an 80-100 quart boiling pot. However, here is a link to the one he uses in the video:
www.academy.com/shop/pdp/outdoor-gourmet-single-sack-crawfish-boiler-121443094?campid=71700000050043540&adgroupid=58700004906100560&device=c&keyword=92700042448517047&Channel=pla&gclid=Cj0KCQjwj7v0BRDOARIsAGh37ipWojlz2Oe7XP9oB61usUiKJ6u_srmUM9VeU7Pe72oJafru8CJ6RIUaAj0YEALw_wcB&gclsrc=aw.ds#repChildCatid=7831506&ogmap=SEM|PLB|GOOG|SHOP|c|SNR||Brand-Shopping-Sports_and_Rec|Sports_and_Leisure-General||71700000050043540|58700004906100560
They sale them at Academy Sports down here, I'm 45 mins from New Orleans, but most of us just do the pot and burner.
Love New Orleans so much, the food obviously is a big reason but the people and the city are so unique and one of a kind. Hopefully you had time to eat some of the many po boys. Love the show. After the world doesn't burn you need to come to Chicago, we like the meat as well.
But if you want real Cajun you don't go to New Orleans.
“Hotdogs” 😂😂🤣🤣
What temperature do you smoke the sausage at for 10 to 12 hours?
im personally not a big fan of seafood but that boil looks real damn good
Love that Mason but other veggies in the boil, there's so much seasonings it makes sense to spread the love. Wonder if people save the leftover stock for other recipes.?.?.?.?
When this covid stuff is over you should come to New Zealand and do a hungi!
@12:15 someone didnt like the taste of that
You caught that too?
Lol thought that too
All I Want For Christmas is 5 of those links and I want them right now so I can use two for Thanksgiving and 3 for Christmas. Emeril has the best recipe for dressing or stuffing as it is called in the north.
WHO TF PUTS BROCCOLI IN THEIR CRAWFISH BOIL?!!!!!
Apparently transplants from Virginia smh
As far as I know there is only one person on the planet that would do that.
you're definitely who he's referring to @10:30
@@ritchiebesas631 they could've thrown a rock in any direction and found a local to show them how to boil crawfish, but they find some VIRGINIAN?!? C'mon maaaaan.
And brussel sprouts?!?
Those are some monstrous sausages, and a monstrous grind
And it made sense once it went in a boil. Totally great for going into a stew.
Zachary Smith in Lafayette it’s about the same but smaller. Those were a little too big
I have never in my life seen jalapenos, broccoli, mushrooms, and brussel sprouts in a boil.
Then you have never been in New Orleans. Some things have recently gained some traction down here, but mushrooms always go in a boil. Brussel Sprouts and Broccoli have become quite popular in the last few years.
@@JulioTheBusDriver I've had the brussel sprouts and button mushrooms in Lafayette too. All across the area, people are definitely getting more experimental with their ingredients. Whole garlic bulbs will always be my personal favorite.
It sound like what you had was just crawfish boiled in water, because that is literally everything they put in there.
Hey guys! That's a tradicional polish kiełbasa :) totally. For Easter my dad and all the neiberhood is smoking like crazy hehehe.
Looking delicious man hahaha
I can't thank you enough for pronouncing Laplace and New Orleans the same way we say it down here
Wow, good content.
12:10 he totally felt it
17:14 Access Denied lol
I think Brian is the star of the show 😊😉
That is one seriously juicy mustache on Mason, I am super jealous. I can't grow anything remotely that glorious.
Damn that looks good. All of it.