This is a bathtub of 150 lb of boiling crawfish.
The juices that are released into your mouth.
All of the spices are going to embed and saturate within the crawfish.
This is one of the most iconic restaurants.
So, this is like coming to the source .
We got here early before they've opened for the day to be able to see some of the behind the scenes .
So, you have freshly shucked oysters.
These come straight from the bayou , from the marshlands.
No, it's brackish water .
My mouth is already watering .
We got our own blend and it's all grounded up in there.
I think it's going to start to rolling boil .
They need to sit for another 20 to 30 minutes to absorb more of that broth and those spices.
It's a feast. Seafood feast .
Oh, that goes into an egg wash .
Overflowing with shrimp.
All the juices, the head butter is in there.
The flavor of that seasoning comes through and just hits all of your taste buds .
Immediately your lips kind of tingle a little bit.
Sometimes you get oysters that you really taste the salinity of them.
But just plump , melt in your mouth, delicious.
For my next one I will douse it in some Crystal Louisiana Hot Sauce.
You taste the flavor of the roux .
Just pure, warm comfort food .
Crawfish are actually native to Louisiana.
Before we dig into the body though, got to suck out all the head butter juices.
It's a perfect harmony .
You are rewarded with one of the tastiest little most addictive little creatures you will ever eat.
Crawfish really are like the perfect little crustacean vessel.
It does allow all that broth to soak inside .
It's totally loaded , completely packed full of fried shrimp.
Then you have that umami of the crab, the crab head, that butter on the inside there.
So, they have the freshest catch .
It's one of the great culinary traditions .
It's communal , it's social, it represents a major part of the culture.
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