"Food Wars" hosts Harry Kersh and Joe Avella travel across New Orleans to find the best seafood boil in the city. They'll be visiting three locations in one day to see what the city has to offer. This is "Food Tours."
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00:00Obviously, there's no way you're leaving New Orleans without doing a seafood boil.
00:05So why don't we do three today?
00:06Sounds perfect.
00:07How can I explain a seafood boil to a visitor?
00:11Obviously, there's some boiling involved, but you're going to get a mix of delicious
00:14seafood straight from the Gulf of Mexico.
00:17The ripping seafood apart with our hands is going to be chunks of corn, sausage, Cajun
00:21spices.
00:23Every place I'm taking you today is going to have a different sort of variation on the
00:26seafood boil, starting here at Boil Seafood House.
00:30They do a little bit of like a Vietnamese flavor twist to this, which I'm very excited
00:35about.
00:36I've heard nothing but great things.
00:37I think that we're going to eat like kings today.
00:39It's going to get messy, so get ready.
00:41I do not mind getting my hands dirty.
00:43Seafood boils as a concept just don't really exist in the UK, so I am excited to give it
00:47a try.
00:49I like how soft the oysters are.
00:50Oh, definitely, definitely.
00:52Absolutely.
00:53What am I seeing here, Joe?
00:54This, my friend.
00:55What am I seeing here?
00:56Is a bib.
00:57Because we're going to be making a mess.
00:58How does this work?
00:59I'm being confused.
01:00Kind of pop it off.
01:01Oh, yeah.
01:02Yeah.
01:03I thought for a second I was supposed to get my head through there, and I was like, my
01:04head is way too big for that.
01:05I think in general, the fact that we have a bib, it makes me feel like we're at like
01:06SeaWorld or something about to watch a show.
01:07We're in the splash zone.
01:08We're in the splash zone of flavor.
01:09It just kind of adds to the event, you know?
01:10It's like, oh, wow.
01:11I've got to get ready for this.
01:12Yeah.
01:13I'm mentally prepared for this.
01:14I'm mentally prepared for this.
01:15I am prepared to eat.
01:16Hey.
01:17There we go.
01:18Char-grilled oysters.
01:19How good do these look?
01:20Yeah.
01:21Can I have a go?
01:22Yeah, go ahead.
01:23They're hot.
01:24Oh, Jesus.
01:25They're really hot.
01:26What do you think I've meant?
01:27I thought maybe you meant the oysters, but like the shells themselves are really hot.
01:28No, I'm just going to fish it out.
01:29Crystals.
01:30Oh, it's a juicy oyster.
01:31I also want a little bit of hot sauce.
01:32Oh, yeah.
01:33Oh, yeah.
01:34Oh, yeah.
01:35Oh, yeah.
01:36Oh, yeah.
01:37Oh, yeah.
01:38Oh, yeah.
01:39Oh, yeah.
01:40Oh, yeah.
01:41Oh, yeah.
01:42Oh, yeah.
01:43Oh, yeah.
01:44Oh, yeah.
01:45Oh, yeah.
01:46Oh, yeah.
01:47Oh, yeah.
01:48Oh, yeah.
01:49Oh, yeah.
01:50I need a little bit of hot sauce.
01:51I feel like some bread crumbs in here.
01:52I mean, I don't know how you can't think those are amazing.
01:56These are good.
01:57They're juicy, buttery.
01:58The butter in them, so garlicky.
01:59Salty.
02:00Yeah.
02:01I mean, can we eat like this all the time?
02:02I think people in New Orleans are so lucky.
02:06I would love to be endlessly eating like seafood like this several times a week.
02:10Yes.
02:11Hey, there we go.
02:12Thank you so much.
02:13Thank you so much.
02:14Thank you, sir.
02:15Yeah, so I've not really eaten much crawfish before, or much crab, to be honest.
02:19What's the best way to go about eating a crawfish and a crab?
02:23The gloves are going on.
02:24The gloves on, buddy.
02:25Step one, glove up.
02:26I'll grab one and kind of like follow along.
02:27Yeah, we'll follow along.
02:28So the crawfish is a small twist and tear.
02:29Twist and tear.
02:30It gives you the most out of the crawfish.
02:36Mostly with the tail, right?
02:37So you're holding the head, twist.
02:38Don't twist too much and then start tearing.
02:39So you lost a little bit of your stuff.
02:40Lost a little bit in there.
02:41You can take it and scoop it out like that and scoop the rest of it out and that's the
02:48flavor right there.
02:49So this is the head here?
02:50Just suck on this?
02:51Yes.
02:52Get that in.
02:53I'm still working on my tail here.
02:54For the shrimp, pretty much the same way.
02:55Suck on that head right there.
02:56All that flavor in there.
02:57Yeah.
02:58So twist and pull.
02:59Suck.
03:00Yes.
03:01Now, once my friend here is ready, I think we're ready to go into a crab.
03:09We got our crushers.
03:11You got a knife?
03:12That's how I get it.
03:13Okay.
03:14Oh, it's like a little like...
03:15So you just pull that out?
03:16A little more back into the back of it.
03:17All right.
03:18All right.
03:19Oh, man.
03:20There we go.
03:21So we're just pulling the top right off.
03:22Yep.
03:23Don't eat the gills there.
03:24These are the gills?
03:25I get rid of the gills.
03:26I don't know if I stabbed myself.
03:27And why not the gills?
03:28There's no flavor?
03:29Dead man's meat, what they call that.
03:30Okay.
03:31Dead man's meat.
03:32All right.
03:33I thought it sounded good.
03:34I got the guts and the fat.
03:36You don't have to eat that, but it's not bad for you.
03:37I think I know why.
03:38Maybe you're cooking them wrong.
03:39A seafood boil also includes like corn and potatoes.
03:40It's just so much work.
03:41Yeah.
03:42When you're hungry.
03:43It's just like, look, I just want to put something right in my mouth right now.
03:44Exactly.
03:45I'm just going to have some sausage.
03:46I feel like an opposite.
03:47Yeah, but this is very helpful.
03:48Thank you very much.
03:49You're very welcome.
03:51I feel like I got maybe 30% of that.
03:52So you might have to keep shooting.
03:53Yeah.
03:54I feel like I got maybe 30% of that.
03:55So you might have to keep shooting.
03:56I feel like I got maybe 30% of that.
03:57I feel like I got maybe 30% of that.
03:59So you might have to keep shooting.
04:00I feel like I got maybe 30% of that.
04:01So you might have to keep shooting.
04:02I feel like I got maybe 30% of that.
04:03So you might have to keep shooting.
04:04I feel like I got maybe 30% of that.
04:05So you might have to keep shooting.
04:06Sure, sure.
04:07Helping me out as we go.
04:08No, you got it, you got it, OK.
04:09I love a little head pull.
04:10I love a little head pull.
04:11Get that flavor, the brain flavor.
04:12Right.
04:13I will say, the crab in particular.
04:14Quite a lot of work.
04:15Yep.
04:16But it is really tasty meat.
04:17But it is really tasty meat.
04:18This isn't something you just like go and like grab on your lunch break during work.
04:19This isn't something you just go and grab on your lunch break during work.
04:24This is something that, you know the work that's going to go into it, so it's part of
04:28the fun of it, you know?
04:29This definitely is a more, known as a more communal fun.
04:36Not a quick bite.
04:37That's why I just grabbed the sausage, which by the way is incredible, I'm grabbing a piece
04:42of sausage.
04:43What do you think of the taste?
04:47So crawfish, we have them in the UK.
04:48Is that right?
04:49They're like an invasive species, so they're kind of newer to the UK ecosystem.
04:54And I feel like a lot of people don't know how to eat them yet or still aren't really
04:57eating them.
04:58Take a cue from the US.
04:59If it's abundant, just put it on the menu.
05:01Yeah.
05:02I think we're going to have to at some point soon, because they're filling up our rivers
05:05and ponds pretty quickly.
05:06I think we've found your calling, my man.
05:08I think you've got to go back, and you've got to start your own seafood boil.
05:14Someone's got to do it, if it has to be me, then so be it.
05:19So we've got the Cajun Owl and Creole City.
05:22Cajun Owl and the Creole City.
05:23Perfect.
05:24There you go.
05:25That's the band you like, Owl City?
05:26It writes itself.
05:27Owl City?
05:28I do like Owl City, yeah.
05:29One of few people.
05:31Suck the head, yes or no?
05:32Yeah.
05:33Get suckin'.
05:34Now that we've got the logistics sort of down, in terms of the flavor profiles, what are
05:39we getting here?
05:40You're tasting, like, I do get the Vietnamese influence of the flavor, right?
05:43It is spicy.
05:44You can taste the cayenne pepper, the paprika, just the flavors coming through here, so strong.
05:51What I love about it, too, is that because it's boiled and just sitting in these flavor
05:54juices, that even though you're really working to get to that meat, you know once you get
05:59it, the flavor, amazing.
06:00It's in there.
06:02Very buttery, I would say.
06:03Yeah.
06:04Obviously, I'm sure a lot of butter goes into the mixture.
06:07And garlic.
06:08Ah!
06:09Garlic.
06:10Let's not forget about the garlic.
06:11The butter, in particular, just permeates everything here, everything in there is buttery.
06:15The one thing I haven't tried yet is the sauce.
06:17This is a good sign.
06:19Oh, yeah?
06:20When they bring your own bucket, it's like, you know you're gonna be doing some damage.
06:24Look, why is it that when Guy Fieri puts trash cans on his menu, you criticize him?
06:29You know what?
06:30Yeah, because I'm not eating out of the trash can.
06:32I mean, the reason I took off my gloves is not because I want to stop, it's because I
06:36have to.
06:37Sure.
06:38So, this has got me, like, I would go, dude, you know what I love?
06:41This is maybe just, like, a mental thing, but the fact that when you go to a seafood
06:45boil, and it's piled this high, and you're like, here we go, and then you're gonna see
06:50it going down.
06:51You really feel like, man, we just have eaten today.
06:53I really have only gotten, like, maybe a mouthful of meat from the crab, shrimp, and crawfish.
07:00But it does feel like, I mean, it's just like primal to be, like, ripping, breaking shells
07:05and sucking meat out, right?
07:07I gotta say, we went for the medium on the spice as well.
07:11He did warn us that for those who weren't used to the cayenne, that could be a little
07:14on the hot side.
07:15It's definitely, like, on the, towards the upper threshold.
07:17If you didn't know any better, and you tasted this, and I said, what spice level do you
07:20think we're at?
07:21What would you say?
07:22Maybe, like, a medium hot.
07:23Okay.
07:24Yeah.
07:25It's, like, medium, but I feel like we've had some food so far.
07:27Maybe with, like, the gumbo, I think I expected some of that to be spicier, but it really
07:30hasn't had, like, as much cayenne as we're now experiencing.
07:33Personally, I like this a lot.
07:35This is, like, a pretty perfect level for me, because you get all that rich meat, you get
07:39that butter, that, like, stock and the sauce that's in there.
07:42Yeah.
07:43That heat just helps to, like, alleviate that a little bit.
07:44Yeah.
07:45I really like this.
07:46I think in terms of an introduction to Seafood Boils, this has been great.
07:50You hear that?
07:51We're great.
07:52How's the pit?
07:53Even he's watching.
07:54He's been like, see, there's no meat on me.
07:55Eat the other guys.
07:56He's like, come on.
07:57All right.
07:58Well, I have a few more Seafood Boils to take you to, so ready for the next one?
08:03I think so.
08:04Let's go.
08:05Obviously, not the most ideal weather today, but we'll be mostly indoors, so I shouldn't
08:09have too much.
08:10So good.
08:11I think you need to get in first.
08:12Okay.
08:13All right.
08:14Yeah.
08:15Get on with it.
08:16In 1983, the state of Louisiana was the first to have its official crustacean, which was,
08:24of course, the crawfish.
08:26Gotcha.
08:27Official crustacean?
08:28Is that something that a lot of states have?
08:29Yeah.
08:30A bunch of them, actually.
08:31You want to guess which states have one?
08:32Man, my American geography isn't that good.
08:34Can you name the crustaceans, and I'll try and match them to a state?
08:37All right.
08:38Dungeness crab.
08:39Oh.
08:40Well, Dungeness is in England, so I'm not sure what's going on there.
08:42Okay.
08:43What are some coastal states?
08:44Maryland.
08:45Incorrect.
08:46Oregon.
08:47Damn.
08:48Blue crab.
08:49Connecticut.
08:50Maryland.
08:51So close.
08:52This one, I mean, I bet you didn't even know it was on a coast.
09:01We'll start with the brown shrimp.
09:02Is that a giveaway of some kind?
09:06Is it on a coast?
09:07I mean, I'm assuming it is, yeah.
09:09Sure.
09:10Delaware.
09:11Yes, it is, yeah.
09:12No.
09:13Alabama.
09:14Sure.
09:15Right?
09:16I didn't know that was on a coast.
09:17Yeah, I thought that was landlocked until, like, right now.
09:18Okay.
09:19Here's an easy one.
09:20Lobster.
09:21Oh.
09:22Maine.
09:23You got it!
09:24Yay!
09:25There we go.
09:26There we go.
09:27Now, what do you think the process was of getting an official crustacean?
09:28Do you think people were really, like, pushing for it?
09:29Do you think someone just in some, like, I don't know, like, state meeting was like,
09:34We declare the snow crab is our state crustacean.
09:37People were like, fine.
09:38It's one of those, like, city hall meetings that, like, four dudes show up to, and they're
09:41like, I wrote this one.
09:42Yeah, anyone pose?
09:43No.
09:44No, they don't care.
09:45We got it, yeah.
09:46We're on our way to Scyther's Seafood.
09:50It's about 20 minutes outside of New Orleans, outside the downtown area, but I think that
09:54still counts.
09:55I think so.
09:56All right.
09:57Here's what's great about this place.
09:58Justin Scyther opened this place in 2004, originally as a seafood market.
10:02It was doing so well, and he was like, why don't I turn this into a restaurant?
10:06And thank God he did, because the seafood boil here is ridiculous.
10:11Don't take my word for it.
10:12Take Mr. Guy Fieri, who came here and visited once.
10:15Good enough for Triple D. Good enough for the FT.
10:20Absolutely.
10:21All right.
10:22Let's order.
10:23I think it was the hamper that we were going to do.
10:26Yeah, yeah.
10:28Some of the side dishes.
10:30The kung fu tuna is really good.
10:31That's seared tuna, avocado, boiled shrimp, snow crab salad, spicy mayo and eel sauce.
10:38That's all one thing?
10:39You know, why don't we try the kung fu tuna?
10:41Sounds interesting.
10:42It's seafood-y, so I'll do that.
10:45Yes.
10:48Looks delicious.
10:50All right.
10:51Some seared tuna.
10:52Oh, yeah.
10:53Looks good.
10:54Mmm.
10:55Mmm, whatever the rub is on that tuna,
10:59that's good, it's like smoky, a bit spicy.
11:01A little bit of crab stuff.
11:02This is great to stir now.
11:03Ooh, there's a little avocado here too.
11:04Uh-huh.
11:06Yeah, a little bit of seafood before your seafood.
11:09That's one thing about this type of seafood,
11:10like I could have it pretty much every meal, right?
11:13That's good stuff, man.
11:15That is fantastic.
11:16Wow.
11:18Glad that was recommended.
11:19Yeah.
11:20We're not boiling yet,
11:21but we've already had three different types of seafood.
11:23Yeah.
11:23I like that.
11:24So they did say that we're actually
11:26not gonna get the crawfish here.
11:27Yeah.
11:28Because we just missed the crawfish season.
11:30We just missed the season.
11:30Some places, like the last one we were at,
11:32had them frozen and they were delicious.
11:35Not getting them fresh.
11:35I think my guy doesn't have them fresh,
11:37so he will not be serving them.
11:39Rest assured, there's plenty of things
11:40that are in season right now that we shall be eating.
11:43Yeah, more the crab season, they were saying, I think.
11:45Right?
11:46All right.
11:47Snip, snip, baby, put the crab on my plate.
11:48You are right, though.
11:49That crab was a lot of work.
11:50It really was, right?
11:51For a lot of me.
11:52Yeah.
11:52Yeah.
11:53Speaking of seafood.
11:55Oh, hello.
11:57Yes, please and thank you.
12:00Hey, look, even these prawns have eyes.
12:02What's your favorite horror movie?
12:03Mine is The Krills Have Eyes.
12:07But anyway, terrible jokes aside,
12:10this looks like a crazy plate of seafood.
12:12I'm going in.
12:13I was gonna say, do you have any first thoughts
12:15for you just diving straight in?
12:16This one, I mean, this is, we got so many crabs.
12:21And I got the big legs, too, right?
12:23They definitely hooked us up with some
12:25of the biggest seafood we've seen today,
12:29which I love to see.
12:30I figure since this is also, it's on Seafood Market,
12:33he literally is picking the cream of the crop
12:36for his restaurant, which I love.
12:39We're getting the good stuff.
12:40It's straight from the sauce, straight into the sauce.
12:42Yeah.
12:43The butter.
12:44Oh, yeah.
12:46No gloves and no bibs here.
12:48We are on our own, man.
12:49Yeah, we're raw dogging this one.
12:51Forgotten all of the lessons that we learned
12:53about how to properly peel and prepare seafood.
12:55Hey, going in the butter.
13:00Oh, yeah.
13:05Incredible.
13:06What I love about the boil is,
13:07the boiling and all these flavors,
13:08the flavors have just seeped into the meat.
13:11It saturates this incredible Cajun flavor.
13:13He has his own proprietary rub and hot sauce,
13:16which you can purchase here.
13:17He's perfected a recipe, and I have to say
13:19that the unique flavor jumping out of this
13:21is just so distinctly to this place.
13:23Yeah.
13:24It's really fantastic.
13:25So what he's doing here,
13:26I don't think you can get anywhere else in New Orleans.
13:29It might sound like a weird thing to say
13:30when you eat seafood like this.
13:31Sure.
13:32But it doesn't taste too fishy,
13:34and that's usually quite a good sign
13:35for the freshness of this.
13:37You going straight in for a big crab?
13:38Yeah, I gotta break one of these guys open here.
13:40Oh, ho, ho, ho, ho, ho, ho, ho, ho, ho.
13:42What was that?
13:43What was the hack that we had last time?
13:44It was take this little hinge off the crab.
13:47No, no, you can do it with your hand.
13:49You don't need to, there you go.
13:50I'm a coward.
13:51Yes, yes.
13:53This one already looking a lot meatier
13:55than the ones we had at the last place.
13:57So I'm gonna put these to the side for a second here.
13:59Get one of those gills.
14:00I'll see you then in a second.
14:02Yeah, definitely technique's gotta get better with time,
14:04but.
14:04Yeah, practice makes perfect.
14:07You getting the hang of it?
14:07Mm-hmm.
14:08I think I'm very, very slowly, I'm getting the hang of this.
14:11Oh yeah, look at that.
14:16It really does unlock something like primal in you,
14:17doesn't it?
14:18Yeah.
14:20Just being able to like rip a creature apart
14:23and tear the meat from the bones.
14:24Yeah, and also like the abundance of it, like.
14:29Good haul today.
14:30Mm-hmm.
14:31Yeah, which we of course fished ourselves.
14:33Yeah.
14:34Hunter gatherers right here.
14:35You think you'd be very good in a hunter gatherer society?
14:37Terrible.
14:38Yeah.
14:39Terrible.
14:39My survival this far has been my ability to talk shit.
14:42Not needed out in the wilderness at all, at all.
14:48Come on.
14:50Oh, the juice.
14:51Got me in the eye.
14:52Did I just get you in that?
14:52Yeah.
14:55I was just gonna say, how juicy they are,
14:56but I didn't need to tell you, you found out the hard way.
14:58Yeah.
14:59Beautiful claw meat.
15:00Look at that.
15:04Don't want these big legs, man.
15:05Yeah, yeah, yeah, yeah, yeah.
15:07More like a snow crab.
15:12All right.
15:13That's a good way to cut my hand open.
15:16Yeah, one of us is getting injured today.
15:19I already did, I got juice in my eye.
15:22That's not an injury.
15:22Come on.
15:24Okay, hang on.
15:25Come on.
15:27Come on, bro.
15:28Bro.
15:29Bro.
15:30Oh, oh, oh, he's doing it.
15:31Hey, whoa.
15:32There we go.
15:33Satisfied.
15:35The butter.
15:38I don't think I'm gonna be able to get the same.
15:40I'll give it a try.
15:40I'm trying that sauce.
15:41And shimmy it out from the other end.
15:43This is so good.
15:44My hands are so covered in juices
15:45that I can't actually pick anything up right now.
15:46This is so, so fantastic.
15:49Yeah.
15:50Yeah, I think, like I say,
15:51maybe like less emphasis on the kind of like sauce
15:54and the broth that you end up with here,
15:56but more emphasis on just the meat itself,
15:59the freshness, the quality.
16:02I can't smell that butter.
16:05Man.
16:06I think if I can like get underneath this,
16:09I can almost like wrap it around.
16:10That might be my favorite, you know.
16:11What is that?
16:12The big legs.
16:13Yeah.
16:14One thing, like a bit of a sleeper here,
16:16but these potatoes are delicious.
16:17Dude, they soak up all that flavor, right?
16:19Get in there.
16:20Are they like just boiling these?
16:22They're boiling it in the same water
16:23they do everything else,
16:24and that also has all the seasoning that we're talking about.
16:26Right, of course.
16:27It's really impressive to me that you take a giant pub,
16:30you're throwing stuff into it.
16:31It might seem simple,
16:32but to do it really well is actually quite hard,
16:33because all these things need to be cooked
16:34for like a different amount of time.
16:36This potato is like incredible.
16:37It's like a perfectly fluffy, soft consistency
16:40on the inside.
16:41It's a big deal coming from a Brit, right?
16:43Yeah.
16:44You like the potatoes.
16:45Ooh, man.
16:46So far, seafood boil does seem like it's more suited
16:50to probably a summertime activity.
16:53Again, I like the vibe here,
16:54because we are outside.
16:55We're in this big open space.
16:57It feels like you're in someone's backyard.
16:59You're having a celebration.
17:00Yeah.
17:01You're getting together.
17:02Yeah, it definitely has like
17:03the neighborhood family vibe out here.
17:04They're like, definitely come here with your mates.
17:08Yeah, man.
17:08Scyther's, they got it figured out.
17:11Oh, boy.
17:12I'm getting that post-seafood boil elation.
17:16Yeah, see the boil high.
17:18Yeah, yeah, from working for our meal, eating.
17:22So I think I have room for one more seafood boil.
17:26Yeah.
17:27Think you can do one more?
17:28I think I can handle one more.
17:29Let's finish our beers and we'll go.
17:29All right, man.
17:30Cheers.
17:32So we're on our way to Klasi's,
17:34the third seafood boil of the day.
17:37Klasi started by doing seafood pop-up boils
17:39at bars and various areas
17:42before finally getting his own brick and mortar spot,
17:44which we're heading to.
17:45You've already had two.
17:46How are you feeling?
17:47Not too bad.
17:48I do feel like you're kind of getting a workout
17:50while you're eating this stuff.
17:51Yeah, we're burning calories as we eat.
17:53Yeah, it's like a cooler version of celery.
17:55So I feel okay.
17:57How about you?
17:57I feel that if we work hard enough
18:00and eat the proper amount of meat,
18:02this whole day will be a calorie wash.
18:04Yes, just calorie neutral.
18:06Yes, a calorie neutral.
18:08Oh, we're gonna eat one more.
18:09Gonna eat more?
18:10Third stop of the video, Klasi's.
18:14Dude, we have said this before, we'll say it again.
18:18The thing we're gonna, the cartoon version
18:19of the thing we're about to eat
18:20is somehow incorporated into the menu,
18:22into the signage.
18:23You know, the food is gonna slap.
18:27We're sat on the decking area outside
18:29and you can actually see the area
18:31where they're doing all the boiling,
18:32which is very exciting to me.
18:33It's kind of like you're getting dinner and a show.
18:35Hey, winner of the times, Picayune,
18:38best seafood boil out of 32 different locations.
18:41So you know we're gonna eat really well.
18:43Okay, the menu looks really exciting.
18:45Obviously, you have the seafood boils.
18:47Also, I'm seeing a few other things on here,
18:49on the appetizers that excite me.
18:51I was jumping out at it.
18:52I'm seeing crawfish rangoons.
18:53Yo!
18:55You've had the crab rangoon,
18:56now it's crawfish rangoon time.
18:58Also, gator bites.
19:01Fried gator bites.
19:01Have you had alligator before?
19:02I've never eaten alligator in my entire life.
19:04It's pretty good.
19:06Also, because it's Friday,
19:07we could get free garlic fries,
19:10but in order to get that,
19:11we have to order a pitcher of beer.
19:13Oh, man.
19:14Oh, I hate both of those things.
19:15What a disaster.
19:17But I like garlic and fries.
19:19I'm feeling vitalized.
19:21I'm ready for one more seafood boil.
19:23Third one, gotta do it here.
19:26Yes, sir, thank you, and thank you.
19:29Thank you so much.
19:30Oh, wow.
19:32My man, there's the gator you asked for.
19:33I haven't had gator in six, maybe seven years,
19:38so I don't recall the taste.
19:39I know it had a bit of a chicken
19:42meets seafood sort of flavor.
19:45And this is blackened,
19:46so this was just on that grill.
19:48I'm gonna try it with no sauce,
19:49just for the authentic gator taste.
19:53Very good.
19:54I see what you mean.
19:54It's that weird fish-chicken hybrid.
19:56It's got a little bit of the chew of chicken,
19:58but it's kind of flaky as well.
20:00Really good, though.
20:01Flavorful.
20:02Gator's awesome.
20:04Again, I think it'd be more popular
20:05if it just wasn't so darn hard to kill.
20:08Throwing a great white shark is amazing,
20:10but we'll never know.
20:13You got some crawfish goons.
20:16Crawfish rangoon.
20:20Sounds like it started to boil back there.
20:22Either that or that flame-throwing gator.
20:24Yeah, yeah, yeah.
20:25Either that or they're landing a plane right behind us.
20:29Regardless.
20:30Mm.
20:32They're good.
20:33They're really good.
20:34I know.
20:35Yeah.
20:36Plus the jambalaya fries.
20:36Jambalaya fries.
20:37The jambalaya usually is a stew with rice,
20:40and I don't know how often jambalaya,
20:43if it has cheese,
20:45but this one does.
20:49Jambalaya, it's a dish that just,
20:51you hear it and you're like, oh my God.
20:54The flavors, the spices, cajun mix.
20:56You know jambalaya is just like a flavor explosion, right?
21:01To apply that same spice profile
21:03to a basket of fries with cheese, love it.
21:06So good.
21:07Good fries.
21:08Yeah, right?
21:09Fries and rice, interesting pairing,
21:10but kind of works, you know?
21:11Carb on carb.
21:13Carb on carb is great.
21:14Carb me up.
21:15Wow.
21:19Awesome, thank you, sir.
21:20Ready?
21:20Big reveal, ready?
21:21Yeah.
21:22Hey-oh.
21:23Hey-oh.
21:25Hot damn.
21:26We got big boy shrimps.
21:28Here we go.
21:29These are some serious shrimp.
21:30What's under here?
21:31So many goodies under here.
21:32We got crab, booyah,
21:35and a big sausage.
21:37Oh!
21:39Kidding me?
21:39Thick sausage.
21:40Where to start?
21:41Goodness me.
21:42Now that I've learned a little bit more about.
21:44Yeah, and we're gonna demo some crab technique.
21:46All right, pull the pin.
21:47I feel like we're pros by now.
21:48Yeah.
21:49My knife again, where's my knife?
21:51I think I'm just mangling this frigging thing there.
21:54Gills go, the dead man's meat,
21:57or whatever they call it.
21:57Yeah.
21:59That's good meat.
22:05We're learning, buddy, we are learning.
22:07Slowly getting the hang of it.
22:09There is a little meat in these smaller legs.
22:11Yeah, yeah.
22:12It's mostly in the pincers
22:13that we are interested in, though, for the most part.
22:15Yes, sir.
22:17And he went in.
22:20This, the flavor of this.
22:21Mm-hmm, good?
22:22Unbelievable, yes.
22:24Clearly, it's had enough time for all this to settle in.
22:29Mm.
22:30Mm.
22:31Mm-hmm.
22:33And that's all good meat.
22:35Fantastic.
22:37What I'm noticing about this one,
22:38similar to the second one you went to,
22:39the sauce, the broth that it was in,
22:42is obviously not part of the dish, really.
22:45So you make sure that the flavor, the seasoning for this,
22:49has just seeped into every single crack and crevice
22:55of everything.
22:56And just, no matter what you bite into,
22:57you can just taste all that amazing flavor.
23:00Oh, your head is coming off.
23:01Your head is coming off, buddy.
23:03Behead it.
23:04Go Henry VIII on that shrimp right now.
23:06Goodbye.
23:07For those who don't eat a ton of seafood or shrimp,
23:10the idea of slurping on the head of the shrimp
23:13is a bit off-putting.
23:14A little bit of that hoity-toity UK attitude there.
23:19No slurpin', eatin'.
23:20We love that stuff.
23:21That is something culture people think
23:23they're supposed to do,
23:23is eat in complete silence.
23:25Is it?
23:26And take small little bites of everything.
23:27Come on, man, get in there.
23:29Join the common man.
23:30Join the common American man.
23:32Start slurpin'.
23:34Nice, I keep cutting you off.
23:35That makes sense.
23:35When you have that amount of flavor in there,
23:37slurping on that skull,
23:39even that is just packed full of this delicious juice.
23:41Yes, sir.
23:42So that's why people do it.
23:43I get it now.
23:44Oh, good.
23:45Oh, look out.
23:45What the?
23:46It's a slippery one.
23:48I feel like our crab technique has improved a lot there.
23:50I think it's improved a lot.
23:50I haven't gone away,
23:51so I got sidetracked by this big shrimp or prawn.
23:54I definitely still have some meat left on here
23:55that I'm sure seasoned boilers would not approve of.
23:59Bear in mind, I started from a basic level.
24:00I think we're doing pretty good for a couple of novices.
24:02What do you think?
24:03Yeah, I agree.
24:04I agree.
24:05Let's give ourselves some credit.
24:06I think we both agree that we're doing a good job.
24:07What do you think?
24:08Yeah, give ourselves a pat on the back.
24:10All right.
24:11I like how this cracked off.
24:14Personally, the garlic butter excites me a lot.
24:18I'm getting in there.
24:19Good addition, right?
24:20Uh-huh.
24:21Yeah.
24:22Butter on its own, obviously delicious.
24:24The garlic butter, forget about it.
24:29So, I mean, it seems like this would be the same
24:32as the other ones,
24:33but this really has a distinct flavor to it.
24:35Like the Cajun spices in this really are more pronounced.
24:38Coming through for you?
24:39Yeah, definitely coming through.
24:40And the garlic butter is a nice touch.
24:42Yeah.
24:43One thing I will say,
24:44even though the sort of bright red sauce
24:46isn't as visible in this dish
24:49compared to somewhere like boil earlier.
24:51Yeah.
24:52Definitely got a heat to it.
24:54Definitely still getting that cayenne.
24:55Yeah.
24:57Ah, here we go.
24:59Yes.
25:02Dip.
25:03Butterfly effect.
25:04Ah, I'm eating it.
25:06Oh, the sausage.
25:09Oh, yeah.
25:10Andouille.
25:11All right.
25:12Cooked really well.
25:17Gotta have the sausage.
25:19Oh, it's really good.
25:21Oh, yeah.
25:22I haven't had corn at any of these places.
25:24I can get in some of this corn.
25:25Can we keep overlooking the corn?
25:27I mean, you can't really blame us, right,
25:28when there's all this tasty seafood on offer.
25:30Oh, wow.
25:32Huh?
25:33Have you ever had spicy corn?
25:35Ooh, that's good.
25:37Yeah, really good with flavor.
25:38Oh, man.
25:39It is spicy.
25:40I would typically just butter my corn.
25:41Still tastes kind of buttery.
25:44Yeah.
25:45Revenge.
25:46Revenge.
25:47Revenge.
25:47How's it feel being the receiving end, pal?
25:50Yeah.
25:51That's really good.
25:53It seems like, from Natsu's perspective,
25:54you're like, wait,
25:55one of those delicious seafood and just sausage.
25:57Corn, potatoes, yeah, whatever.
25:59But it all absorbs that flavor.
26:02That delicious Cajun flavor.
26:03This is the spiciest one we've had, for sure.
26:06I remember before, we were like, go easy on us.
26:07This is them going easy on us.
26:09I'm glad we saved this place for last.
26:11Yeah, no kidding.
26:11Oh, wow, this is so good.
26:13All right, well,
26:14these were three fantastic seafood boils.
26:18You can only get here in New Orleans, right?
26:20You feel like you got the experience?
26:22Oh, it's really spicy.
26:24He's still struggling.
26:25Yeah, I probably think I do.
26:26I think if we came back,
26:28I would want to just find a random person's house
26:30and go to it, have it in someone's backyard.
26:32Oh, I see.
26:33Get the full experience,
26:34sit out in the lawn chairs with the beers.
26:36But in terms of the actual seafood,
26:39the spices, the flavors, and the general experience,
26:42I think you've given me a lovely overview
26:44of a seafood boil.
26:45You're welcome.
26:46So, obviously, every place we went to today was amazing.
26:48We started off with Boil Seafood.
26:50Yep.
26:51We went early and they had a seafood boil
26:53that was absolutely fantastic.
26:54It was a Viet Cajun style.
26:57Of the three we went to,
26:58that was the only one that really had the soupy broth
27:00and the sauce and everything covered in there.
27:02Had a little bit of an edge for its flavor
27:04that other places didn't have.
27:06As a Brit, not knowing that much about seafood boils,
27:09that was what I was expecting.
27:10You have the gloves, you have the bib, it's messy,
27:12it's flavorful, it's a little bit spicy.
27:15Really like that place.
27:16After that, we had Scyther's, right?
27:18Whatever his special blend of flavor is,
27:21he has got it dialed in.
27:23Really just really impressed with the quality,
27:26how everything tasted.
27:27Yeah, I really like Scyther's as well.
27:28I really love the kind of backyard feel of that place.
27:31Even though it was a restaurant,
27:32it did kind of just feel like you're in someone's backyard,
27:35having a cookout, having a boil,
27:37prime, prime seafood and really tasty.
27:40And we ended the day here with Klessy's,
27:41which I think is pretty safe to say was also fantastic.
27:45Loved the spice, amazing sides as well.
27:48First time to have an alligator, right?
27:50Impressive.
27:51Yeah, Klessy's has been good.
27:52Again, like a different flavor profile
27:53to any of the other ones that we've really had.
27:55Probably the spiciest one that we've had today.
27:57Again, you can tell the quality is great.
27:59That sausage as well, even that was fantastic.
28:01Even the corn, you know, they didn't really miss.
28:03Yeah, they did not miss.
28:04I don't think any of the places missed today.
28:06But if you had to pick one,
28:08if you had to pick one you thought
28:09just was the best experience
28:10or the best seafood boil, what would be your favorite?
28:14I'm kind of split between two,
28:16but I think I'm gonna go with Scyther's.
28:19Oh.
28:19We checked with Jason, the owner.
28:20He's so passionate about the food.
28:22He really knows his stuff.
28:23And it showed, I think overall that's probably
28:24the plate that I enjoyed the most.
28:26It's worth the drive, that 20 minute drive
28:28outside of New Orleans.
28:29Yeah, and I am going to agree with you.
28:31Yeah.
28:32That was also my favorite.
28:33This was fantastic.
28:34I really love the spiciness of this and I love the sides.
28:37Really impressed with everything that they gave
28:39here in the boil, but Scyther's just edged him out
28:42just a little bit in terms of flavor.
28:44His special blend over there, his spices,
28:46really just elevated the seafood in a way
28:48that I think was the best.
28:49Scyther's sells the spice blend, right?
28:51You can take that away.
28:52Maybe I'll have to get some of that,
28:53take it back to London and see if Brits
28:56are actually ready for a seafood boil.
28:57You guys have that crawfish problem over there, right?
29:01Won't be a problem for long,
29:02once I get my hand on some seasoning.
29:03Next time I gotta do it.
29:05Eat away that problem.
29:07Hey, cheers.
29:08Cheers, my man.
29:15Beautiful.