Crawfish Boil With Jimmy Kennedy

Alright, so got our

crawfish in and now we’re just gonna give

him a good risk it all that.

Fresh water off of them.

It’s not a bad thing to do

kind of revives em a little bit too.

Gives a little water.

(Is that salt water?)

This is just regular

water and what we’re going to do

is we will see how the water is kind of.

Kind of dirty, but.

We just gonna open this

thing up over here.

And let that water come out of there.

And we’re gonna keep doing

this until it’s clean.

Water shouldn’t take long.

There we go.

That should do it.

Keep renting them.

Getting a little poke.

Got a burner?

Got a propane.

That sound right there

is the sound of the South

grew up listening this

thing from catfish fries to

making gumbo to stews to crawfish boils.

And if you have ever cooked

outdoors, you probably know that sounded

great back a lot of memories

makes me hungry kinda.

There are so many different dishes,

Louisiana dishes, Cajun Creole dishes,

featuring crawfish like

gumbo etoufee jambalaya,

pasta dressing, stuffing’s

crawfish pie and so on and so on.

But the one thing that comes to

mind when you think

crawfish in Louisiana?

Crawfish boils.

It’s it’s really not

just about cooking and eating good food.

This is like a full on tradition

is an event in Louisiana,

Southern Louisiana.

Lot of parts of the South.

It’s basically a big outdoor event.

Big party for family, friends and

and even whole communities.

And it’s a great tradition and

we’re going to keep it alive here

in Vermont today.

Sharp

Just look at em.

This was a

Daddy’s Day present man.

This thing does not play.

Everything is kind of

like almost not quite bite size.

If you know good and sausage same way.

Onions.

We want to keep these half

like this with the pill on.

Everything goes straight

into the boil like that

and with it like this then you kind of

stayed together and it’s nice and soft.

Super delicious too.

Man sucks up all that good season.

We’re going to put in there.

It’s.

Gonna be tasty.

Same with the garlic man.

Just leave it whole.

This is going good and soft.

Makes for a good look condiment.

Got a rolling boil perfect.

Makes it taste.

Alright, so typically use

red potatoes, but we’ve got these

really beautiful little red

and gold potatoes and they’re small, so

we don’t want to cook long.

You just wanted to get a little soft.

Sausage.

This is Andouille Sausage,

chicken Andouille.

You can use anything you want there.

I like to use andouille

in there, gives them a little

extra spice in there.

And what else?

Corn

Some people add the

corn at the very end after

the crawfish, but I

like to put it in now to

make sure it’s done.

So we added our potatoes

or sausage in our corn.

And we’re going to

just let it be a

slow boil for a little bit, and

we can put the crawfish in next and.

We’re getting closer.

All right, boys?

Ready?

Alright guys, yes Sir.

Second bowlful here into our pot.

This is about 15 pounds of crawfish.

Just so you know on your seasoning.

On your seasoning, you want to do like

one pound for every, like five pounds.

One pound of seasoning, for

five pounds of crawfish.

Now we’re going to let these cook

2 minutes two to three

minutes, and that’s it.

We don’t want to

overcook these, like I said.

What we do is we let him cook

for two minutes, maybe 3

cut the cut the fire off

and let him soak.

This is a kind of an important part.

You want the crawfish to soak

up all that season into the shell.

That’s what makes him so tasty.

Alright, let’s put a

timer on for two minutes.

Alright, so we we did

a rolling boil on the crawfish

for about 2 1/2 three minutes.

I just cut the fire to

him and now we’re gonna

let him soak and this

is when the crawfish soak up.

All that seasoning.

All that flavor into the shell

makes him so delicious.

So we’ll be back here in about.

25, 30 minutes will be ready to eat.

Now we’re just going to drain him.

They smell so good, don’t they?

Looking good.