I Tried a Crawfish Boil at New Orleans’ Best Seafood Market! (Where Locals Eat)
Mark Wiens
0:00 This is a bathtub of 150 lb of boiling crawfish.
0:05 And it's one of the best [music] meals
0:07 you have to eat when you're in New Orleans.
0:11 Sensational.
0:12 The juices that are released into your mouth.
0:15 So, today we're going to see the entire crawfish
0:19 process from the washing and cleaning to the boiling.
0:21 All of the spices are going to embed and saturate within the crawfish,
0:26 flavoring it as they boil.
0:28 But, the question is how good do they taste?
0:34 Good morning from New Orleans, Louisiana.
0:37 It's a beautiful, but a cold day and we've just arrived to Casamento Seafood.
0:43 This is one of the most iconic It's a restaurant,
0:47 but mainly they sell fresh seafood and also they're one
0:50 of the biggest seafood and crawfish suppliers to New Orleans.
0:55 So, this is like coming to the source and we got here early before they've
1:00 opened for the day to be able to see some of the behind the scenes,
1:04 how they boil crawfish and their seafood before we eat.
1:09 All fresh fish.
1:10 Okay.
1:11 And uh filets and stuff like that.
1:13 Now, this here is where we're going to put our shrimp.
1:15 We put our fresh shrimp in here.
1:16 Okay.
1:17 And this here is our oysters and our crab
1:20 meat and then this over here is our gumbo crabs.
1:23 So, this is all the the fresh market on this side.
1:27 Okay.
1:27 So, Casamento is a seafood market,
1:28 Okay.
1:28 So, Casamento is a seafood market,
1:28 Okay.
1:28 So, Casamento is a seafood market, it's a restaurant,
1:29 it's a You guys supply a lot of seafood as well, right?
1:32 Oh, yeah.
1:32 And the shop And I'll show Oh, yeah.
1:32 And the shop And I'll show Oh, yeah.
1:33 And the shop And I'll show I'll I'll even show you the shucking house.
1:35 Okay.
1:35 And this is the um kitchen side, Okay.
1:37 And this is the um kitchen side, Okay.
1:38 And this is the um kitchen side, which they do all po'boys, plates, Yes.
1:41 This is the menu right behind you.
1:42 Yes.
1:42 This is the menu right behind you.
1:42 Yes.
1:42 This is the menu right behind you.
1:43 Along with the crawfish, along with the seafood boils,
1:44 you definitely got to try the po'boy here.
1:46 And the catfish, too, right?
1:48 Everything you want to eat, we got it here.
1:53 Good morning.
1:53 Good morning.
1:55 Some mountains of oysters for the day.
1:58 Those are big oysters, too.
1:58 Local oysters.
1:59 Definitely going to try some oysters later on today, too.
2:01 Oh, yeah.
2:02 Yeah.
2:03 For sure.
2:04 For sure.
2:04 For sure.
2:04 This is where we they come in.
2:07 Put them on the table, clean them.
2:09 Pull shells out.
2:10 Pull any kind of any kind of rock that they hit that goes in them.
2:13 Then pack them in the containers.
2:15 All iced down, all ready to go.
2:17 So, you have freshly shucked oysters.
2:19 Right.
2:19 Then we put them in gallons and then we ship out to restaurants.
2:22 Okay.
2:22 So, this is part of the distribution as well.
2:24 So, this is how you distribute Yeah.
2:26 Yeah.
2:26 Yeah.
2:27 Very cool.
2:28 So, we're moving outdoors to the patio area
2:31 where we're getting serious with Louisiana [music] crawfish.
2:33 What we do, we dump our crawfish here.
2:35 We give them a little hose job.
2:43 Okay.
2:43 So, those are washed.
2:45 [music] Now, they go into the washing machine.
2:49 That's going to clean off all that grass cuz these come straight from the bayou,
2:53 from the the marshlands.
2:54 Oh.
2:54 And as I'm speaking, they're falling out the side here.
2:58 And those are cleaned.
3:01 For the Louisiana crawfish, they're raised in the bayous.
3:04 These are all pond crawfish right now.
3:06 And then later on in a month or so,
3:08 we start getting the spillway, the Bell River, the wild crawfish.
3:11 Okay.
3:11 All right.
3:11 Are they brackish water or is it salt water?
3:14 No, it's brackish water.
3:15 Okay.
3:15 So, it's mixed and mixed and fresh water.
3:17 Salt water.
3:18 Mhm.
3:18 Okay.
3:19 So, Tom's here now just picking out the dead crawfish.
3:22 You only want the live crawfish to go into the boil.
3:24 The lucky live ones go up the slide, get jumped off into the basket over there,
3:29 and then we're going to see how they are boiled,
3:33 how they get prepared to consume.
3:34 But, these are looking great.
3:37 Process.
3:39 Keeping it clean.
3:40 Keeping it fresh.
3:43 Crawfish are a Louisiana tradition.
3:45 It's probably one of the most iconic,
3:47 one of the most loved foods during the season
3:52 that people look forward to and so it's such a cool
3:56 opportunity to be able to see this process and this is
3:58 only the washing and the cleaning of the crawfish.
4:01 We haven't even eaten them and we haven't even seen the boiling
4:04 process which is going to be amazing as well coming up soon.
4:08 But yeah, it's just so cool.
4:10 Fresh crawfish.
4:11 My mouth is already watering.
4:16 They're about to be [music] boiled up.
4:20 So what's the main seasonings?
4:21 We got our own blend and it's all grounded up in there.
4:24 But we also use fresh lemons, fresh celery, fresh garlic.
4:35 So that's 150 lbs of crawfish in the boil right
4:40 now in the bathtub [music] that are aroma of the spices, the lemon, the celery,
4:45 the garlic and these are going to boil for about 20 minutes.
4:48 All of that liquid, all of the spices are
4:51 going to embed and saturate within the crawfish flavoring it
4:54 as they boil and soon I think it's going
4:56 to start to rolling boil but Oh, that feels so good.
5:00 That's so warm.
5:01 The aroma of the spices.
5:06 It's mouth-watering.
5:08 Okay, we've also got live crabs for the day.
5:12 Oh, nice.
5:13 What kind of crabs are these?
5:14 These are blue crabs?
5:16 Blue crabs, okay.
5:19 Okay, now time for the shrimp.
5:22 Wow.
5:22 So the shrimp go in that amount of steam.
5:28 Oh, the aroma is unbelievable.
5:30 All those spices, the lemon, the celery, the garlic in there.
5:33 So that gets the similar treatment as the crawfish but this is
5:36 with the shrimp and the the juice is a little bit different.
5:42 Oh, they're soaking up.
5:47 So that fire is off now?
5:49 Yeah.
5:49 Okay.
5:50 So they've been boiling for about 20 minutes.
5:52 That is some of the most delicious steam you'll ever smell,
5:56 you'll ever bathe in, but the fire goes off and now
5:58 just cooling it down and then they need to sit
6:01 for another 20 to 30 minutes to absorb more
6:04 of that broth and those spices before they're ready to eat.
6:11 So the crawfish now are smoldering and actually what they do is
6:15 they hose them down to cool them down because when they're hot,
6:18 the crawfish come to the surface of the liquid,
6:21 but then they cool it down so that they sink back into the liquid for another
6:25 20 30 minutes and they're going to absorb
6:27 more of those spices and that seasoning.
6:31 Oh, that aroma.
6:31 This is what Let me tell you, this is what you want to be bathing in.
6:39 The wait is over.
6:40 The crawfish are ready.
6:42 So they use a fishing net scoop it out.
6:45 That broth has absorbed into the crawfish.
6:48 We're getting 8 lb of crawfish on a tray and that's just the [music] start.
6:53 I'll bring this over here and get you set up with this.
6:55 Thank you.
6:55 Okay, cool.
6:55 Thank you.
6:55 Okay, cool.
6:55 Thank you.
6:56 Okay, cool.
6:56 back and get your crabs and everything back and get your crabs and everything
6:57 back and get your crabs and everything else.
6:58 Thank you.
7:01 Shrimp are ready.
7:03 Lovely.
7:05 Nice shrimp.
7:07 I'm getting the shrimp with the boiled crabs.
7:11 It's a feast.
7:14 Seafood feast.
7:18 Yes.
7:19 Amazing.
7:21 Chef, what's up, man?
7:23 What's up, dude?
7:23 What's up, dude?
7:23 What's up, dude?
7:24 So the shrimp po' boy Yeah.
7:25 Oh, that goes into a An egg wash.
7:28 Okay, egg wash.
7:30 Then there's the cornmeal flour.
7:32 Goes into the cornmeal flour.
7:33 Yeah.
7:35 Toss it up.
7:37 Right, cool.
7:38 Look at this big shrimp.
7:41 Those go into the fryer.
7:43 I've heard a lot of good things about the po'boy here.
7:47 Fried shrimp po'boy.
7:48 One of the best.
7:50 You guys have gumbo, too, right?
7:53 Yeah, they got the gumbo right here.
7:54 And
7:54 Yeah, they got the gumbo right here.
7:54 And
7:54 Yeah, they got the gumbo right here.
7:56 And po'boy there.
7:56 Oh, yeah.
7:57 So, what are the proteins in the gumbo?
8:00 You got shrimp.
8:00 You got oysters.
8:01 Shrimp, oysters.
8:02 sausage.
8:03 sausage.
8:04 sausage.
8:06 Okay.
8:08 Oh, you hear them crispy shrimp already.
8:11 Yeah.
8:12 Gets a little seasoning.
8:16 Immediately onto the po'boy.
8:20 Oh, yeah.
8:21 Overflowing with shrimp.
8:24 Cool.
8:24 Thank you.
8:25 Oh, you have to smash it in there.
8:28 There's so much shrimp.
8:33 Yes.
8:34 Wrap it up.
8:38 Ready to go.
8:39 Thank you.
8:41 Thank you, chef.
8:42 Thank you.
8:42 Appreciate it.
8:43 through.
8:43 Thank you for coming through.
8:44 through.
8:44 Thank you for coming through.
8:44 through.
8:44 Thank you for coming through.
8:45 Yeah, man.
8:45 Yeah, man.
8:45 Yeah, man.
8:46 The table is full.
8:47 We have everything here.
8:50 We've got 8 lb of crawfish, freshly boiled,
8:53 a dozen crabs, 3 or 4 lb of shrimp below there.
8:56 We've got corn, potatoes, which is typical to eat along with the boil.
8:59 Plus, we have some freshly shucked oysters.
9:01 We have the freshly fried shrimp po'boy.
9:04 And then, I also could not resist trying the the gumbo as well.
9:10 What should we begin with?
9:12 I think let's just start with that shrimp.
9:17 These are fresh shrimp, good size.
9:19 Shrimp is in season now.
9:19 Going to pull off that head.
9:24 All the juices, the head butter is in there.
9:26 So, what you've got to do is definitely suck out that head first.
9:31 Cool.
9:35 Mhm.
9:36 Oh, wow.
9:39 Immediately you bite down on that head.
9:43 The juicy head butter is released and the flavor of that seasoning
9:47 comes through and just hits all of your taste buds.
9:52 Okay.
9:53 Peel the shrimp.
9:55 Okay.
9:55 [snorts] Yeah, that's a nice looking shrimp.
10:03 Oh, wow.
10:06 That seasoning is incredible.
10:09 It does have some spice to it.
10:09 That's for sure.
10:11 Like immediately your lips kind of tingle a little bit.
10:13 Maybe that's from the cayenne.
10:15 But then you taste the flavor of the garlic.
10:16 You taste the flavor those uh trinity
10:20 of the Cajun seasonings and Creole seasonings in there.
10:24 The lemon in there, a bit of acidity.
10:27 And because it boils in that broth, in that bathtub,
10:31 that jacuzzi of liquid, it absorbs all that seasoning and that flavor.
10:36 Well, that's just incredible.
10:37 Let's move into the oyster.
10:38 Got to eat these while they're cold and fresh, freshly shucked moments ago.
10:45 I think they're all loose now as well.
10:48 Okay.
10:48 I'm just going to go pure, nothing on it.
10:56 Oh, that's actually cold.
10:58 That melts in your mouth.
10:59 Really fresh, of course.
11:00 Sometimes you get oysters that are really you really taste the salinity of them,
11:05 really taste the salty, seafoody, oceany flavor of them.
11:08 These ones have this really clean less salty flavor to them.
11:14 But just plump, melt in your mouth, delicious.
11:17 Okay, for my next one I will douse it in some Crystal Louisiana Hot Sauce.
11:27 And let's try it this way.
11:30 Mhm.
11:33 With that crystal, that saltiness, that acidity.
11:38 Oh, yeah.
11:39 That vinegary acidity added to the plump oyster.
11:42 Great texture, melt in your mouth, and plump all at the same time.
11:47 Delicious and very refreshing.
11:49 Okay, we still have a lot more food to try.
11:52 Okay, next up let's try the gumbo.
11:57 Okay, open this up.
11:58 There's rice in the bottom when they serve it.
12:00 They They put it into rice into a bowl with rice.
12:02 So, there's rice on the bottom.
12:03 There's oysters, some of the sausage, some of the shrimp.
12:06 Oh, it smells good.
12:07 You immediately smell that smokiness of the the sausage in there as well.
12:16 Mhm.
12:17 The flavor of that sausage is incredible.
12:19 And then you taste the herbs in here as well.
12:21 You taste the flavor of the roux.
12:23 And the roux is like a flour which has been sautéed down with fat to thicken
12:28 it and then to make it give it that like brown gravy flavor and aroma to it.
12:35 Mhm.
12:35 This is so warming.
12:36 And then all that seafood as well.
12:38 You taste the flavor of the oysters and the shrimp in there as well.
12:42 Mhm.
12:43 Gumbo is something that's just so warming, so comforting.
12:47 And I like that that thick texture with that rice.
12:50 It's one of the most iconic foods of New Orleans that you have to eat.
12:55 Oh, this is really good.
12:57 Just pure, warm comfort food.
13:03 Okay, I cannot wait any longer.
13:05 It is time for the mountain, the big event, the crawfish.
13:10 And crawfish are something that again, as I've been mentioning to you,
13:15 it is crawfish are it's more than a food in Louisiana.
13:18 It is a culture.
13:19 It's iconic.
13:21 Crawfish are actually native to Louisiana.
13:24 Native Americans uh were eating crawfish uh for I mean,
13:29 throughout history and they're originally they're native to the bayous,
13:34 to the the brackish waters and the marsh swamps of Louisiana.
13:38 And so, this is as native of a local food of Louisiana as you can get.
13:46 So, yeah.
13:46 So, we have Oh, they're just They were really hot and steaming.
13:50 They're still hot down here.
13:51 But, you you see the pieces of lemon in here.
13:54 Let's get one.
13:55 Okay.
13:55 This is the lucky guy.
13:56 Going to be the first taste of the crawfish.
13:58 So, twist off Just twist off the body, open it up and look on the inside.
14:03 Oh, the fat comes out.
14:05 The fat and juice.
14:06 So, before we dig into the body though,
14:08 got to suck out all the head butter juices.
14:11 And that's where a lot of flavor lives.
14:20 Oh, wow.
14:21 Oh, that That's just a shot of the crawfish juice
14:25 and all those boiling seasonings and you taste the flavor,
14:27 the acidity of the lemon as well.
14:31 Mhm.
14:34 Wow, that's a lot of flavor.
14:35 That's incredible.
14:36 Now, for the body, there's a few different methods.
14:38 I know some people peel Let's try it this way.
14:41 Some people kind of peel the first two scale,
14:44 I don't know if they're called scales or first two rows of the crawfish.
14:48 And then you can kind of pop out the whole body.
14:52 We've got the body.
14:52 Oh, some of my head butter fell out.
14:58 Okay.
14:59 Wow.
15:01 Wow.
15:02 The sweetness of it, the texture mixed with that fat It's a perfect harmony.
15:09 It's rich.
15:11 It's so flavorful.
15:12 That seasoning is just perfection.
15:17 And it's just a harmony of all those flavors.
15:21 And the seasonings, yeah.
15:21 The cayenne pepper, the pepper,
15:24 the It's just all the flavors of Louisiana and crawfish
15:28 that you want in your mouth all at the same time.
15:30 Okay, let's grab another one.
15:35 So, twist.
15:39 Twist off the head.
15:49 And then for this body,
15:50 what I like to do often actually is just kind of crack it down the center,
15:54 give it a little squeeze, and you can almost open it like a butterfly style.
16:01 And then that releases the whole body section.
16:04 Just make sure you don't lose any of that fatty, juicy deliciousness.
16:09 There we go.
16:10 And that That just pulls out the whole body section.
16:13 And actually, you have a little a little tail on it to hold it.
16:21 Yeah, it takes a little bit of effort to open,
16:23 but you are rewarded with one of the tastiest
16:27 little most addictive little creatures you will ever eat.
16:31 You can understand why people just sit
16:34 around for hours enjoying a crawfish boil, having a drink, socializing.
16:38 You could just keep on eating non-stop
16:43 and just overwhelming your taste buds with delicious flavor.
16:48 Just fully coated in delicious flavor.
16:52 Crawfish really are like the perfect little crustacean vessel or little
16:59 creature vessel for absorbing that flavor [music] in that broth,
17:03 just magnifying the tastiness.
17:08 They're a perfect food, meal, snack.
17:13 Mhm.
17:14 I think I think try to find one with some of the bigger claws.
17:16 Maybe we can eat the claw as well.
17:18 Here we go.
17:18 This one looks pretty good.
17:21 Look at that fat on the inside just blooming.
17:30 Oh, wow.
17:32 Okay, let's see if we can get the the claw in this.
17:35 So, let's see if we can open it up.
17:38 That's another piece of meat that we don't want to miss.
17:40 So, I have seen that you can kind of loosen it up
17:43 and if you're lucky you might be able to pull it out.
17:47 Let's see.
17:48 Loosen it up.
17:49 Let's see if it works.
17:51 But if not, you have to go into more of a procedure.
17:55 Here we go.
17:55 Ready for the the reveal?
17:59 Okay, didn't get the whole thing.
18:01 There's definitely some still left in there, but a little bit.
18:08 Hold on.
18:08 The actual claw tastes more crabby.
18:11 Like it has a more crab flavor to it.
18:13 And then let's try to bite this open.
18:18 I think one of the good things about a crawfish is that the shell is quite soft.
18:22 Um so that it does allow all that that broth to soak inside.
18:27 But it's also really easy to open.
18:30 Oh, yeah.
18:30 So, you can see the the meat on the inside there.
18:37 That has a really good like yeah, like almost like a crab flavor.
18:43 Amazing.
18:43 Okay, let's try some of the corn.
18:45 We still have the po'boy to eat as well and the crab.
18:47 So, it's also very common to have We got some potatoes.
18:49 We got some corn along with your crawfish or seafood boil.
19:01 I think it is boiled in the same broth, that same juice.
19:04 So, it has that same spice flavor,
19:06 but then you have it combined with the sweetness of that corn.
19:11 Another perfect combination for a seafood boil.
19:19 Okay, let's try their famous po'boy next.
19:24 Um and that is that is so heavy and you can see the the juices coming through.
19:31 That's why po'boys are wrapped in paper.
19:34 But in order to close this, yeah,
19:36 literally, it's going to be overflowing with shrimp.
19:39 Are you ready?
19:40 Oh.
19:41 Oh, it's just completely Like I mean,
19:45 the ratio of bread to shrimp is impressive.
19:48 It's totally loaded, completely packed full of fried shrimp and that seasoning.
19:54 Oh, this is their famous fried shrimp po'boy.
19:56 And again, one of the iconic foods of New Orleans, po'boys.
19:59 Uh this one is impressive because of the quantity of shrimp.
20:03 And again, we're at the source of the seafood, so guaranteed freshest shrimp.
20:10 And they're battered, then that egg batter, the wet egg batter,
20:13 then the the cornmeal goes on to make them extra crispy,
20:15 then that seasoning and just again, fully loaded, absolutely stuffed.
20:20 You know it's a good po'boy when it's just spilling with shrimp.
20:23 Look at the size.
20:25 There has to be like five layers
20:26 of shrimp in this sandwich from that cross-section.
20:35 Oh, wow.
20:39 That crispy breading the peppery seasoning the mayonnaise
20:45 the bread is soft and yet it's
20:49 crusty and durable all at the same time to be able to hold everything together.
20:53 So, it has like a the the crust of the bread
20:55 has this amazing kind of chewy texture to it.
20:58 And then the seasonings the the the toppings are simple,
21:01 just with the crunch of the lettuce,
21:02 the acidity of the tomato, and focusing on the freshness of those fried shrimp.
21:11 Mhm.
21:11 Now I know why everyone mentions the shrimp poboy
21:14 that you have to try it when you're here.
21:17 Delicious.
21:18 Guaranteed fresh and gigantic.
21:20 For my next bite, I'll hit it that with a little bit of the crystal.
21:32 Guaranteed to get all over your face, all over your hand.
21:36 You're going to have things dripping.
21:38 That's why you have the whole paper to to catch the fall,
21:43 the debris of falling sandwich material.
21:47 Oh.
21:49 Then you can just pick it up.
21:52 And keep on eating it.
21:54 And the mayonnaise just kind of becomes this saucy,
21:57 it liquefies within the shrimp,
22:00 the hot shrimp, giving it this creamy sauciness, not a blobby mayonnaise.
22:05 But I'll just do one more.
22:05 One more hot sauce bite.
22:09 Mhm.
22:15 Absolutely phenomenal.
22:17 Let's move on to the crab now.
22:18 And we got a mix of different crabs.
22:20 There's some females, there's some male crabs.
22:23 If I remember correctly how to tell the difference between a male and a female,
22:26 I think it has to do with the You can tell from the apron side.
22:30 You can see from the bottom side.
22:32 You can tell the difference what is the male and the female.
22:34 This one's male.
22:35 [music] This one's female.
22:38 Here we go.
22:39 Pull that up, and then that will pull off the the head.
22:46 Oh, there we go.
22:50 All the juices in there.
22:50 And then what you can do, pull it in half.
22:58 Oh, you get again that sensational aroma from the boil.
23:02 Oh, that's so juicy and creamy on the inside.
23:04 Okay, so let me start with drinking the head.
23:10 Oh.
23:11 [snorts] [snorts]
23:11 [snorts]
23:11 Again, all of that seasoning that's
23:13 Again, all of that seasoning that's
23:13 Again, all of that seasoning that's magnified and then
23:15 you have that umami of the crab, the crab head,
23:18 that butter on the inside there and it's not I don't think
23:22 it's a row because it's a I think this is the male,
23:24 but it's just absorbed with the seasoning with that fat.
23:28 That's a lot of flavor in your mouth.
23:30 Now for the the body, I'm going to maybe if we break this one more time,
23:34 you'll see it's actually blooming with with meat.
23:39 Look at all that crab in there.
23:41 Oh.
23:45 It's so stringy.
23:46 And then you just have a crab,
23:47 you want to bite down and you want to kind of inhale
23:51 and suck in at the same time so you get all that juice.
23:55 Oh, wow.
23:56 Phenomenal.
23:57 Yeah, it's so good.
23:57 The sweetness of that crab is incredible.
24:01 And then for this other section, you can see the fattiness of that as well.
24:06 The richness.
24:07 You want to bite right down there so you
24:09 get all that fattiness plus the meat mixed within.
24:14 Inhale.
24:16 Suck in.
24:18 Oh, wow.
24:19 Mhm.
24:22 Crabs are incredible.
24:24 Actually, I mean everything has been incredible.
24:26 The shrimp are so good.
24:28 Crab is amazing.
24:29 Crawfish are outstanding.
24:31 Okay, for this one I think I requires a little bit of cracking of the claw.
24:36 Let's try to crack that shell.
24:37 There we go.
24:40 And then for the the actual claw, there we go.
24:45 Okay, let's start with this claw.
24:48 Okay, I didn't crack it that well, but that's okay, that will do.
24:55 Mhm.
24:57 Again, really sweet.
25:01 And really stringy, flaky.
25:03 Oh, you taste the freshness of everything.
25:06 And again, Casamento Seafood is the best place to come because
25:11 not only do they cook the seafood and prepare the seafood,
25:14 but they are one of the biggest distributors of seafood.
25:17 So, they have the freshest catch.
25:21 The the freshest Some of the freshest seafood you'll find
25:25 in all of New Orleans and some of the best.
25:28 Mhm.
25:28 And their boils are absolutely and the cooboy are absolutely incredible.
25:36 Okay.
25:36 Crab.
25:36 That was excellent.
25:37 I want to have another shrimp before I dive back headfirst into the crawfish.
25:43 Into the mountain of crawfish.
25:44 Yeah, the shrimp are actually incredible as well.
25:47 You can actually see the juice in the head.
25:49 It's like a pool, a pool of juice in the head.
25:52 So, when you pull that off,
25:54 make sure you have it upright so that you preserve all the juice in the head.
26:02 Suck it out.
26:04 Oh, wow.
26:05 And then peel the body.
26:08 And another thing about the shrimp is they peel so nicely.
26:11 So easy to peel.
26:12 They just come off like a shell.
26:16 And that's a good size bite of shrimp right there.
26:21 Mhm.
26:23 Amazing.
26:25 Okay.
26:25 Let's head back into the mountain of crawfish.
26:30 We have a lot to eat.
26:32 Mhm.
26:34 All the crawfish splatter.
26:37 That's all part of the experience.
26:39 Yeah, and the more you keep on eating,
26:41 you just start to peel them quickly, unleashing the crawfish.
26:47 Oh.
26:49 Yeah, the crawfish are just so good.
26:50 One of the gifts of Louisiana,
26:53 the sweetness, the richness, that flavor just unbelievable.
27:01 Yeah.
27:02 It really is a seafood boil,
27:04 a crawfish boil is one of the great culinary experiences,
27:07 not just in Louisiana, but in the United States, in the entire world.
27:14 It's one of the great culinary traditions,
27:19 brings people together all surrounding a table of delicious food.
27:25 It's communal, it's social, it represents a major part of the culture.
27:31 And I guarantee it's they're so addictive.
27:37 You won't be able to stop eating.
27:40 It was so cool to be able to see the process, the crawfish being washed,
27:43 the effort that goes in to this plate of crawfish that you eat.
27:49 Made the experience even more [music] [music] [music] memorable and
27:52 memorable and memorable and valuable.
27:54 And all the staff here Castnet are so friendly, so welcoming.
27:58 Huge thank you to Tom for taking us around,
28:01 showing us, giving us a full tour here.
28:03 It's an amazing place, friendly place.
28:04 Again, you can come here to buy fresh seafood, which a lot of people do.
28:07 You can buy the hot food, the po'boys and the fried fish on the kitchen side,
28:12 and then you can get your crawfish to boil,
28:16 and get a whole basket to take home or eat anywhere you want or on the spot.
28:23 When you're in New Orleans, don't miss Castnet Seafood.
28:26 Highly recommend it.
28:27 And thank you for watching.
28:28 Remember to give this video a thumbs up.
28:29 Leave a comment below.
28:30 I'd love to hear from you, and see you on the next video.
28:34 Thanks again for watching.