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 --------------------------------------------------------------------------------------------------------- For more episodes of Prime Time, click here: https://trib.al/sPoNVUH Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.  Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0