Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans

Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans - Prime Time

Рет қаралды 1,074,554

4 жыл бұрын

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
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
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Пікірлер: 742

@benyang1549 4 жыл бұрын

Picture in your mind... A gentle wind passing through a field if wheat. That's Brian.

@jacktheripper4970 3 жыл бұрын

lol he was simping for him so ahrd.

@Maza945 4 жыл бұрын

Brian the butcher... what a UNIT.

@RedGreen1 4 жыл бұрын

Brian is as humble as he is large, truly an inspiration.

@scasper1010 4 жыл бұрын

Pop those pants off and you’ll find the real unit

@lbc02gaming99 4 жыл бұрын

scasper1010 lmao chill lol

@business3867 4 жыл бұрын

Thats what peak performance looks like boys and girls.

@devans00 4 жыл бұрын

CrimsonFucR That shoulder bone looked so clean. Brian definitely has knife skillz.

@ELLOHELLWAT 4 жыл бұрын

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.

@BST1000SoccerStuff 4 жыл бұрын

THIS IS VERY TRUE! We were there from Jan. 6-10. Well before the world melted.

@ancheezit 4 жыл бұрын

its sad that people would even think that lol.

@Gematrinator 4 жыл бұрын

ELLOHELLWAT they need to stfu this virus is all propaganda

@Its_Me_Romano 4 жыл бұрын

@@Gematrinator it isn't you moron. Put your tinfoil hat back on and shut up

@thesagepilgrim4441 4 жыл бұрын

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.

@dirtyzestynacho 4 жыл бұрын

Jesus.....

@akiba1972 4 жыл бұрын

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

@TheHilltopperNation 4 жыл бұрын

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

@ericjodoin97 4 жыл бұрын

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.

@claytonkokensparger9045 4 жыл бұрын

you look absolutely scrumcious

@Kaijuus 2 жыл бұрын

Really enjoyed the refreshing laid back honesty of Brian.

@benjaminkent4397 4 жыл бұрын

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!!!

@infallibleblue 4 жыл бұрын

Benjamin Kent mmmmmmmm!!!!

@kennethphamdao4186 4 жыл бұрын

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!

@gabe2308 4 жыл бұрын

We do it similar except we just chuck the pineapple in whole and cut it up after

@benjaminkent4397 4 жыл бұрын

@@gabe2308 I will have to try that when some fresh pineapples come in. Do you peel and core still?

@gabe2308 4 жыл бұрын

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

@wickheinz9337 4 жыл бұрын

Eater is one of the few legit food channels. So much great content.

@Ringele5574 3 жыл бұрын

Too much Japanese cuisine for me. That is all I see, and then an occasional video like this.

@christinamyers8447 3 жыл бұрын

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.

@green4free 3 жыл бұрын

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.

@Aaron-kt4oj 4 жыл бұрын

3am KZfaq be like “Hey want to watch them make sausage” Me “That’s sounds interesting”

@brandoncanseco3356 4 жыл бұрын

For me it's 5am It really is interesting

@greynuffR159 4 жыл бұрын

Funny it’s 3 where I’m at rn

@debashishniloy2618 4 жыл бұрын

It's 3.34am over here and this hits very close to home

@ChadwickHorn 4 жыл бұрын

1am here

@silkswiththemilks9730 4 жыл бұрын

its deadass 3:25 for me 😂😂

@jmsmith1767 3 жыл бұрын

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

@windermere2330 2 жыл бұрын

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!

@mr.sideburns2031 4 жыл бұрын

This has got to be on the bucket list, the crawfish boil looked amazing.

@MatthewSmith-vz6tq 4 жыл бұрын

As someone from Louisiana, a crawfish boil is absolutely my favorite event to have, from the family time to the amazing food.

@hibiki54 4 жыл бұрын

That aint a real crawfish boil.

@MatthewSmith-vz6tq 4 жыл бұрын

hibiki54 how so?

@cooperj7213 4 жыл бұрын

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

@smilysht238 4 жыл бұрын

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.

@TheKirbyT 11 ай бұрын

The butcher-crush that Ben and Brent have on Brian is hilarious

@freakyflow 3 жыл бұрын

"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

@danpollo4208 4 жыл бұрын

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

@jamarrogers2985 Жыл бұрын

A fan of heavy garlic I would prefer Romania's sausage for sure

@danpollo4208 Жыл бұрын

@@jamarrogers2985 actually in most parts of romania garlic is not used. Just the parts where i'm from

@jamarrogers2985 Жыл бұрын

@@danpollo4208 oh ok ..I appreciate the shared knowledge on this

@smlawry1 3 жыл бұрын

Wayne Jacob's andouille is awesome. It's at home in a crawfish boil, gumbo or on a mixed charcuterie board. Sooo freaking good.

@taharokz 4 жыл бұрын

Ben: "Brian I think i'm falling in love with you" Brian: "K"

@KevinMichael 4 жыл бұрын

I'll never look at a meat grinder the same way again.... RIP Don Lewis

@Chilax 4 жыл бұрын

Kevin Michael couldn’t fit anything in there let alone a hand

@GREYDE2 4 жыл бұрын

I knowwwwww

@christinamyers8447 3 жыл бұрын

@bproinsights4141 4 жыл бұрын

The duo ive been always waiting 🙌🇵🇭

@sodomitosakaka 3 жыл бұрын

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.

@DizzyBusy Жыл бұрын

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.

@anthonyellison4737 4 жыл бұрын

Such a difference between the butcher and the camp little owner it's funny as hell.

@rbhankes2505 4 жыл бұрын

Well done fellas. Authentic and real, no BS.

@akotochris 3 жыл бұрын

can't stop giggling on the whole video, nice work!

@bassassassinnn7459 3 жыл бұрын

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.

@tnk4me4 4 жыл бұрын

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.

@hmurillo06 4 жыл бұрын

😂😂😂😂😂

@secrecy3915 3 жыл бұрын

He and I should switch voices. I'm no bass but I want his voice.

@gigiwoodward220 3 жыл бұрын

loll

@ryannovel8892 Жыл бұрын

My favorite episodes!

@thebigsdog 4 жыл бұрын

loved this

@TroutSet 4 жыл бұрын

Best episode yet!!!

@caesarsalad77 4 жыл бұрын

I can see why he put the warning that his boil might tick some people off. Looks good, though!

@D-Z321 4 жыл бұрын

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 😂

@afifsulaiman8597 4 жыл бұрын

@@D-Z321 is liquid zatarans any different with the powdered ones?

@D-Z321 4 жыл бұрын

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!

@afifsulaiman8597 4 жыл бұрын

@@D-Z321 thanks for the info!

@ChiZillaaa 3 жыл бұрын

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.

@MegaMiir 4 жыл бұрын

Holy hell that shoulder bone. That guy is a beast.

@posrendelkan4711 3 жыл бұрын

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!!!!

@littlechef4 4 жыл бұрын

love this

@larryrichardson9539 4 жыл бұрын

I luv this thank you

@jdgonzo1982 4 жыл бұрын

Lets all just take a moment to thank the world for Brian...what a chill DUDE!!

@BST1000SoccerStuff 4 жыл бұрын

BRIAN IS KING

@jmsmith1767 3 жыл бұрын

I love the Brian the Butcher is also in charge of the smokehouse, I went and bought their andouille online. Can’t wait 😛

@TheJanvicgwaps 4 жыл бұрын

Lmao when they were trying to recruit the butcher

@anmolkakkar4487 4 жыл бұрын

This guy looks like Kenny from walking dead game

@dawson.strachan03 4 жыл бұрын

LMAO HE DOES

@tobyihli9470 3 жыл бұрын

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.

@stavtsechansky7864 Жыл бұрын

The ultimate duo

@Brandizzleizzle 4 жыл бұрын

Thank God, needed a new episode so bad

@IslenoGutierrez 4 жыл бұрын

Andouille should be a large grind and a large diameter sausage, just like you saw at Wayne Jacobs in the video in Laplace, La.

@picardsolo2471 4 жыл бұрын

@IslenoGutierrez 4 жыл бұрын

Jesse C What do you mean no? I’m from Louisiana and I know absolutely it does.

@dariusbethune6071 4 жыл бұрын

My favorite two guys in the world!

@chansaicommerce1721 3 жыл бұрын

AMAZING !!!!

@diantrecreagh3269 4 жыл бұрын

"Suck the head eat that tail", sounds like a night with my girl

@jklsr55 3 жыл бұрын

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!!!!

@SkillCuisine 4 жыл бұрын

Awesome! ♥️👌

@neilf.7222 4 жыл бұрын

These guys need a longer show 🤘

@abdultravelvlogss 4 жыл бұрын

Wow i would love to try ones

@bayukhresnanto7114 4 жыл бұрын

Nice episode guys..

@drakkhenn42 4 жыл бұрын

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

@RappersDigest 4 жыл бұрын

Great video awesome content

@HuffNaggles 4 жыл бұрын

Pork and venison sausage also works fantastic with crawfish. I prefer it to andouille personally! Should definitely give it a try.

@federicoc2162 4 жыл бұрын

This video is cheering up my quarantine . Please share more contents in this period . It’s needed x Love fro Italy

@rakshitya9826 Жыл бұрын

i like how he asked to use his knife. respect.

@dirkdelaneuville4996 4 жыл бұрын

Being from Laplace this was entertaining. complete overkill on a pot of crawfish 😆😆 fun to watch

@jacoblevy5782 4 жыл бұрын

I love prime time

@davidcontreras-fe9pb 4 жыл бұрын

The sausage commentary were eye opening! Not judging it dope see your personality more out there

@Amz19871 4 жыл бұрын

Your videos always make me hungry! When are you guys coming to London?

@BST1000SoccerStuff 4 жыл бұрын

Desperately trying to get there, ASAP!

@BlackMadoshi 4 жыл бұрын

You should try to eat smoky sausage at ballenberg in Switzerland. Old way with old materials (1600-1800) it's amazing

@PrettyBoyKii 4 жыл бұрын

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.

@jessep8281 4 жыл бұрын

The guy is looking at the butcher be like "you"re giving the recipe away!!" lmao

@greatness_arives925 3 жыл бұрын

“Hotdogs” 😂😂🤣🤣

@RataStuey Жыл бұрын

I love how they’re clearly still drunk from their shenanigans

@GeraldLyn 4 жыл бұрын

9:10 was such a wholesome moment 😭😭😭

@kofManKan 4 жыл бұрын

How cool was that!

@bengarrido638 3 жыл бұрын

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.

@thub01931 4 жыл бұрын

That Zeringue guy! Great show.

@devrahhowanajinus5531 4 жыл бұрын

Looking delicious man hahaha

@theLOUISIANIMAL1337 3 жыл бұрын

Never seen anyone put Brussel sprouts or broccoli but I'm intrigued

@jamesdeshotel949 4 жыл бұрын

Lafayette IN THE HOUSE!! Outside the jalapeños, excellent job fellas

@ashwinshrestha7943 4 жыл бұрын

Ben is missing his mustache 😭😭. Just love to watch your show

@Tom_Zhang 4 жыл бұрын

Wow, interesting way of cooking crawfish.

@VoodooLegacy369 3 жыл бұрын

This is the perfect video.

@justinbirch93 2 жыл бұрын

I can't thank you enough for pronouncing Laplace and New Orleans the same way we say it down here

@mericanwit 4 жыл бұрын

Niiiice!

@mrmunyang2476 4 жыл бұрын

YUM!!

@vijayraj5004 4 жыл бұрын

Butcher Brian seems like like a rad lad!

@phoebe7611 4 жыл бұрын

im personally not a big fan of seafood but that boil looks real damn good

@iamnoone666 Жыл бұрын

3:23🤣🤣🤣

@iglak 4 жыл бұрын

Hey guys! That's a tradicional polish kiełbasa :) totally. For Easter my dad and all the neiberhood is smoking like crazy hehehe.

@Activisnbeams 4 жыл бұрын

When this covid stuff is over you should come to New Zealand and do a hungi!

@littleb9298 3 жыл бұрын

16:08 Serving food on newspaper. Goodest gourmet idea.

@SuperBC1975 4 жыл бұрын

Throw a F***n crawfish boil and have another beer or two. That sure sounds like a good time in the Big Easy.

@donvaughan5939 3 жыл бұрын

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.

@shbbymosh60 4 жыл бұрын

I legit thought that was his brother at Turkey and the Wolf

@SFledz 4 жыл бұрын

Same!

@fuzzyscreentv9414 4 жыл бұрын

I thought it was his dad for a min 😂🤷‍♂️

@aerwhicmemes6169 4 жыл бұрын

17:14 Access Denied lol

@markfillbrandt8707 2 жыл бұрын

What temperature do you smoke the sausage at for 10 to 12 hours?

@travissomething3341 4 жыл бұрын

Never ever seen brussel sprouts, mushrooms OR broccoli in a boil

@lbc02gaming99 4 жыл бұрын

Travis Something right I’m from Shreveport Louisiana and we don’t eat it like that.

@jacobdwyer4695 4 жыл бұрын

They always have brussels sprouts and mushrooms in a crawfish boil?!

@ShitsAndGigsLmao 4 жыл бұрын

seen a good bit of people use mushrooms, but i've only seen brussels once. i will say though, i had my doubts, but brussels really send it if boiled right. Broccoli is mildly insane though.

@Dougerro 4 жыл бұрын

So you see now. And youre still alive

@Jericho-pn3zi 4 жыл бұрын

Never seen broccoli but mushrooms are fire

@BoyDharma 4 жыл бұрын

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.

@TheInfinityzeN 4 жыл бұрын

But if you want real Cajun you don't go to New Orleans.

@erens-basement Жыл бұрын

Always nice when the hosts are industry folk because they relate to how grueling the day to day is lol

@devans00 4 жыл бұрын

Damn that looks good. All of it.

@blueg6demon371 4 жыл бұрын

That is one seriously juicy mustache on Mason, I am super jealous. I can't grow anything remotely that glorious.

@jdshaw7145 4 жыл бұрын

Homie wearing a Texas Tavern t-shirt from my hometown, Roanoke VA!!! THAT IS AWESOME! Seating 1000 people, 10 at a time since 1930 💙💙💙

@BST1000SoccerStuff 4 жыл бұрын

Bro, that's MY HOMETOWN. Texas Tavern, 4-eva.

@jdshaw7145 4 жыл бұрын

@@BST1000SoccerStuff you're from Roanoke?? That is awesome! What high school did you go to?

@BST1000SoccerStuff 4 жыл бұрын

Botetourt, baby!

@AshLordCurry 3 жыл бұрын

Big up d'Orléans de France 👍🏽

@projectmauvo1789 3 жыл бұрын

Brian has no social skills but i love him so much lmaoo bless up brian you keep it up buddy i appreciate you!

@Malomferi 4 жыл бұрын

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.

@rathyummycookingvlogs9671 4 жыл бұрын

Wow, good content.

@josephhall2858 4 жыл бұрын

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.?.?.?.?