It uses a crab boil pot and a saucepan, but you could get away with not washing the boil pot if you wanna have more seasoning on it for next time so there may not be a ton, unless you count all the bowls with spices in them and his plates and knives
@McGeezer Puffins non-stick pans are not cast iron, but still need a little love... Just use a soft pan cleaning brush and some paper towels so you don't scratch the coating off
I know everyone is wondering the same thing so here's the holy boil ingredients: 3 tbsp freshly ground black pepper 3 tbsp cayenne pepper 2 tbsp mustard powder 1/3 cup smoked paprika 3/4 cup old bay seasoning 2 tbsp sugar 3 1/2 tbsp kosher salt 2 tsp thyme 1 tsp coriander. You're welcome 😁
from his recipe site 1/3 cup smoked paprika 3/4 cup old bay seasoning 3 Tbsp ground cayenne 2 Tbsp mustard powder 3.5 Tbsp kosher salt 2 Tbsp sugar 3 Tbsp ground black pepper 1 Tbsp ground coriander 2 Tbsp dried thyme
he didn't soak it. after boiling a few minutes kill the heat and let it sit to absorb the favor at least 30 minutes you can also hit it with some ice to stop the cooking. otherwise looks delicious. source: being from Lousiana
Also from Louisiana and I was thinking the same thing😂 it’s also a little bit surreal to see someone doing this inside on the stove, but I get that he has to do it inside to film.
i'm from the pacnw, but from my understanding you should also *over* season the boil in order to get the boiled ingredients properly seasoned because a lot gets left behind in the water. figured that bears mentioning. do people down south actually use old bay? thought that was a maryland thing
I made this and my wife praised how amazing it was. Inlaws came over and I made it again and for now on when they visit I was told I am making this everytime. They fly in once a year.
Made this today for Sunday Dinner and it came out Amazing. My Step -Daughter hasn't eaten anything that I've cooked, but today she sat at the table and couldn't stop eating. Thank you for an easy to follow recipe.
Southern Louisiana native here. You did quite well. I'm actually surprised. Most people not from here (assuming you are not) would get this totally wrong. There's a lot of things we look for when cooking this stuff and you pretty much hit all the key points. I'll list them below: 1. RINSE THE CRAWFISH AT LEAST TWICE! Thank you for rinsing the crawfish more than once!! Even people here get that wrong. We do often add salt to the rinse water tho, makes them puke and shit, but that's not as big of a deal as rinsing the dirt off of them. Gritty crawfish belongs in the garbage. 2. The citrus fruits are a huge addition! I use oranges, but lemons are good too. 3. He's right about mushy corn - do not want 4. He's right about the potatoes. Good job, Josh! I'm impressed. I'll have to try your special butter.
If you don't soak them in salt water to purge them first. I don't want any because I suck the heads and they are nasty muddy heads if you don't purge them.
I’ve made this boil 4 times in the past 2 years, it definitely a family favorite every time… recently made it for Christmas Eve along side your prime rib recipe (first time) and it’s was phenomenal. My family appreciates you Joshua
We have crawfish boils every year, and have added to the veggies we cook over the years. Now we also add button mushrooms, Brussel sprouts, whole okra, and zucchini- on top of the stuff you added. We also cook in stages and add more seasoning each batch so it gets spicier and spicier. The last couple batches aren’t for the faint of heart.
Just tried this recipe to the the T for my wifes birthday. She has been wanting crawfish forever. Surprised her, she loved it so much. Were doing it again for in a couple weeks. Thank you Josh!
@bonnieparkertheoutlaw7353 I don't see why you wouldn't. Just half all of the ingredients. It's a good sized meal, I'd recommend doing the full recipe and invite some friends over.
I’ve been serious about cooking for 2 & a half years now. Out of all the recipes I’ve found on UA-cam & the internet, I’ve definitely impressed the most people with this one. Thanks for helping me take my seafood game to the next level.
I'm from Louisiana and I'm just super impressed you were able to do this inside. How long did your house smell like a boil? Definitely going to try your cajun butter recipe next time I do this.
I have made this recipe twice here in Australia. Do not scrimp on the garlic spiced butter, this truly is the BEST part of the dish, I now make twice as much as the whole family goes at it with bread during and after the seafood. T
Tip: You need to let the crawfish soak after cooking to really give them an opportunity to suck in the seasoning. The best way to do this is once they're done cooking to add ice to the boil. Not so much ice that the water is cold, but just enough to lower the temperature so that it won't keep cooking the crawfish. Generally what we do is the day before the boil we take about 4-5 of those party size ice cream pails and fill them with water to freeze and just dump those in once it's done cooking. However, we also cook at much larger quantities so use your judgment
I followed your recipe last night for an all shrimp boil - WOW! That garlic, butter sauce... HUGE hit. The "holy bawl" mix is the only way I will season a shrimp boil now. Thank you!
Can you please share with me the the size and amount of shrimp 🍤 you used? I want to try this with shrimp 🍤, but I’m an inexperienced cook and I’m not sure how much shrimp I should use. This looks so good 😊.
@@andreacheney3593 Hey Andrea- for 2 adults & 4 kids we will often use about 4 lbs. of large shrimp. With the potatoes, corn and sausage you will have more than enough food for 4-6 people. I hope that helps.
@@DavidBluelineGaming TY for responding! My mother has cancer, but she’s not doing radiation or chemo. I’d like to make this for her since she’s not ill from the cancer treatments. and have some ppl over. She’s always loved seafood.
@@andreacheney3593 I love seafood and so far this is THE best recipe I've ever had. That seasoned garlic butter is unbeleiveable! Hope your mom gets better soon. :)
@@DavidBluelineGaming TY. The garlic butter is what sold me. There are tons of videos about making seafood 🦞 boils, but this special butter is what inspired a desire to actually try doing it.
As a Cajun, I say good job! My family actually does this over an open fire outside at family reunions. we don't really use crab ourselves, but honestly, I don't really think you could go wrong with crab at all. Old Bay is good, but Zatarans or Tony Chaceries will work better. Final point: Red potatoes are king. Always go for red potatoes.
@@PR0NK48then every Cajun, every steakhouse chef, and almost every rich person must be a psychopath because crawfish, crab, lobster, clams, and even scallops are all boiled alive. It’s done to maintain freshness and stop certain diseases and parasites from being in the food. Shellfish are very easy to go bad if not cooked before being killed. You may have just not realized it but it happens everywhere’s and lots of people think it’s funny because the way they act in the hot water.
I'm not Cajun but I cooked in Nola for nine years and I've done at least thirty crawfish boils in that time. This was an exemplar of the art. Well done Joshua. That said, we don't usually use old bay, that's more a northeastern thing. But Old Bay has like 95% of the same ingredients that popular crawfish boil mixes use and in similar ratios so it's really no big deal. Most people who are serious about southern cooking don't really gatekeep or tell people they "destroyed a dish" if they substitute an ingredient. We're not Italians after all.
Well I’d like to start off with, you’re completely wrong. Nola’s food is trash. It’s not Cajun. Lake Charles and Lafayette are Cajun. Old bay is nothing like Louisiana seafood boil. Most people who are southern will blatantly tell someone in their face, they ruined a dish because they substituted an ingredient. Your first sentence of failure was “I’m not Cajun but I cooked in Nola” I know you’re full of shit because you also Said “this was an exemplar of the art”
@@Michael_cgx what’s crazy is if you didn’t see Josh make the actual boil and you just came but and was offered some potatoes and crawfish, you’d eat it no problem. It’s food. Meant to bring people together. It’s not that big a deal. Sheesh.
@@neondiddle2039 it is a big deal. Because people eat shit like this and think this is what it taste like in south Louisiana and then they end up hating it and talk shit about Cajun food down here. That shit jambalaya all these you tubers make isn’t even close to what jambalaya is. Or gumbo.
I've never seen anyone do this inside! Have done crawfish boils my whole life but your take on it is impressive. I am excited to give this cajun butter a try in a couple of months!
@@kinggio7833 that’s 100% false. Maybe the only CAJUN boil. But the east coast is actually pretty popular for their seafood. Hell Old Bay is from Maryland.
@@kinggio7833 As a Cajun, you're wrong. Lousiana is neither the creator nor the most famous culture that has communal seafood boil. Now, that's not to say that I dont prefer it to others, because I'll kill for some cajun boil. This shit isnt cheese bro, anyone can boil seafood anywheres.
As a person who is practically a Cajun, I rate this “I’m hungry” Edit: for the people wondering how I am “practically a Cajun” well, I grew up around Cajun people and with a Cajun lifestyle I am technically not Cajun I know the culture.
I just recently got remarried. 16 years Of take out and quick fixes before heading off to work. I wasn’t exactly a domestic goddess . The man in my life owns a food truck. To say I am intimidated to cook for him is an understatement. I have been trying to hide the fact that I feel like I have forgotten how to make good food from scratch. I am so grateful for the hand holding! The boil turned out so great even with not having 100% of the ingredients and the substitutions. I’m buying your book, I really appreciate what you do! Thank you Josh!
Born an raised in Louisiana. You did it at 99%. I'm impressed. Your crawfish tail peeling is more complicated than needed but whatever. You didn't suck the heads but not everyone does. All that is made up for with the AMAZING idea of cajun butter! Hot tip: Put pineapple in that baby and also brown sugar. Trust.
Gearing up to do a huge boil in two weeks. I've watched this video like 20 times! Thank you for educating/entertaining me. I've shared this video with so many of my friends!
I've been to one place which made authentic boils and served it on the table, no silverware, just scissors- IT WAS AMAZING. Now a broke college student all I can do is watch these and imagine I'm eating this while eating my 3rd frozen burrito
As a New Orleans native, you made me so proud. ESPECIALLY when you brought out the Crystal hot sauce. Keep doing what you’re doing, JW! P.S. I don’t know about other folks but Old Bay has a totally different taste than Slap Ya Mama and Creole seasoning so Old Bay was def a good choice for the seafood boil.
I’m from Louisiana. I give it a solid 7.5/10. Quick tips: - Hard boil the seasoning for a while, get a pure solution. - Don’t boil with the sausage, it’s fatty and oily and will leave a film in the broth. Add later, it cooks in like 5 mins. - Boil the crawfish for maybe 4 minutes. Then turn the heat off, lid on for about 40 minutes or until the crawfish sinks down into the broth, but not all the way to the bottom. Easiest way to peel, and most flavor, called poaching. Also he purged them perfectly, but adding salt to the purge water helps. Soak them for a while in the salt water, then do as he did with rinsing. - I’ve never seen a butter used to dip, normally it’s crawfish dip, but it looks good. - A really nice beer goes with this perfectly. It’s a requirement. And loud ass Cajun music, get a little tipsy and swing the woman you love around the dance floor; remind her why you glad you have her. 👌🏼
Josh: "I'm sick of doing the cake jokes, I'm sick of saying 'cwispy,' stop telling me to say it, I don't want to do those anymore." Also Josh 3 times a video: "Look ah tha hansome lil maan"
Hopfully when I retire from the navy or at least get as close as I can , I can own a beautiful kitchen like this. That oven is so beautiful it literally make me remember my goal for our forever home. Amazing recipe and cant wait to see more. 💜
Ok, as a SE Texan with family from LA I'm going to try this version Josh. But I highly recommend adding mushrooms at the same time as the corn- they suck up the boil juices and are little spicy flavor BOMBS!
Joshua-Sensei, hope you're staying as warm as possible. God bless for all the culinary experience you provide. Hopefully your state gets its shit together soon 🙏🏾
Saw this video when it dropped and I knew I had to make it for me and my dads birthday last night. added mushrooms, an orange, celery and lobster tails and it was all so phenomenal, had a great night with my family with a great meal to compliment it so thank you Chef Josh for making that possible and always hooking everyone up with absolute banging recipes✌🏽❤️
Asked this a few times already but this time Im early enough - Josh time to take on somebody your own size. And that restaurant is none other than the Hard Rock Cafe. No matter where I was in the world, their chicken is always flawless. Their BBQ ribs are magical. And their desserts like the hot fudge brownie and their cheesecake, are also perfect. I wanna see if you can "but better" their food.
As a born Mississippian, I can HONESTLY say that I am so proud! It looks AMAZING and now my crawfish craving is back... in the middle of December. Boo.
I tried your recipe and my family loved it. You were right about the Cajun Butter sauce. They can’t stop talking about it and asked for the recipe. Thank yoooooou.
@@obinnaohuabunwa3452 Tbh a powdered boil like Louisiana Fish Fry or Zatarans would be a good choice. I don't know a single person who would use Old Bay in their boil.
To be fair, there's a lot of first/second generation southeast Asian families in Louisiana. I haven't seen much Japanese stuff used in cajun food, but Vietnamese and Thai all the time. Like, even by the Cajun French country boys. Shirodashi isn't far off.
Everytime my grandma comes over to Texas to visit, she always makes this. We call it "Gumbo". It is SOOO good! I love these and because my family is really big, We always eat it up in about 1 or 2 days with a little left over. Even at 60, my grandma never skips this tradition. THANK YOU GRANDMA! (This is giving me extreme nostalgia)
Makes me sad too but honestly id say he did pretty well compared to the countless other videos ive seen where they dont even hit close to the mark, the sequence of ingredients was done well and the spices he /did/ add were good choices, im proud of him.. Still not giving him 100 bucks though😂😂
Is there anything in Tony's that wasn't put in here freshly instead of prepackaged shelf aged spices? Yall give way too much credit to pre blended spices instead of making your own.
I’m vegan but I’m watching so I can make this for my husband who is very much a seafood/meat lover for life! I ain’t gonna lie, looks amazing. Praying I nail this 🙏🏼 Thank you for the vid!
as a cajun i am very impressed with your boil my family does a few things different like doing it out side, putting enough seasoning in the water to put taco bel to shame.(to penetrate the crawfish) and a few other things but over all i'd say you did really well
As a man born and raised in New Orleans, I respect the custom blend of seasoning. Hate it when all these people swear they have the best crawfish and just use Zatarains for everything Also: don’t drizzle the sauce on the shell, it’s just extra messy and you don’t eat the shells. Just did into once you’ve peeled
Ikr. He was really meticulous about it. If I tried doing that at a crawfish boil, all the crawfish would be gone before I was finished with one lmao. It's every man for himself, so you have to be peeling super quick
Use some frozen corn and ice cubes made with the water from the last boil to cool off the water enough to let the crawfish soak for a bit and not be over cooked. Like 8-10 minutes and they soak up so much of that seasoning. That butter looked killer though, gonna try that out next time.
Born and raised in South Louisiana, the only thing you forgot to do it soak it! It absorbs so much more flavor! We also add mushrooms and celery and tons of other stuff. We make a seafood dip too!
6:48 "this isn't a but better, but this is better than everything" was really hoping josh would say: 'this isn't a but better, but it's better with butter'
Not bad, unless I missed it I recommend soaking after you finish boiling for 10 or so minutes. Also, second boil in the same pot is highly recommended for extra spicy
looks great overall and I'll definitely try that butter sauce. My big complaint is you didn't have a soak time of around 8 minutes. For proper soaking the boil water needs to get below 150° otherwise the crawfish won't absorb any seasoning.
you know you're winning at life when you're consistently making a guy living in italy (with access to the best food) jealous of your dishes. but with this my friend, you've outdone yourself! congratulations ;)
Also, needs a tub of butter on the table for dipping the corn and potatoes in. Seasoning should be on the food, not the butter lol. He probably lost a lot of it during the boil (which is why I’m assuming he had to make the fancy “cajun” butter).
When he said he was making his own seasoning I thought he was saying there would be no Old Bay. I am not lying when I say I sighed with relief when he named the seasoning 😮💨! Love ya, bruther.
From looking at the ingredients, the only thing in Old Bay that probably wouldn't be used is celery salt, everything else from what I can tell is pretty in line with the spices used in Cajun cooking (maybe red pepper flake as well, but thats proportionally very small)
@@Gibsonfan1989 Retaining knowledge from previous generations is a great thing. But making their techniques holy (and not acknowledging that they made changes) does nothing but hold a recipe back.
As a Louisianian, I'm pleasantly surprised at his take on this. Looks delicious. Only thing I would critique is the lack of a beer in his hand, lol.
dude needs a bud light asap.
Chef Isaac Toups was very clear, you must have a beer while making this, it is against the law otherwise.
Idk bout dat butter on ya crawfish baw my grandparents wouldve slapped you for wasting that butter
Got to have a bottle or cup in hand
normaliy my family cook this for longer before putting the crawfish in and we suck the juice out of the head shit buss so hard
Joshua:advertises a dishwasher
Also joshua: makes a meal that doesn’t use any dishes
What?
It uses a crab boil pot and a saucepan, but you could get away with not washing the boil pot if you wanna have more seasoning on it for next time so there may not be a ton, unless you count all the bowls with spices in them and his plates and knives
My favorite sponsored ad is when he voiced that ad for the navy because you can “experience world foods” or something
@McGeezer Puffins non-stick pans are not cast iron, but still need a little love... Just use a soft pan cleaning brush and some paper towels so you don't scratch the coating off
Good point!🤣
My boyfriend referred to you as papa. Congratulations! he’s your boyfriend now.
Her everyone’s boyfriend boyfriend.
You funny asf 😂😂
OMG! My boyfriend calls him papa too!
I’m gonna start doing this now, and then in about a week my GF is gonna come on here and say the same thing
@@scooby-doo7714 he's everyone's papa
I know everyone is wondering the same thing so here's the holy boil ingredients:
3 tbsp freshly ground black pepper
3 tbsp cayenne pepper
2 tbsp mustard powder
1/3 cup smoked paprika
3/4 cup old bay seasoning
2 tbsp sugar
3 1/2 tbsp kosher salt
2 tsp thyme
1 tsp coriander.
You're welcome 😁
Thank you
Thank you so much i was like oh i am died
from his recipe site
1/3 cup smoked paprika
3/4 cup old bay seasoning
3 Tbsp ground cayenne
2 Tbsp mustard powder
3.5 Tbsp kosher salt
2 Tbsp sugar
3 Tbsp ground black pepper
1 Tbsp ground coriander
2 Tbsp dried thyme
how long do we boil it for?? 😊
Mom: "Don't play with your food! It's rude!!"
Me: *looks at Josh*
Josh: "~FaMOus liTlE mAn, dOiNG a LitTlE dAncE~"
Ме: *See Mommy, Pappy is doing it*
i read this comment before getting to that part in the video and it made it so much funnier
5:26
Famous manchild*
Dishwasher needs smiley face asap.
lets start a petition
Yoooooo
Next time on Shokugeki no PK
@blv stop spamming
magnets? *sniff*....i smell a new product
he didn't soak it. after boiling a few minutes kill the heat and let it sit to absorb the favor at least 30 minutes you can also hit it with some ice to stop the cooking. otherwise looks delicious. source: being from Lousiana
Thank you!!! I was like it's supposed to look seasoned before you added your butter stuff. 🤓💙🤟🏽
Also from Louisiana and I was thinking the same thing😂 it’s also a little bit surreal to see someone doing this inside on the stove, but I get that he has to do it inside to film.
i'm from the pacnw, but from my understanding you should also *over* season the boil in order to get the boiled ingredients properly seasoned because a lot gets left behind in the water. figured that bears mentioning. do people down south actually use old bay? thought that was a maryland thing
@@calebnyberg1092 definitely not old bay, the Louisiana brand boil mix is the goto. And ofc if there isn't Tony's on the table it's wrong
@@calebnyberg1092 No, no one does. Its tony’s or nothing.
I made this and my wife praised how amazing it was. Inlaws came over and I made it again and for now on when they visit I was told I am making this everytime. They fly in once a year.
Made this today for Sunday Dinner and it came out Amazing.
My Step -Daughter hasn't eaten anything that I've cooked, but today she sat at the table and couldn't stop eating. Thank you for an easy to follow recipe.
I cried reading this.
@@bearpawzz same here
Maybe you should learn to cook food they enjoy lol
that's awesome man! sending love
@@xpkresxlost2264 dude, they are trying ok?
One thing papa forgot to warn about:
DO NOT TOUCH/RUB YOUR EYES WHILE EATING
Also DONT FORGET to be very careful if you go pee & don’t make a terrible mistake like I did last time.
@@gavinhanson9213 oh no
🔥🔥🔥🔥🔥😭😭😭😭😭🥵🥵🥵🥵
I used to work in a Cajun seafood restaurant and STUPIDLY touched my face with my gloves- I had a rash on my face for like a week
Matt stonie moment
Southern Louisiana native here. You did quite well. I'm actually surprised. Most people not from here (assuming you are not) would get this totally wrong. There's a lot of things we look for when cooking this stuff and you pretty much hit all the key points. I'll list them below:
1. RINSE THE CRAWFISH AT LEAST TWICE! Thank you for rinsing the crawfish more than once!! Even people here get that wrong. We do often add salt to the rinse water tho, makes them puke and shit, but that's not as big of a deal as rinsing the dirt off of them. Gritty crawfish belongs in the garbage.
2. The citrus fruits are a huge addition! I use oranges, but lemons are good too.
3. He's right about mushy corn - do not want
4. He's right about the potatoes.
Good job, Josh! I'm impressed. I'll have to try your special butter.
If you don't soak them in salt water to purge them first. I don't want any because I suck the heads and they are nasty muddy heads if you don't purge them.
Gritty crawfish is how you get kicked out of the family get together
Why do people act like you have to be from a certain place to cook their food
@@leokan9860 usually true. Ever try Indian food from non Indians? Taste bland as hell. Josh is a special case. He’s a talented chef
@@leokan9860 Mostly knowledge directly from around the area, something bout authenticity
me watching this while eating a can of soup heated from the communal dorm microwave trying to convince myself I’m eating good food
🤣🤣🤣
better than raw liver :) ..
O_O
much... better...
sameeeeeeeeeeeeeeeeeeeeee ;-;
I felt this one
@@gwiiwzens idk dude, I know someone who finds raw liver and blood comforting 😂
Rule 1 of a crawfish boil, “Don’t Measure, just pour.”
Did you mean "do NOT measure, just POUR IT"
@@dav_nath he meant what he said
@@dav_nath that’s what he said lol
@@dav_nath Mr. Proper Word Man obviously aint been on down to the Bayou
Mhm! Literally like my daddy just pours his ingredients he always uses but ain’t know one really measuring lol 😂
We’ve done it. The opposite of “but cheaper”
“but richer”
"but cheap'nt"
“but’nt cheap”
“But pretend you have money”
"but more expensive"
I’ve made this boil 4 times in the past 2 years, it definitely a family favorite every time… recently made it for Christmas Eve along side your prime rib recipe (first time) and it’s was phenomenal. My family appreciates you Joshua
We have crawfish boils every year, and have added to the veggies we cook over the years. Now we also add button mushrooms, Brussel sprouts, whole okra, and zucchini- on top of the stuff you added. We also cook in stages and add more seasoning each batch so it gets spicier and spicier. The last couple batches aren’t for the faint of heart.
His Venmo was NOT in the description.
missed opportunities.
I just checked lmao
Shame
@@Nswix no
the fact that we checked too 😩😩
As a guy from New Orleans, i think you did a pretty good job for someone who’s not a “Cajun boy” 😂
Lol now you owe him 100 bucks
We still love you creole boy 👍🏻
Louisiana born here too. I think he did good like you’re saying, he just needs Zatarains instead of old bay seasoning!!
@@teccs6353 He lost me at old bay lol
@@teccs6353 i was gonna say that too lmao we do not use old bay in louisiana ✋🏼
Just tried this recipe to the the T for my wifes birthday. She has been wanting crawfish forever. Surprised her, she loved it so much. Were doing it again for in a couple weeks. Thank you Josh!
Ur such a good husband (人*´∀｀)｡*ﾟ+
Quick question, is there anyway i can cut this recipe in half? Or smaller? This is alot of food and i live alone. Looks amazing though ❤
@bonnieparkertheoutlaw7353 I don't see why you wouldn't. Just half all of the ingredients. It's a good sized meal, I'd recommend doing the full recipe and invite some friends over.
I’ve been serious about cooking for 2 & a half years now. Out of all the recipes I’ve found on UA-cam & the internet, I’ve definitely impressed the most people with this one. Thanks for helping me take my seafood game to the next level.
Even if you did it perfectly Cajuns would tell you that "doing it perfectly ruins the spirit of a boil"
😂😂😂 can confirm
Confirmed 😂
The only part of this I could critique is he ain’t drunk while handling everything
Yup!
I'm cajun, and I appreciate your lack of a period to maintain spirit of Louisiana education.
I'm from Louisiana and I'm just super impressed you were able to do this inside. How long did your house smell like a boil? Definitely going to try your cajun butter recipe next time I do this.
How did it go
How did it go
How did it go
How did it go
How did it go
I have made this recipe twice here in Australia. Do not scrimp on the garlic spiced butter, this truly is the BEST part of the dish, I now make twice as much as the whole family goes at it with bread during and after the seafood. T
Only time I’ll see a thumbnail like that and click it knowing it won’t be someone eating/slurping shit up extra loud with no manners. Bless u papu
my thoughts, exactly!
If you do not slurp broth from a bowl of noodles, you are not doing it justice.
I hate it hearing people eat or slurp or some other weired noises, that really grinds my gears :D
@@gexwex in japan yes, that's the way to do but in any other country then hell no don't freaking slurp your noodle
if a video specifically is for those sounds then sure
Tip: You need to let the crawfish soak after cooking to really give them an opportunity to suck in the seasoning. The best way to do this is once they're done cooking to add ice to the boil. Not so much ice that the water is cold, but just enough to lower the temperature so that it won't keep cooking the crawfish.
Generally what we do is the day before the boil we take about 4-5 of those party size ice cream pails and fill them with water to freeze and just dump those in once it's done cooking. However, we also cook at much larger quantities so use your judgment
I made the same comment and found your comment further down. Actually more then just us commented on that. Darn city slickers
Joshua is officially invited to our next family crawfish boil.
-native New Orleanian
Speakin facts no hate but if you want truly good food lake charles lafayette
Cajuns don’t live in NOLA
✊️ from lake Charles live in BR
I followed your recipe last night for an all shrimp boil - WOW! That garlic, butter sauce... HUGE hit. The "holy bawl" mix is the only way I will season a shrimp boil now. Thank you!
Can you please share with me the the size and amount of shrimp 🍤 you used? I want to try this with shrimp 🍤, but I’m an inexperienced cook and I’m not sure how much shrimp I should use.
This looks so good 😊.
@@andreacheney3593 Hey Andrea- for 2 adults & 4 kids we will often use about 4 lbs. of large shrimp. With the potatoes, corn and sausage you will have more than enough food for 4-6 people. I hope that helps.
@@DavidBluelineGaming TY for responding! My mother has cancer, but she’s not doing radiation or chemo. I’d like to make this for her since she’s not ill from the cancer treatments. and have some ppl over. She’s always loved seafood.
@@andreacheney3593 I love seafood and so far this is THE best recipe I've ever had. That seasoned garlic butter is unbeleiveable! Hope your mom gets better soon. :)
@@DavidBluelineGaming TY. The garlic butter is what sold me. There are tons of videos about making seafood 🦞 boils, but this special butter is what inspired a desire to actually try doing it.
As a Cajun, I say good job! My family actually does this over an open fire outside at family reunions. we don't really use crab ourselves, but honestly, I don't really think you could go wrong with crab at all. Old Bay is good, but Zatarans or Tony Chaceries will work better.
Final point: Red potatoes are king. Always go for red potatoes.
Tony’s added with all the other seasonings or just Tony’s by it self
@@brandonnelson103 tony's in place of the old bay
i support this message
Tony Chaceries is the BOMB!
Nobody:
The Craw Fish: I Tried to run. But My Head Was Under Water.
Ohhhhhh. When you drop them in the boil, they start praying to god and reaching for the sky. It’s funny as hell
@@swankscabinet1625 you monster lol
Billie Crawfish - Everything i Wanted (was to live)
@@swankscabinet1625 boiling anything alive is only funny if you’re a psychopath
@@PR0NK48then every Cajun, every steakhouse chef, and almost every rich person must be a psychopath because crawfish, crab, lobster, clams, and even scallops are all boiled alive. It’s done to maintain freshness and stop certain diseases and parasites from being in the food. Shellfish are very easy to go bad if not cooked before being killed. You may have just not realized it but it happens everywhere’s and lots of people think it’s funny because the way they act in the hot water.
I'm not Cajun but I cooked in Nola for nine years and I've done at least thirty crawfish boils in that time. This was an exemplar of the art. Well done Joshua. That said, we don't usually use old bay, that's more a northeastern thing. But Old Bay has like 95% of the same ingredients that popular crawfish boil mixes use and in similar ratios so it's really no big deal. Most people who are serious about southern cooking don't really gatekeep or tell people they "destroyed a dish" if they substitute an ingredient. We're not Italians after all.
Well I’d like to start off with, you’re completely wrong. Nola’s food is trash. It’s not Cajun. Lake Charles and Lafayette are Cajun. Old bay is nothing like Louisiana seafood boil. Most people who are southern will blatantly tell someone in their face, they ruined a dish because they substituted an ingredient. Your first sentence of failure was “I’m not Cajun but I cooked in Nola” I know you’re full of shit because you also
Said “this was an exemplar of the art”
@@Michael_cgx what’s crazy is if you didn’t see Josh make the actual boil and you just came but and was offered some potatoes and crawfish, you’d eat it no problem. It’s food. Meant to bring people together. It’s not that big a deal. Sheesh.
@@neondiddle2039 I can 100000% promise you I’d be able to tell if it wasn’t boiled in south Louisiana lol.
@@neondiddle2039 it is a big deal. Because people eat shit like this and think this is what it taste like in south Louisiana and then they end up hating it and talk shit about Cajun food down here. That shit jambalaya all these you tubers make isn’t even close to what jambalaya is. Or gumbo.
@@Michael_cgx Laffy here, preach brother.
I've never seen anyone do this inside! Have done crawfish boils my whole life but your take on it is impressive. I am excited to give this cajun butter a try in a couple of months!
theres no meat on them, i could eat 100 and still be hungry
very bold choice doing it inside! but now I know its possible! lol
It's been a couple of months. Could you update on how the Cajun butter tastes?
@@TestAccount-uu9vp well yeah that’s why they do it in like those huge pots with corn and sausages and stuff
@@TestAccount-uu9vp eat your vegetables
"the King of Cooking, I would call him."
-Codeth the Ko
He has such a way with words
Lol being a Louisiana-Ian careful with the fumes if you’re doing it inside! 😂😂
The only real seafood boil come from Louisiana so this white boy is a fraud
Literally once opened the lid and almost took my self out
@@kinggio7833 that’s 100% false. Maybe the only CAJUN boil. But the east coast is actually pretty popular for their seafood. Hell Old Bay is from Maryland.
@blv commit shut mouth
@@kinggio7833 As a Cajun, you're wrong. Lousiana is neither the creator nor the most famous culture that has communal seafood boil. Now, that's not to say that I dont prefer it to others, because I'll kill for some cajun boil. This shit isnt cheese bro, anyone can boil seafood anywheres.
As a person who is practically a Cajun, I rate this “I’m hungry”
Edit: for the people wondering how I am “practically a Cajun” well, I grew up around Cajun people and with a Cajun lifestyle I am technically not Cajun I know the culture.
As A Texan And Barely Eat Cajun , I Agree With You
As a Cajun from lousiana this made me starving
What is “practically” a Cajun?
You’re either Cajun or you Aren’t lol it’s a heritage. How are you “practically” Cajun?
@@CarloBenevissi Might not be Cajun but grew up in Bayou or AROUND cajuns. Married to a cajun?
I just recently got remarried. 16 years Of take out and quick fixes before heading off to work. I wasn’t exactly a domestic goddess .
The man in my life owns a food truck. To say I am intimidated to cook for him is an understatement. I have been trying to hide the fact that I feel like I have forgotten how to make good food from scratch.
I am so grateful for the hand holding! The boil turned out so great even with not having 100% of the ingredients and the substitutions. I’m buying your book, I really appreciate what you do!
Thank you Josh!
Literally looked at my wife two days ago and said we should do this. She was hesitant, but *Pa-pa* was not. Great video!
DO IT!!!!
Mom: don’t play with your food
Josh: “ famous little man doing his little dance”
5:26
Born an raised in Louisiana. You did it at 99%. I'm impressed. Your crawfish tail peeling is more complicated than needed but whatever. You didn't suck the heads but not everyone does. All that is made up for with the AMAZING idea of cajun butter!
Hot tip: Put pineapple in that baby and also brown sugar. Trust.
Gearing up to do a huge boil in two weeks. I've watched this video like 20 times! Thank you for educating/entertaining me. I've shared this video with so many of my friends!
I just did a huge boil and I can't state how good the red garlic butter is. DO NOT skip it, trust me.
It’s nothing like the gear up before the execution 😊
Me stuffing myself with gummy bears: “boy that looks good”
I'm currently eating a 2lb bag of popcorn i bought on impulse
Me sucking on a cough drop because of a sinus infection (onion sensitivity not Covid, its weird) lol
I'm cooking rice and beans
Me eating the shells of pistachios
*Me eating fresh air*
At this point, the king crab is becoming my favorite recurring character.
YOUR CAMERA QUALITY HAS IMPROOVED MUCH THE PAST YEAR!!! I am so proud off you Joshua
I've been to one place which made authentic boils and served it on the table, no silverware, just scissors- IT WAS AMAZING. Now a broke college student all I can do is watch these and imagine I'm eating this while eating my 3rd frozen burrito
As a New Orleans native, you made me so proud. ESPECIALLY when you brought out the Crystal hot sauce. Keep doing what you’re doing, JW! P.S. I don’t know about other folks but Old Bay has a totally different taste than Slap Ya Mama and Creole seasoning so Old Bay was def a good choice for the seafood boil.
Day 30 of asking Josh to make a series where he shows us his gone wrongs and talks about what can go wrong, especially for his complicated recipes
Whenever he does mess up he tell us, but bc he's that good, it barely ever happens
Yes, kinda like a troubleshooting series? I’d love that!
@@Josh-jj6qt not all of us are as good as him.
Id love that
I didnt say that. What i said is that he does point out all of his mistakes but he just doesnt make mistake alot
i went to a crawfish boil, prepared by a true louisiana family haha. they added pineapple to theirs!! it was SO GOOD!
I’m from Louisiana. I give it a solid 7.5/10.
Quick tips:
- Hard boil the seasoning for a while, get a pure solution.
- Don’t boil with the sausage, it’s fatty and oily and will leave a film in the broth. Add later, it cooks in like 5 mins.
- Boil the crawfish for maybe 4 minutes. Then turn the heat off, lid on for about 40 minutes or until the crawfish sinks down into the broth, but not all the way to the bottom. Easiest way to peel, and most flavor, called poaching. Also he purged them perfectly, but adding salt to the purge water helps. Soak them for a while in the salt water, then do as he did with rinsing.
- I’ve never seen a butter used to dip, normally it’s crawfish dip, but it looks good.
- A really nice beer goes with this perfectly. It’s a requirement. And loud ass Cajun music, get a little tipsy and swing the woman you love around the dance floor; remind her why you glad you have her. 👌🏼
Josh: "I'm sick of doing the cake jokes, I'm sick of saying 'cwispy,' stop telling me to say it, I don't want to do those anymore."
Also Josh 3 times a video: "Look ah tha hansome lil maan"
that and “faAHHDYYYY”
Lol when did he say that?
Wait i dont follow him closely i didnt know he said that. Thats actually really sad
Hopfully when I retire from the navy or at least get as close as I can , I can own a beautiful kitchen like this. That oven is so beautiful it literally make me remember my goal for our forever home. Amazing recipe and cant wait to see more. 💜
Ok, as a SE Texan with family from LA I'm going to try this version Josh. But I highly recommend adding mushrooms at the same time as the corn- they suck up the boil juices and are little spicy flavor BOMBS!
Joshua-Sensei, hope you're staying as warm as possible. God bless for all the culinary experience you provide. Hopefully your state gets its shit together soon 🙏🏾
I made this today with my MIL and it was AMAZING! Everyone loved it, will definitely do this again!
Saw this video when it dropped and I knew I had to make it for me and my dads birthday last night. added mushrooms, an orange, celery and lobster tails and it was all so phenomenal, had a great night with my family with a great meal to compliment it so thank you Chef Josh for making that possible and always hooking everyone up with absolute banging recipes✌🏽❤️
@Angelo Guerzon yessir, extra citrus and slight sweetness that adds to the flavor
@@calebvelez3342 I wonder how it would go over using lime as well, or maybe pineapple
@@shottygod13 probably great! Try it out!
Hi josh I used ur burger recipe for my catering exam and I passed it, I’m so happy that I’m subbed to u, so I wanted to say thanks man
@Asura Code I got a level 2 merit which is I think a 5-8
Pog
😀😀
Asked this a few times already but this time Im early enough - Josh time to take on somebody your own size. And that restaurant is none other than the Hard Rock Cafe. No matter where I was in the world, their chicken is always flawless. Their BBQ ribs are magical. And their desserts like the hot fudge brownie and their cheesecake, are also perfect.
I wanna see if you can "but better" their food.
Josh would crush hard rock
Even if it's the same, I'd also like to see him duplicate more restaurant items. He's got plenty of time though.
As a born Mississippian, I can HONESTLY say that I am so proud! It looks AMAZING and now my crawfish craving is back... in the middle of December. Boo.
I tried your recipe and my family loved it. You were right about the Cajun Butter sauce. They can’t stop talking about it and asked for the recipe. Thank yoooooou.
As a Cajun, you did fantastic. I am dying watching this, I need this to happen when Dallas is back to normal. Thank you for this!
Yo u can’t call yourself Cajun of your from Dallas lol
People move away for good reasons and still identify with the culture/history.
@@morganntho fair enough
Papas still putting in the work despite having no electricity and being snowed in! I appreciate the consistency and effort x
I just tried this with like 75% ingredients I only had and it still was amazing!! Thank you ! Thank you 😅
Josh: *uses Old Bay seasoning*
Me: *cries in south Louisiana*
Edit: at least he didn't call them crayfish the entire time
What should he have used instead?
@@obinnaohuabunwa3452 Tbh a powdered boil like Louisiana Fish Fry or Zatarans would be a good choice. I don't know a single person who would use Old Bay in their boil.
Pro tip - when someone has Moreau or Thibodeaux or Boudroux in their name... don’t ask questions, just take notes.
@@DavidWillisCO Don't forget about the Leblanc's, Landry's and Breaux's
@@saramoreau9459 Gautier :P
But Better Request: Oreos
There is a fine line between But Better and Gourmet Makes
Skittles too
Oh boy, that would be epic.
I stand behind this. Oreos are the best.
@@deuxexmachimax Ever since BA imploded, I'd be down for Josh to take over the Gourmet Makes void with the But Better series
“If you’re a true Bayou man” yet puts shirodashi in
i mean...he said it was optional
You're probably british, and get mad when people call them potato chips instead of potato crisps.
To be fair, there's a lot of first/second generation southeast Asian families in Louisiana. I haven't seen much Japanese stuff used in cajun food, but Vietnamese and Thai all the time. Like, even by the Cajun French country boys. Shirodashi isn't far off.
@@bootlegdouglas This is true. Pretty much the entire concept of Louisiana cuisine is that it draws inspiration from multiple cultures
🤣
I watch alot of cooking/grilling/smoking..blah blah videos., but this IS THE BEST OF 2021!!!
Being a legit Cajun, this is one of the very few videos that has done our foods justice! One proud Cajun here!!
As a pure Cajun, that’s looks good af!
@@merrillgeorge1838 you know cajun is an ethnic group right
@@merrillgeorge1838 I think she may have realised
@@merrillgeorge1838 nice. You know how to google.
anyone else think of the “that’s money dude” guy?!
Das money doooood!
Stalekracker is his name
PUT DAT ON A CRACKER DUUUDE
Bro you have no idea how many of your dishes I’ve made people! It’s like a culinary education without the $$$$s. You are absolutely THE G.O.A.T 🐐🔥
Everytime my grandma comes over to Texas to visit, she always makes this. We call it "Gumbo". It is SOOO good! I love these and because my family is really big, We always eat it up in about 1 or 2 days with a little left over. Even at 60, my grandma never skips this tradition. THANK YOU GRANDMA! (This is giving me extreme nostalgia)
10/10 grandma
nice nishinoya pfp
@@TOSEELOSANGELES its tanaka and noya but thank you👌
@@veenus745 yes, 10/10 indeed😤✊
*Josh caressing the dishwasher is the best part of the video*
Very popular opinion *NO ONE* can disagree 😌
As a native louisianian, the lack of tony's seasoning kinda makes me sad.
Makes me sad too but honestly id say he did pretty well compared to the countless other videos ive seen where they dont even hit close to the mark, the sequence of ingredients was done well and the spices he /did/ add were good choices, im proud of him.. Still not giving him 100 bucks though😂😂
I was disappointed I did not see no love in that dish
Is there anything in Tony's that wasn't put in here freshly instead of prepackaged shelf aged spices? Yall give way too much credit to pre blended spices instead of making your own.
when he put in the old bay i wanted to cry 😭😭
He basially made tonys seasoning
I’m vegan but I’m watching so I can make this for my husband who is very much a seafood/meat lover for life! I ain’t gonna lie, looks amazing. Praying I nail this 🙏🏼 Thank you for the vid!
This is how supportive all vegans should be 👍👍👍
"12 cloves of garlic" Are we making the kids' version?
I'm legit about to start researching pricing for everything and do this next month.
did u do it
Yah did you? I’m at the bank now and they need to now how much to make the loan out for
Imagine how much that king Krab was like whew 💀
Yep, got it done for right at $200 in Chicago. I had to buy the pot as well so that added to the cost.
@@matthewnicholes6961 Hope it was delicious🤩 How much was pot and king crab?
Josh: "You know what else is-" WE KNOW ALREADY IT'S B-ROLL. IT'S ALWAYS BEEN B-ROLL :3
as a cajun i am very impressed with your boil my family does a few things different like doing it out side, putting enough seasoning in the water to put taco bel to shame.(to penetrate the crawfish) and a few other things but over all i'd say you did really well
Josh: Add 12, Yes, 12 cloves of garlic
me: That's naaaaaathin
0:01 pause!!! Pack a fresh bowl of this Cali herbs, light, inhale, and exhale. Play!!! Let’s goooo baby!!! 😎
I work at a dispo and on break currently looking at this for when I’m high after work haha
As a man born and raised in New Orleans, I respect the custom blend of seasoning. Hate it when all these people swear they have the best crawfish and just use Zatarains for everything
Also: don’t drizzle the sauce on the shell, it’s just extra messy and you don’t eat the shells. Just did into once you’ve peeled
As a Frenchman, which is like a Cajun to the hundredth power, I found this beautiful. You have my blessing. 3 Michelin stars.
"at this point your home should smell like angel tears" lmaooo
When he said it, i stoped watching him and and started thinking of how would a crying angel look like 😝
Angel tears: spicy, flavorful, an angry red?
That's creepy.
In New Orleans a real crawfish boil is done in your backyard and the entire neighborhood should smell like angel tears😫
Yeah because it makes the angels cry. I really usually like this dude but full on fail. At least he knew the angels wept when he did this.
My mom overhearing me watch this video: “He sounds like the King of Queens guy!”
Patton Oswald!
You definitely did the absolute most peeling them crawfish 😂
Ikr. He was really meticulous about it. If I tried doing that at a crawfish boil, all the crawfish would be gone before I was finished with one lmao. It's every man for himself, so you have to be peeling super quick
BRUHHHH 😂 I’m appalled
😂😂😂
Use some frozen corn and ice cubes made with the water from the last boil to cool off the water enough to let the crawfish soak for a bit and not be over cooked. Like 8-10 minutes and they soak up so much of that seasoning. That butter looked killer though, gonna try that out next time.
Born and raised in South Louisiana, the only thing you forgot to do it soak it! It absorbs so much more flavor! We also add mushrooms and celery and tons of other stuff. We make a seafood dip too!
How do you soak it? Before? After? For how long?
Can’t say it’s Cajun and use old Bay
Yeah. Old Bay is used in the Northeast. He probably should have used Tony's, Slap Ya Mama, or some other cajun seasoning instead
Meanwhile Old Bay is available for purchase in the south but sure continue to be bigoted with your cultural appropriation
@@mounne13 wha?
@@mounne13 old bay ain't cajun
@@jessicabraud3307 Slap ya mama is my favorite.
"Today we're going to make apple pie. Start by planting apple seeds in the ground...wait 5-10 years then pick the apples off the tree."- Josh probably
You are a pathetic human being for not planning Your apple pie 5-10 years ahead.
Today I make salted fish, I will wait for the fish to evolve.
@@TheSlavChef waste of time. I am still waiting for my first normal human pie.
@@DubultaisT It will take time! ;/
Made this yesterday for father's day, it was fantastic. That butter was on point to say the least!
Straight up flexin' with a kitchen aid sponsor!
"Famous little man, doin his little dance." This is PRIME content. ❤
6:48 "this isn't a but better, but this is better than everything"
was really hoping josh would say: 'this isn't a but better, but it's better with butter'
Not bad, unless I missed it I recommend soaking after you finish boiling for 10 or so minutes. Also, second boil in the same pot is highly recommended for extra spicy
Not bad of a last meal before the power outages eh? Stay safe Joshua btw :(
looks great overall and I'll definitely try that butter sauce. My big complaint is you didn't have a soak time of around 8 minutes. For proper soaking the boil water needs to get below 150° otherwise the crawfish won't absorb any seasoning.
I hope everyone tries this. It’s a solid representation; especially for first timers who may not like the immense amount of seasoning use.
you know you're winning at life when you're consistently making a guy living in italy (with access to the best food) jealous of your dishes.
but with this my friend, you've outdone yourself! congratulations ;)
I didn’t know Weird Al cooks this good
as a louisianian and someone who made boils during the season professionally, you missed the tony's. you GOTTA have the tony's. no excuses.
Also, needs a tub of butter on the table for dipping the corn and potatoes in. Seasoning should be on the food, not the butter lol. He probably lost a lot of it during the boil (which is why I’m assuming he had to make the fancy “cajun” butter).
YESSS TONYS...
When he said he was making his own seasoning I thought he was saying there would be no Old Bay. I am not lying when I say I sighed with relief when he named the seasoning 😮💨! Love ya, bruther.
"Old bay seasoning" STOP THE MADNESS BAWW!!!
Come to south Louisiana if you want us to show you how to boil
From looking at the ingredients, the only thing in Old Bay that probably wouldn't be used is celery salt, everything else from what I can tell is pretty in line with the spices used in Cajun cooking (maybe red pepper flake as well, but thats proportionally very small)
@@pennyforyourthots it has a different flavor profile. Just makes the food taste off when cooking creole/cajun
@@Gibsonfan1989 maybe if it was the only ingredient in the spice mix but he used twice as much in other spices. It'll only be supporting note at most.
@@kjdude8765 well I'm a purist. Learned from grandparents/great grandparents who learned down the line.
@@Gibsonfan1989 Retaining knowledge from previous generations is a great thing. But making their techniques holy (and not acknowledging that they made changes) does nothing but hold a recipe back.