Reaction To Brits try Louisiana Crawfish Boil for the first time!
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- Опубликовано: 3 дек 2023
- Reaction To Brits try Louisiana Crawfish Boil for the first time!
This is my reaction to Brits try Louisiana Crawfish Boil for the first time
In this video I react to British RUclipsrs Jolly trying Louisiana Crawfish Boil. This is American food that I knew very little about but really learned a lot about here.
#usa #food #reaction
Original Video - • Brits try Louisiana Cr...
Louisiana food is really unique American food. The state was claimed by French and Spanish people, and eventually they added African to the food styles. That being Cajun and Creole food. Lots of spice.
More specifically they're both a mix of French, Choctaw, and West African cuisine.
I'm born/raised in New Orleans, LA and I still live here. Seafood is so common here as the state's southern border is the Gulf of Mexico, and New Orleans is an hour's drive from the Gulf. I go to several crawfish boils (or berls as we locals jokingly call them) a year, especially around Mardi Gras, and you're correct, they are total social events where a bunch of friends gather at someone's house to eat crawfish and drink a lot. They are the best. Our food is so good b/c of the African, Cajun (Acadiana), and European influences. We season the hell out of everything lol.
We used to go to a crawfish boil at a friend's house every year during a musical festival called BluesFest in Eureka Springs Arkansas. Their uncle from Louisiana would bring several coolers full of crawfish. It's cooked in several batches in a huge stockpot with a straining basket. You add more seasoning to each batch, so it's gets spicier with each potful. Each pot has special seasonings/spices along with whole potatoes and corn on the cob along with the crawfish. When it's done, the basket is strained and the food poured out on a newspaper lined table. Everyone just finds a spot at the table and starts eating; yes, you eat with your hands, no silverware needed.
I am from Louisiana, and yes I have been to many family crawfish boils over the course of my life, typically about once per year, plus having boiled crawfish from restaurants another 2-3 times per year, which I would say is about average, but some people have it nearly weekly during crawfish season, which is typically January until May most years. p.s. that looks like a 4 to 5 pound tray of crawfish (serving for 2, or 1 hungry person as there is a LOT of waste material, cost about $25-$30 at drive through crawfish stands, maybe a bit more in sit down restaurants)
Louisiana is in the southern US. Louisiana extends to the Gulf of Mexico. Tons of wetlands in the southern part.
It's located next to Texas on the Gulf of Mexico. In the larger cities like New Orleans, they offer Creole food, which is tomatoe based and outside the cities it is Cajun food, which is without the tomatoes and slightly less spices.
Most boils in the south are done on the back porch at home. They are boiled in pots hung from tripods or on a rack fueled by a propane burner.
Yes it's in the south just to the east of Texas if that helps. They have a coast and LOTS of 'swampland'. Hence the Cajun cuisine. The Formerly French folks figured out w/ the Natives how to make amazing food.
I's Cajun or Creole Seasoning:
Cajun:
2 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. dried oregano
1 tbsp. kosher salt
1 tbsp. onion powder
2 tsp. freshly ground black pepper
2 tsp. cayenne
Creole:
5 tablespoons paprika
3 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
Creole is more 'refined' and not as spicy-hot, Cajun is more 'swamplands back country' cuisine.
The above are 'basic' recipes for each spice... all blends are highly likely to contain all of those spices, respectively, but the quantities might vary slightly, there may be additions, possibly subtractions for each chef/kitchen depending upon a myriad of factors...
How often? Well, I'm in Ohio (way north) so every time I'm in LA (LouisianA), which to date... 3X in 57 years.
Cheers, man.
You left out that Creole food almost always contains Tomato, where Cajun food rarely contains Tomato, Creole food also tends to use a LOT more butter.
I think u did a lovely job explaining that (being from Ohio too) the best we have up here is steaks and corn.. I miss the coast where u can get actual seafood that’s not frozen or covered in preservatives that fuk with my heart and gut..
about the only thing standard you'll find between crawfish boils is a ton of cayenne pepper. that's the foundation. herbs, citrus, other spices vary and are added based on location. but all crawfish boils are getting cooked with enough cayenne pepper to clear out the room when it hits the heat. and on a side note when she was talking about people eating between 3 and 5 pounds of crawfish, the only edible meat you get out of a crawfish is the tail. which is the small nuggets they were pulling out. sucking on the head gets some of the fat and spices from the broth that rendered to come out, but in terms of edible meat it's about 10-15% of the crawfish by weight is what you eat. so 3 pounds of crawfish would be under half a pound of meat.
The most wonderful culture ever. Lived there for over 25 years, the absolute best ever people, and food!!!
Pretty much everyone in the South have eaten Crawfish at one point in their lives.
I love em and cant wait for the season to start!!
My brother was stationed in Louisiana and they asked him if he wanted 5 or 10. He thought they meant crawfish, they meant pounds. They brought him a HUGE tray of crawdads.😂
I am in Texas and in my suburban neighborhood we have a neighborhood crawfish boil every year in the spring. They just have a bunch of tables and they dump all the crawfish, potatoes, and corn on the cob on the table and everyone just gathers around and eats it. There’s also lots of free beer, lol sponsored by one of the neighbors.. I don’t like peeling them. I make my daughter do it for me.
Not from Louisiana, but my background is Acadian. I am totally familiar with lobster, shrimp, crab boils, and crayfish. Louisiana was a former French territory before the Revolutionary War. Louisiana is located along the Gulf Coast.
The cuisine is full of flavor. Peppers, garlic, and lots of spices are part of Cajun cuisine. Our family typically has a seafood boil during the summer.
You might also research the culture of the Creole and Cajun people. The music and dance is amazing. The music ranges from jazz to zydeco. One of my favorite musical groups is BeauSoleil avec Michael Doucet. The songs are performed in French.
You are right Mert, yes we all come together, share, and love everyone, and everything!
You dont usually have seafood boils at resturants. Its more something you make in your backyard with friends. It doesnt really require any special cooking techniques that would make it better at a restaurant. Only thing that makes it unique is quality of meat acquired and blend of seasoning. You just boil some seasoned water, and put in a few classic vegetables like corn and potatos, and then boil the seafood for however long it takes to cook.
Definitely true, it’s more of a backyard party kind of thing. There are some great restaurants though. I highly suggest “The Boil House” in New Orleans. They cover the seafood in an amazing spicy Cajun garlic lemon butter that will knock your socks off.
One seasoning typically used is Old Bay
Old Bay seasoning is a common seasoning for southern seafood, and it contains paprika, cinnamon, mustard, salt, pepper, and several other spices. But mostly paprika.
I live on the Gulf Coast Pensacola Beach Florida USA 🇺🇸 and if you ever come to the USA you need go to a Crawfish Boil you will love the food here 😉❤️👍
Southern Louisiana pretty much is water. Great food.
That 5 pounds per person isn't really as crazy as it sounds. That is the weight of the entire crawfish. If you were to remove all the tail meat and weigh it separately it would be quite a bit less. 👍🏼
Louisiana is the state on the right of Texas, on the Gulf of Mexico. It was originally settled by the French. Cajun and Creole food is a fusion of French and African slave cuisine, with a bit of Caribbean. Because of the neighboring proximity, it's easy to find Texas food in Louisiana and vice versa. The city to go to, in Louisiana, is New Orleans.
Understand that this food was considered trash by the white southerners. The slaves invented this cuisine to keep from starving. Another name for crawfish is "mudbugs."
haggis if imported is illegal in the us
Here in the Pacific Northwest US, we don't have many crawdad boils, I've only been to a few here. But grubbing down on big bowls of crab legs are a big thing here, during crab season. You can get foot long King Crab legs, and the Dungeoness Crab legs are really meaty. Lots of oyster and clam bakes, too. I love a clam chowder breadbowl with the top toasted and placed back on top. Salmon is really good here, too, traditionally cooked on cedar planks for tens of thousands of years.
Most regions do big seafood feasts, one way or another. New England is famous for their seafood boils and clambakes. Catfish and crawdads are famous all across the South even though that's not really seafood, but river food.
I am from south Louisiana and can easily eat 2 of those trays of crawfish and some crabs, I learned to peel them before I could write. yes, we use Zatarain's Liquid crab boil seasoning. and we are right on the Gulf of Mexico..lots of water..and we DON'T use gloves..at least no one in my family ever has
Louisiana is on the Gulf of Mexico in the southern US just east of Texas. New Orleans is a big port city. Louisiana also has a lot of swamp land. Louisiana was a French colony, not a British colony, and was purchased by the US in the early 1800s. The food is very flavorful and quite spicy and hot.
When in season my Wife and our friends eat crawfish around once a week.
Especially when they're in the prime part of the season.
I’m from Alabama in the south We eat crawfish on special occasions like somebody birthday or family reunion
Crawfish seasoning can go from regular to mild to spicy to extremely spicy 🔥🥵
What is this mild crawfish you speak of? Sounds like heresy to me.
@@zeroswat1762 , some of us have ulcers from indulging in the good stuff and now we have to settle for something a little cooler 😕
Old Bay is the most common sea food spice.
Those oysters look so good, a lot like Oysters Rockefeller which I have had twice at the Cafe' Royal in Edinburgh. Last time was 10 yrs. ago, it's not currently on their menu. Dozen on the half-shell, baked with parmesan cheese and spinach. And this Yank *loves* haggis. Got some in the freezer, a fellow clansman about 100 mi. south of here makes it.
The thing about crab boil. It's not just one person buying everything. Everyone brings something. An it all gets cooked together. Sharing food at it's finest.
Used to catch our own blue shell crabs all the time. Crawfish a little bit, but usually left it up to the pros.
Blue shell crab is amazing. Crawfish can be too. It’s not a fancy meal, it’s a common man meal, made great with lots of seasoning
Crawfish are freshwater fish. They live all over the central US but are most prevalent in the south
Louisiana is where the Mississippi River hits the Gulf of Mexico. If you’ve ever been to southern Vietnam/ Mekong Delta area, there are actually a lot of similarities in the food.
Im originally from Louisiana. Some of the best food is from there in my opinion. Just delicious.
I am, a Louisiana native and have lived in Louisiana for most of my life. You do NOT have to "suck the heads" of crawfish. I don't do that and most of the people I know don't.
yes, born and raised in south Louisiana and love crawfish but don't suck the heads..
Most of the weight for crawfish is the shell, which one does not eat. That means five pounds of crawfish results in about two pounds of meat.(or less).
For authentic crawfish there are some standard seasonings but you can find them seasoned in many different ways.
Asians love crawfish and they sell them with all sorts of different seasonings.
Personally I like the traditional method.
I have been to that restaurant that they are at. It’s good food and I am from Louisiana crawfish season I eat it ones week
I didn't have crawfish boil in New Orleans. I have caught shrimp in Florida and had it boiled within an hour. When you've had it that fresh its hard to have it in an inland restaurant.
5 lbs sounds like a lot but you must remember you are only eating the meat in the tail. Also, it takes time to get the meat out.
The crawfish seasoning is difficult to scrub out of your fingers. I made the mistake of trying to remove my contact lenses after eating crawfish. I now wear latex gloves whenever eating crawfish.
NewOrleans Louisiana is one of the largest ports in the country
Cajun food is influenced by so many areas. The boil would kind of a special occasion as it is expensive. Especially the lobster. I can send you some of the spice if you want.
Prefer lobster to prawns, prefer prawns to shrimp, prefer shrimp to crayfish.
I had crawfish one time and that was enough for me
All of it is meant to be a process. Cracking the shells and eating for a while
Lots of spices and lots of beer
Louisnana is next to texas on the gulf coast half the state is a swamp.
2:04
"I Don't Know Where Louisiana Is On The Map, Is It Close To Water?"
In answer to that question, Louisiana is between Texas and Mississippi and part of the state makes up the Gulf of Mexico
You should check them trying the mexican food video
Nummy, mud bugs.
Louisiana butts up to Texas on the east side and the Gulf of Mexico is a t its southern border. You're supposed to suck the heads, not inhale lol.
Cayenne pepper.
Crawfish tails, every day. Entrails are not on my to do list.
I wonder if your wife would like to try it. Seafood is part of the Asian food culture.
I'm sure you know where Texas is.....right?
Louisiana is right next to Texas to the East.
I prefer crab and shrimp to crawfish and lobster. A crawfish boil, fish fry or BBQ are an excuse for a get together and eat great food outside the holidays. My son has a crawfish boil on his birthday every year. He learned how to boil crawfish from my Dad who was Cajun.
The motto of New Orleans and really Louisiana itself is *laissez le bon temps rouler* Let the good times roll.
Americans, esp. in the South, are naturally nice.
Canadians are "nice" due to trying hard to project that image.
You’re right about a crawfish boil being a communal or family event. However, they do serve them in restaurants all over Louisiana. I’ve never cooked them myself, but I’ve been lucky to have been invited to many crawfish boils. There are also several businesses that sell boiled crawfish to go so you can enjoy them at home.
Ugh , i want to adopt a European
I tried this and it's awful. I was even drinking moonshine. They we're too spicy and the thought of sucking out the brains (a Cajun thing)was awful. Not a good experience. NASTY Love From Michigan and it's a cold and snowy Evening.
Crawfish tastes like crap