Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans — Prime Time

On this episode of ‘Prime Time,’ hosts Ben Turley and Brent Young head down to Wayne Jacob's Smokehouse in New Orleans, to learn how to make andouille sausage. They then bring that sausage over to sandwich king Mason Hereford’s Turkey and the Wolf, to add it to a crawfish boil.

Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.

Credits:
Hosts: Ben Turley, Brent Young
Director/Producer/Editor: Murilo Ferreira
Camera: Carla Francescutti, Francesca Manto

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Prime Time,' click here: https://trib.al/sPoNVUH

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Видео Making Smoky Andouille Sausage for a Crawfish Boil in New Orleans — Prime Time канала Eater