URSDAY.
AUBRY: THANK YOU.
WHAT'S THE FIRST QUARTER OF THE
YEAR WITHOUT CRAWFISH?
ALTHOUGH LENT IS OVER, THAT
DOESN'T MEAN WE STOP HAVING
CRAWFISH BOILS.
CLAUDE DAVIS FROM ZATARAIN'S IS
WE HAVE GOTCLAUDE DAVIS FROM
ZATARAIN'S IS HERE WITH US THIS
MORNING TO TELL US HOW TO HAVE
THE PERFECT CRAWFISH BOIL.
YOU ARE AN EXPERT AND I AM
LOOKING FORWARD TO THE TIPS.
THANK YOU FOR STOPPING BY.
LET'S TALK HISTORY.
A LOT OF PEOPLE LOVE CRAWFISH.
LOVE TO EITHER DON'T.
THERE'S A LOT OF HISTORY.
>> IT TO DATES BACK TO THE LATE
1800S IS WHEN A COMPANY STARTED,
ZATARAIN'S.
IN THE 1920'S, WE DEVELOPED A
PROJECT, OUR BACK AND BOIL, --
BAG AND BOIL.
WE HAVE HAD PEOPLE BOIL CRAWFISH
FOR ALMOST 80, 90 YEARS.
AUBRY: IT IS A STAPLE IN
LOUISIANA.
I DENY KNOW THE PRODUCT WAS THAT
OLD.
TALK ABOUT JAZZ FEST.
A LOT OF CRAWFISH BOILS.
TELL US THE BEST TIPS.
THE DO'S AND DON'TS FOR CRAWFISH
BOIL.
>> I LIKE TO LAYER THE FLAVOR.
THIS ITEM IS SOMETHING WE HAVE
HAD AROUND FOR ALMOST 90 YEARS.
I STARTED WITH LEMONS AND
POTATOES AND ONION AND GARLIC IN
THE POT AND DUMP THE SACK OF
PRE-SEASONING AND GET IS GOING.
THE VEGETABLES AFTER 15 OR 20
MINUTES ARE DONE AND TAKE THEM
OUT AND ADDED CRAWFISH FOR ABOUT
FOUR OUNCES OF BOIL.
AUBRY: ALL OF THOSE VEGETABLES
ARE MAKING ME HUNGRY.
WHAT IS THE BIGGEST MISTAKE YOU
SEE TIME AND TIME AGAIN WITH
PEOPLE DOING CRAWFISH BOILS?
WHAT ARE THE BIGGEST -- ONE OF
THE BIGGEST ERRRORS?
>> ADDING TOO MUCH LIQUID AND
TOO MU CAYENNE.
YOU DON'T WANT IT TO BE TOO
SPICY.
AND THE SOAKING PROCESS WHEN YOU
FINISH BOILING A YOU HAVE TO LET
IT SOAK FOR 15 TO 20 MINUTES.
TASTE YOUR CRAWFISH ALONG THE
WAY AND THAT HELPS.
THE LONGER THEY SOAK THE MORE
HEAT AND SPIES THEY PICK UP.
AUBRY: AFTER IT IS DONE,
SOMETIMES THERE WILL BE LEFT
OVERS, GOOD IDEAS FOR LEFTOVERS?
>> YOU HAVE CORN AND SAUSAGE,
THINGS LIKE JAMBALAYA.
YOU CAN ADD TOMATOES AND TAKE
THE POOR FROM THE BOYLE AND THE
POTATOES AND TO MAKE A CREOLE
SEASONING.
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