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

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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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Опубликовано:

8 апр 2020

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Комментарии : 742

@benyang1549 4 года назад

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

@jacktheripper4970 3 года назад

lol he was simping for him so ahrd.

@Maza945 4 года назад

Brian the butcher... what a UNIT.

@RedGreen1 4 года назад

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

@scasper1010 4 года назад

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

@lbc02gaming99 4 года назад

scasper1010 lmao chill lol

@business3867 4 года назад

Thats what peak performance looks like boys and girls.

@devans00 4 года назад

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

@thesagepilgrim4441 4 года назад

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 года назад

Jesus.....

@akiba1972 4 года назад

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 года назад

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 года назад

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 года назад

you look absolutely scrumcious

@Kaijuus 2 года назад

Really enjoyed the refreshing laid back honesty of Brian.

@ELLOHELLWAT 4 года назад

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 года назад

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

@ancheezit 4 года назад

its sad that people would even think that lol.

@Gematrinator 4 года назад

ELLOHELLWAT they need to stfu this virus is all propaganda

@Its_Me_Romano 4 года назад

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

@benjaminkent4397 4 года назад

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 года назад

Benjamin Kent mmmmmmmm!!!!

@kennethphamdao4186 4 года назад

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 года назад

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

@benjaminkent4397 4 года назад

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

@gabe2308 4 года назад

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 года назад

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

@Ringele5574 3 года назад

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

@green4free 3 года назад

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.

@christinamyers8447 3 года назад

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.

@jmsmith1767 3 года назад

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

@Aaron-kt4oj 4 года назад

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

@brandoncanseco3356 4 года назад

For me it's 5am It really is interesting

@greynuffR159 4 года назад

Funny it’s 3 where I’m at rn

@debashishniloy2618 4 года назад

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

@ChadwickHorn 4 года назад

1am here

@silkswiththemilks9730 4 года назад

its deadass 3:25 for me 😂😂

@freakyflow 3 года назад

"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

@windermere2330 2 года назад

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 года назад

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

@MatthewSmith-vz6tq 4 года назад

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

@hibiki54 4 года назад

That aint a real crawfish boil.

@MatthewSmith-vz6tq 4 года назад

hibiki54 how so?

@cooperj7213 4 года назад

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 года назад

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 месяцев назад

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

@smlawry1 3 года назад

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

@danpollo4208 4 года назад

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 Год назад

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

@danpollo4208 Год назад

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

@jamarrogers2985 Год назад

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

@bproinsights4141 4 года назад

The duo ive been always waiting 🙌🇵🇭

@KevinMichael 4 года назад

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

@Chilax 4 года назад

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

@GREYDE2 4 года назад

I knowwwwww

@christinamyers8447 3 года назад

@tnk4me4 4 года назад

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 года назад

😂😂😂😂😂

@secrecy3915 3 года назад

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

@gigiwoodward220 3 года назад

loll

@rbhankes2505 4 года назад

Well done fellas. Authentic and real, no BS.

@sodomitosakaka 3 года назад

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 Год назад

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.

@anmolkakkar4487 4 года назад

This guy looks like Kenny from walking dead game

@dawson.strachan03 4 года назад

LMAO HE DOES

@MegaMiir 4 года назад

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

@posrendelkan4711 3 года назад

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!!!!

@taharokz 4 года назад

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

@bassassassinnn7459 3 года назад

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.

@anthonyellison4737 4 года назад

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

@caesarsalad77 4 года назад

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

@D-Z321 4 года назад

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 года назад

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

@D-Z321 4 года назад

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 года назад

@@D-Z321 thanks for the info!

@ChiZillaaa 3 года назад

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.

@IslenoGutierrez 4 года назад

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 года назад

@IslenoGutierrez 4 года назад

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

@akotochris 3 года назад

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

@Brandizzleizzle 4 года назад

Thank God, needed a new episode so bad

@ryannovel8892 Год назад

My favorite episodes!

@TroutSet 4 года назад

Best episode yet!!!

@jmsmith1767 3 года назад

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

@dariusbethune6071 4 года назад

My favorite two guys in the world!

@TheJanvicgwaps 3 года назад

Lmao when they were trying to recruit the butcher

@jdgonzo1982 4 года назад

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

@BST1000SoccerStuff 4 года назад

BRIAN IS KING

@stavtsechansky7864 Год назад

The ultimate duo

@neilf.7222 4 года назад

These guys need a longer show 🤘

@tobyihli9470 3 года назад

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.

@davidcontreras-fe9pb 4 года назад

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

@PrettyBoyKii 4 года назад

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.

@BlackMadoshi 4 года назад

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

@jklsr55 3 года назад

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!!!!

@diantrecreagh3269 4 года назад

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

@littlechef4 4 года назад

love this

@Amz19871 4 года назад

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

@BST1000SoccerStuff 4 года назад

Desperately trying to get there, ASAP!

@HuffNaggles 4 года назад

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

@thebigsdog 4 года назад

loved this

@larryrichardson9539 3 года назад

I luv this thank you

@GeraldLyn 4 года назад

9:10 was such a wholesome moment 😭😭😭

@jacoblevy5782 4 года назад

I love prime time

@federicoc2162 4 года назад

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

@rakshitya9826 Год назад

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

@dirkdelaneuville4996 4 года назад

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

@drakkhenn42 4 года назад

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 года назад

Great video awesome content

@abdultravelvlogss 4 года назад

Wow i would love to try ones

@bayukhresnanto7114 4 года назад

Nice episode guys..

@SkillCuisine 4 года назад

Awesome! ♥️👌

@vijayraj5004 4 года назад

Butcher Brian seems like like a rad lad!

@chansaicommerce1721 3 года назад

AMAZING !!!!

@jessep8281 4 года назад

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

@Malomferi 4 года назад

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.

@Tom_Zhang 4 года назад

Wow, interesting way of cooking crawfish.

@bengarrido638 3 года назад

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.

@littleb9298 3 года назад

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

@thub01931 4 года назад

That Zeringue guy! Great show.

@theLOUISIANIMAL1337 3 года назад

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

@Activisnbeams 4 года назад

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

@travissomething3341 4 года назад

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

@lbc02gaming99 4 года назад

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

@jacobdwyer4695 4 года назад

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

@ShitsAndGigsLmao 4 года назад

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 года назад

So you see now. And youre still alive

@Jericho-pn3zi 4 года назад

Never seen broccoli but mushrooms are fire

@iglak 4 года назад

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

@kofManKan 4 года назад

How cool was that!

@justinbirch93 2 года назад

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

@jamesdeshotel949 4 года назад

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

@BoyDharma 4 года назад

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 года назад

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

@shbbymosh60 4 года назад

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

@SFledz 4 года назад

Same!

@fuzzyscreentv9414 4 года назад

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

@phoebe7611 4 года назад

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

@itsOnlyPIYUSH 2 года назад

I think Brian is the star of the show 😊😉

@josephhall2858 4 года назад

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.?.?.?.?

@projectmauvo1789 3 года назад

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

@majdsleiman7378 4 года назад

@12:15 someone didnt like the taste of that

@Cris-hu1lj 4 года назад

You caught that too?

@NihilistThe 4 года назад

Lol thought that too

@RizkiAlief 4 года назад

12:10 he totally felt it

@donvaughan5939 3 года назад

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.

@ashwinshrestha7943 4 года назад

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

@VoodooLegacy369 3 года назад

This is the perfect video.

@devrahhowanajinus5531 4 года назад

Looking delicious man hahaha

@greatness_arives925 3 года назад

“Hotdogs” 😂😂🤣🤣

@RataStuey Год назад

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

@AshLordCurry 3 года назад

Big up d'Orléans de France 👍🏽

@SuperBC1975 4 года назад

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

@blueg6demon371 4 года назад

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

@devans00 4 года назад

Damn that looks good. All of it.

@iamnoone666 Год назад

3:23🤣🤣🤣

@pr0fet 4 года назад

Those are some monstrous sausages, and a monstrous grind

@BST1000SoccerStuff 4 года назад

And it made sense once it went in a boil. Totally great for going into a stew.

@miked9918 4 года назад

Zachary Smith in Lafayette it’s about the same but smaller. Those were a little too big

@natesmultishop1814 4 года назад

We’re cut from the same cloth, boys. New Orleans is one of the best places on earth. I f*ckin love it there. And the food is my favorite in this country.