"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.
01:50Oh, yeah.
01:51Oh, yeah.
01:52Oh, yeah.
01:53Oh, yeah.
01:54Oh, yeah.
01:55Oh, yeah.
01:56Oh, yeah.
01:57Oh yeah.
01:58Ooh, I'm going to put a little bit of hot sauce.
01:59I've got like some bread crumbs in here.
02:00I mean, I don't know how you can't think those are amazing.
02:01These are good.
02:02Aren't they?
02:03How good are they?
02:04They're juicy, buttery.
02:05Yeah.
02:06The butter in that, so garlicky.
02:07Yeah.
02:08Salty.
02:09Yeah.
02:10We eat like this all the time.
02:11I think people in New Orleans are so lucky.
02:12There you go.
02:14Thank you so much.
02:14Thank you, sir.
02:16Yeah, so I've not really eaten much crawfish before,
02:18or much crab, to be honest.
02:19What's the best way to go about eating a crawfish
02:21and 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.
02:28Yeah, we'll follow along.
02:29So the crawfish is a small twist and tear.
02:33Twist and tear.
02:34That gives you the most out of the crawfish.
02:36Mostly with the tail, right?
02:38So you're holding the head, twist.
02:39Don't twist too much and then start tearing.
02:40So you lost a little bit of your stuff.
02:42Lost a little bit in there.
02:43You can take and scoop it out like that.
02:46Ah, I see.
02:47And you scoop the rest of that out.
02:48That's the flavor right there.
02:49Okay.
02:50Yeah.
02:51So this is the head here?
02:51Just suck on this?
02:52Yes, get that in.
02:53I'm still working on my tail here.
02:55For the shrimp, pretty much the same way.
02:57Suck on that head right there.
02:58All that flavor in there, yeah.
02:59And I say twist and pull, suck.
03:02Yes.
03:03Now, once my friend here is ready,
03:06I think we're ready to go into a crab.
03:09We got our crushers.
03:12You got a knife?
03:13That's how I get it.
03:15Okay.
03:16Oh, it's like a little like...
03:18So you just pull that out?
03:19A little more back into the back of it.
03:20All right.
03:21All right.
03:22Oh man.
03:23So you just pull the top right off.
03:25Yep.
03:26Okay.
03:27Don't eat the gills there.
03:28These are the gills?
03:30I get rid of the gills.
03:32I don't know if I stabbed myself.
03:34And why not the gills?
03:35There's no flavor?
03:36Dead man's meat, what they call that.
03:37Okay.
03:38Dead man's meat.
03:39All right.
03:40I got the guts and the fat up in there.
03:42So you don't have to eat that,
03:43but it's not bad for you?
03:45I think I know why.
03:46Let me be quick on my own.
03:47A seafood boil also includes like corn and potatoes.
03:49There's so much work when you're hungry.
03:51It's just like, look,
03:52I just want to put something right in my mouth right now.
03:54I'm just going to have some sausage.
03:57Yeah, but this is very helpful.
03:58Thank you very much.
04:02I feel like I got maybe a 30% of that.
04:04So you might have to keep helping me out as we go.
04:07No, you got it.
04:07Okay.
04:08I love a little head pull.
04:11Get that flavor, the brain flavor, right?
04:13I will say, the crab in particular, quite a lot of work.
04:16Yep.
04:18But it is really tasty meat.
04:19This isn't something you just like go
04:21and like grab on your lunch break during work.
04:24This is something that you know the work
04:26that's going to go into it.
04:27So it's part of the fun of it, you know?
04:29This definitely is a more,
04:30known as a more like communal fun.
04:35Yeah, not a quick, a quick bite.
04:38Like, that's why I just grabbed the sausage,
04:40which by the way is incredible.
04:41It's like, just, I'm grabbing a piece of sausage.
04:43Crawfish?
04:44I don't know.
04:45But what do you think of the taste?
04:47So crawfish, we have them in the UK.
04:49Is that right?
04:50They're like an invasive species.
04:52So they got kind of newer to the UK ecosystem.
04:55And I feel like a lot of people don't know how
04:56to eat them yet or still aren't really eating them.
04:58Take a cue from the US.
04:59If it's an abundant, just put it on the menu.
05:01Yeah.
05:02I think we're going to have to at some point soon.
05:03Cause yeah, they're like filling up our rivers
05:05and ponds pretty quickly.
05:06I think we found your calling, my man.
05:10I think you go back and you got to start your own
05:13seafood boil.
05:15Someone's going to do it.
05:16If it has to be me, then so be it.
05:18Call it the Cajun Owl and Creole City.
05:22Cajun Owl and the Creole City.
05:23Perfect.
05:24There you go.
05:25That's the name.
05:26It writes itself.
05:27Owl City?
05:27I do like Owl City, yeah.
05:28One of few people.
05:31Suck the head, yes or no?
05:32Yeah.
05:33Get suckin'.
05:35Now that we've got the logistics sort of down
05:37in terms of the flavor profiles,
05:39what are we getting here?
05:40You're tasting like, I do get the Vietnamese influence
05:42of the flavor, right?
05:43It is spicy.
05:44You can taste the cayenne pepper, the paprika.
05:48The flavors coming through here, so strong.
05:51What I love about it too is that,
05:52cause it's boiled and just sitting in these flavor juices,
05:55that even though you're really working to get to that meat,
05:58you know once you get it, 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.
06:08Garlic.
06:09Let's not forget about the garlic.
06:11That butter in particular really like,
06:12just permeates everything here.
06:14Everything in there is buttery.
06:15The one thing I haven't tried yet is the sauce.
06:17This, this is a good sign.
06:19Oh yeah?
06:20When they bring your own bucket,
06:21to like, you know you're gonna be doing some damage.
06:23Yoink!
06:24Look, why is it that when Guy Fieri
06:26puts trash cans on his menu, you criticize him?
06:29You know what, yeah,
06:29because I'm not eating out of the trash can.
06:33I mean, the reason I took off my gloves
06:34is not because I want to stop, it's cause I have to.
06:37Sure.
06:38This has got me like, I would go,
06:39dude, you know what I love?
06:40This is maybe just like a mental thing,
06:42but the fact that when you go to a seafood boil
06:45and it's piled this high, and you're like, here we go,
06:48and then you're gonna see it going down.
06:51You really feel like, man, we just have eaten today.
06:53I really have only gotten like,
06:55maybe a mouthful of meat from the crab, shrimp,
06:59and crawfish, but it does feel like,
07:02I mean, it's just like primal to be like ripping,
07:04breaking shells and sucking meat out, right?
07:08We went for the medium on the spice as well.
07:10He did warn us that for those who weren't used to the cayenne
07:13that could be a little on the hot side,
07:14it's definitely like towards the upper threshold.
07:17If you didn't know any better and you tasted this
07:19and I said, what spice level do you think we're at,
07:21what would you say?
07:21Maybe like a medium hot.
07:23Yeah, it's like medium,
07:25but I feel like we've had some food so far,
07:27maybe with like the gumbo,
07:28I think I expected some of that to be spicier,
07:30but it really hasn't had like as much cayenne
07:32as we're now experiencing.
07:33Personally, I like this a lot.
07:35This is like a pretty perfect level for me
07:37because you get all that rich meat,
07:39you get butter, that like stock and the sauce that's in there
07:42that heat just helps to like alleviate that a little bit.
07:45I really like this.
07:45I think in terms of an introduction to seafood boils,
07:49this has been great.
07:50You hear that?
07:51We're great.
07:54Even his watch has been like,
07:55see, there's no meat on me.
07:55Eat the other guys.
07:58All right, well, I have a few more seafood boils
08:01to 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,
08:07but we'll be mostly indoors,
08:08so it shouldn't matter too much.
08:09It's all good.
08:10I think you need to get in first.
08:11Okay, all right.
08:12Yeah.
08:13Get on with it.
08:18In 1983, the state of Louisiana was the first
08:21to have its official crustacean,
08:24which was of course the crawfish.
08:26Gotcha.
08:26Official crustacean,
08:27is that something that a lot of states have?
08:29Yeah, a bunch of them actually.
08:30You wanna guess which states have one?
08:32Man, my American geography isn't that good.
08:34Can you name the crustaceans
08:35and I try and match them to a state?
08:36All right.
08:37Dungeness crab.
08:39Oh, well, Dungeness is in England,
08:40so I'm not sure what's going on there.
08:43What are some coastal states?
08:46Maryland.
08:47Incorrect, Oregon.
08:48Damn.
08:49Blue crab.
08:52Connecticut.
08:53Maryland.
08:54So close.
08:56This one, I mean, I bet you didn't even know it had,
08:59was on a coast.
09:01We'll start with the brown shrimp.
09:03Is 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, Alabama.
09:13Sure.
09:14Right?
09:15I didn't know that was on a coast.
09:16Yeah, I thought that was landlocked until like right now.
09:18Okay, here's an easy one.
09:20Lobster.
09:21Oh, Maine.
09:23You got it!
09:23Yay!
09:24There we go.
09:25Now, what do you think the process was
09:26of getting an official crustacean?
09:28Do you think people were really like pushing for it?
09:30Do you think someone just in some like,
09:31I 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
09:39that like four dudes show up to.
09:41They're like, I wrote this one.
09:42Yeah, anyone pose?
09:43No.
09:44No, I don't care, I 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,
09:52outside the downtown area.
09:53But I think that still counts.
09:55I think so.
09:56All right, here's what's great about this place.
09:58Jason Scyther opened this place 2004 originally
10:01as a seafood market.
10:03It was doing so well, and he was like,
10:04why don't I turn this into a restaurant?
10:06And thank God he did,
10:08because 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.
10:17Good enough for the FT.
10:21Absolutely.
10:22All right, let's order.
10:23I think it was the, I think it was the hamper
10:25that we were gonna do.
10:26Yeah, yeah, yeah.
10:27Okay, no appetizers?
10:28Any sides?
10:30The kung fu tuna is really good.
10:32That's seared tuna, avocados, boiled shrimp,
10:34snow crab salad, spicy mayo and eel sauce.
10:38That's all one thing?
10:40You know, why don't we try the kung fu tuna?
10:41It sounds interesting.
10:43It's seafood-y, so we'll do that.
10:45Yes.
10:46Thanks.
10:48Looks delicious, thank you.
10:49All right.
10:50Some seared tuna.
10:53Oh, yeah.
10:54Looks good.
10:55Mm.
10:56Whatever the rub is on that tuna, it's good.
10:59It's like smoky, a bit spicy.
11:01Little crab salad.
11:02This is great to stir it up.
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.
11:22Yeah.
11:23I like that.
11:25So, they did say that we're actually not gonna get
11:26the 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.
11:56Yo.
11:57Hello.
11:58Yes, 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.
12:12I 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
12:24with some of the biggest seafood we've seen today,
12:28which 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
12:52about how to properly peel and prepare seafood.
12:55Hey, got 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.
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 that 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 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 rip a creature apart
14:23and tear the meat from the bones.
14:24Yeah, and also the abundance of it.
14:29Good haul today.
14:30Mm-hmm.
14:31Yeah, which we, of course, fished ourselves.
14:33Yeah.
14:34We're hunter-gatherers right now.
14:35You think you'd be very good in a hunter-gatherer society?
14:37Terrible.
14:38Yeah. Terrible.
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.
14:57You found out the hard way.
14:59That beautiful claw meat.
15:00Look at that.
15:04Get one of these big legs, man.
15:05Yeah, yeah, yeah, yeah, yeah.
15:07More like a snow crab.
15:10Mm.
15:11Mm-hmm.
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.
15:20I got juice in my eye.
15:22That's not an injury.
15:22Come on.
15:24Okay, hang on.
15:25Come on.
15:27Come on.
15:28Bro, bro, bro.
15:29Oh, oh, oh, he's doing it.
15:30Hey, 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.
15:48Mm-hmm.
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.
15:56Yep.
15:57But more emphasis on just the meat itself.
15:59Yeah.
16:00The freshness, the quality.
16:01Can'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.
16:14Mm-hmm.
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.
16:33Oh, yeah.
16:34Because all these things need to be cooked
16:35for like a different amount of time.
16:36This potato is like incredible.
16:37It's like a perfectly fluffy, soft consistency on the inside.
16:41It's a big deal coming from a Brit.
16:42Mm-hmm.
16:43Right?
16:44Yeah.
16:45You like the potatoes.
16:46Mm-hmm.
16:46Oh, man.
16:48Seafood boil does seem like it's more suited
16:50to probably a summertime activity.
16:52Mm-hmm.
16:53Again, I like the vibe here because we're 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 the neighborhood family vibe
17:04out here that I like.
17:05Definitely come here with your mates.
17:08Yeah, man.
17:08Cypher'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.
17:20Eating.
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 Klesi's,
17:34the third seafood boil of the day.
17:37Klesi 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.
17:45We'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.
17:56So 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.
18:06Yeah, so the calorie neutral part.
18:08Oh, we're gonna eat one more.
18:09Gonna eat more?
18:11Third stop of the video, Klesi's.
18:14Dude, we have said this before.
18:16We'll say it again.
18:19The cartoon version of 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.
18:34It's kind of like you're getting dinner and a show.
18:35Hey, winner of the Times,
18:37Piki Yoon, best seafood boil
18:40out of 32 different locations.
18:41So you know we're gonna eat really well.
18:44The 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.
19:00Fried 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.
19:24Gotta do it here.
19:26Yes, sir.
19:27Thank 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.
20:13I got some crawfish goons.
20:16Crawfish rangoon.
20:20Sounds like it started to boil back there.
20:22Either that or they're like flame-throwing a gator.
20:24Yeah, yeah, yeah.
20:25Either that or they're landing a plane
20:28right behind us, regardless.
20:32Really good.
20:33I know, yeah.
20:35Plus jambalaya fries.
20:36Jambalaya fries.
20:37So jambalaya usually is a stew with rice
20:41and I don't know how often jambalaya,
20:43if it has cheese, but this one does.
20:49Jambalaya, it's a dish that just,
20:51you hear it and you're like, oh my god.
20:53The flavors, the spices, cajun mix.
20:56You know jambalaya is just like a flavor explosion, right?
21:00Oh yeah, that's really good.
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 it kind of works, you know, carb on carb.
21:13Jambalaya rice 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.
21:26We got big boy shrimps.
21:28Here we go, this is some serious shrimp.
21:30What's under here?
21:31So many goodies under here.
21:32We got crab, booyah, and a big sausage.
21:37Oh, you kidding me?
21:40Where to start?
21:41Goodness me.
21:42Now that I've learned a little bit more about.
21:44Yeah, had to be able to demo some crab technique.
21:46Yeah, all 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 or whatever they call it.
21:57Yeah, yeah, yeah.
21:59That's good meat.
22:01Uh-huh.
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 that we are interested in,
22:14though, for the most part.
22:15Yes, sir.
22:17And you went in.
22:20This, the flavor of this.
22:21Mm-hmm, good?
22:22Unbelievable, yes.
22:24Clearly it has had enough time for all this to settle in.
22:29Mm, mm.
22:31Mm-hmm.
22:33And that's all good meat.
22:34Fantastic.
22:37What I'm noticing about this one,
22:38it's very similar to the second one we went to.
22:39The sauce, the broth that it was in
22:42is obviously not part of the dish, really.
22:45So 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 slurping, eating, that is something culture people
23:22think they're supposed to do,
23:23like eat in complete silence.
23:25And 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 slurping.
23:34I 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.
23:42That's why people do it.
23:43I get it now.
23:44Oh, look out.
23:45What the?
23:46It's a slippery one.
23:48I feel like our crab technique has improved a lot.
23:50I think it's improved a lot.
23:50I haven't gotten in the way,
23:51because 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 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
24:07that we're doing a good job.
24:07What do you think?
24:08Give 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.
24:24Garlic 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
24:37than the Pacific ones.
24:38Coming through for you?
24:39Yeah, definitely coming through.
24:40And the garlic butter is a nice touch.
24:42Yeah.
24:42One 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.
24:53Yes.
24:54Definitely still getting that cayenne.
24:55Yeah.
24:56Ah, here we go.
24:59Yes.
25:02Dip.
25:03Butterfly effect.
25:04I'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.
25:22You know, we haven't had corn at any of these places.
25:24You can get in some of this corn.
25:25We 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.
25:36That's good.
25:37That's really good.
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.
25:51Pretty good.
25:52I feel that it seems like,
25:53from that perspective,
25:54you're like,
25:55wait, one of those delicious seafood and just sausage.
25:57Corn, potatoes, yeah, whatever.
25:59But it all absorbs that flavor.
26:02Delicious Cajun flavor.
26:04This is the spiciest one we've had, for sure.
26:06I remember before we were like,
26:07go 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?
26:22I do.
26:22I think if we-
26:23Oh, 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,
26:31have 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,
26:41and 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.
26:51Got there bright and early,
26:52and they had a seafood boil that 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,
27:08that was what I was expecting.
27:10You have the gloves, you have the bib,
27:11it's messy, it's flavorful,
27:13it'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 over there,
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 Klesi's,
27:41which I think is pretty safe to say was also fantastic.
27:45Loved the spice.
27:47Amazing sides as well.
27:48First time to have an alligator, right?
27:50Impressive.
27:51Yeah, Klesi'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.
27:59Sausage 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,
28:12what 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,
28:24that's probably the 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
28:35and I love the sides.
28:37Really impressed with everything that they gave
28:39here in the boil,
28:39but Scyther's just edged him out just a little bit
28:43in 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 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
28:54and see if the Brits are actually ready
28:56for 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 seasoned ones.
29:02Yeah, next time I ought to do it.
29:05Eat away that problem.
29:07Hey, cheers.
29:08Cheers, my man.
29:15Beautiful.