Oh man a hundred thirty pounds of crawfish in here these mud bugs have boiled into this beautiful red color it's like a scarlet mm-hmm today marks the first day the best ever food review show steps foot in the USA the first time this Minnesota boy has gone south and our deep south food tour starts here in Louisiana first of all in Minnesota we call them crayfish right is that okay no okay because we laugh at them in these parts
New Orleans is the epicenter for all things delicious how many different generations of people have come through the Italians the Irish the enslaved people the fridge the Spanish their cadence and all that together and we have a cultural gumbo today we're heading deep in the Cajun country to hang with this guy cannot leave now if we get an on one one call somebody's just behalf the wake of dr. you finished this rifle stick and you will burn it his name is buddy and he's been throwing down Louisiana and Cajun style cooking for the last 25 years oh yeah our mission today take on an epic sized Louisiana style crawfish Throwdown with all the fixin's it's really smoked well right now so slip on your rubber galoshes and prepare to get what today we're taking on seafood of epic proportions in Louisianado you know your official state crustacean will here in Louisiana it's the crawfish Louisiana produces 100 million pounds of crawfish per year and it all starts here at this local pond spuddy will demonstrate a piece of Cajun culture that dates back hundreds of years first of all I'm around the u.s. there's some different kind of stereotypes of the south mm-hmm that I've heard of in the north but I want to know as a northerner do you have any good stereotypes of northern people restate northern people oh how can I say that yeah have their drawers on or not take life too serious okay you win like having a stick up your ass yes that's what you're trying to say and it's not that make fun of a but down here
we loosen up we like to party like to have a good time we're very nice our neighbors everybody's our friend so loosen up you know smile a bit and be friendly today we're going crawfishing how many do is fight to get so right now we'll catch three or four sets on your twenty on your fifty pounds some way up in there oh so these are already trapped right so they're in trapped I don't think we can call it crawfishing at all it's just a different way of catching them whether you catch them with a set net or you catch them with a crawfish trap you stir it a process in Proficy okay so next we're gonna jump in the boat and we're gonna start running traps take the crawfish dump them in a pan and we're gonna go to my place and you're gonna suck a little hair today right that sounds great all right let's do it all right we got a man that's coming yeah I'm good right here it's like a steel mesh there are these kind of cones here where it would be really confusing if you're a crawfish you swim inside selfish move backwards oh they come in backwards and then they can't get out back just to come
I don't know how to get out so dumb so what and what else they have pretty cool it's a hotel that's it good yeah man breakfast in here why the he-man it's huge let me bite you man but it let it bite you oh you're gonna do it alright that was really dumb alright the time you had to live on the wild side yeah and it kind of makes it like alright toughen up a little bit I want to be tough too should I try doing this yes Charlie came through in the punch here we go hey y'all ready to put in the bait for the next one yeah then you pass it to Charlie guys don't forget to always pass it to Charlie at the end what are you doing right now what's happening I'm looking for these old heads like they're that turtle really clean that get out here we go Charlie all right honey got it yes yes do you think I could do this like for a living oh yeah it takes a little practice what am I missing told you would be actually doing everything driving the boat and rains so you have to get a rhythm I want you getting your rhythm then you smooth this is usually not a two-person thing no we're gonna be by yourself charlie today we're preparing a traditional Louisiana crawfish throwdown we got the crawfish but now we're headed to spuddies restaurant to prepare the rest of our feast first up spuddies homemade and Dewey a local smoked sausage some say it originated in France some say Germany I say let's make some sausage first the pork and what I'll do I use a cushion me oh like a heart yeah that's from deep inside the shoulder so if you cut it see
how it lean it is wow that's very lean we have to just cut it up little pieces like this okay and it's gonna go and pass through the grinder yeah that'd be cool if I cut my thumb off on the first day of shooting huh oh yeah I've cut my finger but what the hell I'm more worried about you cutting me spuddy grinds the meat into large chunks and seasons it simply with salt and cayenne pepper hit used to seeing cayenne pepper it's ubiquitous in Cajun style cooking but he's not here I'll tell you what's happening this is a sausage stuffer obviously look at the name so why won't you zoom in on it you refusing I call him Richard but you can call him dick this is buddy's professional sausage stuffer there's a foot pedal here that's right guys I'm still wearing the boots isn't that cool all right so there's a foot pedal here to control the his buddy loads him up and shows me the art of detecting perfect seasoning balance take it that's good you just took the raw pork put it in your mouth yeah to see the seasoning is good that is not safe well we're doing it for 25 years I'm going to say yes I didn't eat it
I just swallowed it just kind of tasted it good I try I don't know man I've never done anything weird on my show before I've heard like is either it's really hard to tell there's four all pork okay so a little good if you like everyone to swallow or spit it out wait can I just follow the shop go ahead no all right cameraman traders up no next he stuffs the meat into the casing made of cow intestines or what some call it beef middles and then you gonna have a little air pocket so it's gonna take a little time dig is not fast but he's very efficient it's coming out all right this is the number one investment as I've ever bought in my life yeah a mobile smoker a Bulbul smoker which has a couple flats by the way which has a lot of flats okay so we don't mobilize it anymore okay the smell is like a spirit of a thousand smoked meats yes so think about this this thing has 20 years of flavor and better than these walls yeah you clean the racks you'll take some of the fat out the bottom and that's it you never get in here pressure watch this thing that could cost you your life really your pressure washing is I really hurt you bad okay we've been here for twenty five and a half years so is giving based everything was on a dream before this restaurant life I was a computer programmer and then like the office life didn't like being locked inside always wanted to work for myself wanna find this place and it became spuddies cajun food
when I bought this place I didn't know how to make on doing I couldn't make on sausage nothing I had no idea what processing boys hired some real good ladies that taught me how to cook and just paying attention and listening and just trying it and try it again you become a cook you just learned by hard knocks the andouille smokes for two hours in the mean time a Cajun classic that I have yet to try ever in my life jambalaya jambalaya actually is a West African dish it's rice with all the stuff mixed in it'll be anything you want really use your imagination so we're gonna use pork sausage and nor do it you can use leftover chicken you can use some llama beans if we had on leftovers there's no set video piece it's what you like what about hot dogs if you want to make a hot dogs I'm gonna knock your lights out I'm not even as a Cajun cooking master once said jambalaya needs to be built our building blocks include pork chopped into bite-size pieces onion celery his own homemade sausage then the undoing oh yeah time to check the smoker got about an hour and a half maybe close to two hours
when we open this we're gonna get smothered with smoke it's still in the smoking process when it is cooked all right let's do it ready do you need help to e-boat today let's go all right one two three oh it looks so nice and tan and delicious remember the pale white a while ago now we have nice tan it's been to the beach it's been to Miami man look at this oh so it's real firm though yeah like a leathery on the outside oh boy yeah do you want to try a little piece okay yeah how about that broke it off oh my God look at this look how of course it is I can't eat the casing too right absolutely you ready all right let's do it let's do it Beth damn ham you ever gonna yeah exactly but very course super juicy there's all these little crevices that just pull with hot porky oil and juices mmm this is the best way you're gonna eat right off the smoker yeah it doesn't get better than this it's just very good just about great jambalaya time to build he had hog lard to a hot pot onion chopped pork then the undo it will be very meaty Louisiana Hot Sauce and plenty of it sausage celery and a blend of seasonings salt pepper paprika garlic and cayenne pepper it's your imagination yo flavor you say is good it's the best once all that gets happy together he adds in water and long grain rice
now we wait a lot of the food culture we have came from the enslaved people they were brought over from Africa a lot of people look at the enslaved person there's a few him but it's not true they had a lot of talent and they were good bricklayers they were good blacksmith they were good carpenters and they also brought a lot of the foods that we have today to make a okra gumbo the jambalaya these are all side dishes the real star of any throwdown are the crawfish oh my God look at this like a thousand three fish it looks like a thousand little cockroaches running a commode I've never seen anything like this it's an out-of-this-world I love this sauce crawfish this is the size I like so this is gonna feed a lot of people because we have so many corporations so now what we're gonna do we're gonna purge it we're gonna run a lot of water on these crawfish wash the mud off of them so they don't have a buddy taste and this water kind of brings them back to life and they get some hoppin how many do you think you could eat in the meal but I feel like I wouldn't eat a hundred of these alone Natalie oh absolutely good answer yeah so if you keep stuck in the head the juice is gonna get you but so I want more crawfish
so I might suck the first few hands and after that I'm into the tail the last so just coming down somehow through science a miracle or otherwise all these crawfish are going in this pot at one time plunging into a mix of potatoes onion garlic mushrooms lemons sausage and plenty of Louisiana crawfish boil seasoning which includes cayenne pepper eight seasoning sacks and a ton of Louisiana Hot Sauce should make it taste just right oh yeah we already so now we're going to send these mud balls home yeah let's do it all right ready let's go all right put it up here let's give a little of it oh yes there's so many we're gonna put more in there oh yeah okay I'm gonna try to fit somebody's in oh geez look at this it's completely full we can do it we can do it we can grabbing on so it's gonna take probably about 15 minutes to get to a boil once it boils grab a few this is how you know when they've done 'but run about 20 minutes these mud bugs have boiled into this beautiful red color delicious it looks good how do you know if it's done ready interest chuck it out the window so what we're gonna do now we're gonna cool this puddle and we're gonna watch these crawfish sink in and they're gonna suck up the seasoning so if you ready we can do that ready my child
I know you heard and can't let go it's not your fault we have everything here about on alone 10,000 crawfish what is it 10,000 that's good enough anybody no no no we've got potatoes corn mushrooms we've got crawfish guys if people say crayfish is that fine that's fine yeah I was checking for a friend thank you for letting me know I want to start with this oh my gosh look at this know which sausages is that's how homemade smoked sausage you want to share with me absolutely cheers let's do it all right do you think everything is right with the world Wow best crawfish she's ever had they have no idea I've never in bumfuck oh my god you're really good at this 60 years of practice 16 so when you're born a lot of kids around the world giving a rattle oh no you give it a coffee what you can do is they take this crawfish mm-hmm break it apart they really only want to pitch their tail like squeeze and stuff here we go squeeze this up that is absolutely delicious all right thank
I am pecker is what comes through yeah yeah it's just right but it makes you feel a little alive yeah yeah and a little anxious at the same time and it really good for you it's like lighting up my insides so here we're gonna suck a look here I feel a little nervous I'm ready that is good oh man is like taking shots until you're good shot it's a hand shot so while I'm eating I may grab a little piece of potato and I'll just break in half put another half on the side it's good a lot of the spices have really permeated the potato that's really nice you put a lot of potatoes in I don't it tastes good you're not the boss most raw fish people fill up on a potato plant it's a cheap BAM jambalaya this is incredible I thought it was gonna be more like a soup no no okay they look like super with me yeah and now it's more like alright ready for a station so we've got the sausage here the rice let's try don't all right here I'm not talking about the heartburn family right here in my soul this has such a complex deep flavor to it it's super smoky super savory so you make this when you have a crawfish ball some people learned it to seafood
yeah they always make a little pot of jungle on the side I want them to have something yeah not be left off due to some newly built highways more and more traffic is being diverted away from spuddies cajun foods these days spuddy has reduced operations offering only a limited menu and catering we're gonna start something called the Cajun cooking experience people all over the world want to know about Cajun cooking so we're gonna go actually in my kitchen they'll learn about the history of our area how the people who live in this area actually worked and how we actually live and they're gonna be the ones that actually cook it I'm going to tell stories we're gonna make sure that they're loose because Katie cook is about fun whether it's computer engineering running a restaurant or being a tour guide when you've got spuddies Drive and passion suddenly anything becomes possible from researching and shooting to editing and mastering our 10-person best ever food review show team works hard to roll out the highest quality travel food entertainment twice a week
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