00:00We're going to start with that andouille, the Louisiana crawfish, you got that fresh
00:27gulf shrimp, grill seasoning, now we're rolling with the parsley, now we got the green onion,
00:45fresh garlic, it's all about that corn, yes corn.
00:56Give me that cream, give me that cream, what you know about that heavy cream, now we have
01:07red pepper flakes, oh yeah work that parmesan, you got it smelling good up in here, that's
01:19what I'm talking about, now we're putting some fried chicken in there, because fried chicken
01:26makes the world a happier place.
01:27Now we're putting some fried chicken in there, because fried chicken makes the world a happier
01:34place.
01:35Now we're putting some fried chicken in there, because fried chicken makes the world a happier
01:42place.
01:43It ain't a New Orleans meal unless you got a little buttered up french bread up next time.
01:49Yeah parsley big, yes.
01:56It ain't a New Orleans meal unless you got a little buttered up French bread up next
02:12to it.
02:13Yeah.
02:14Parsley bay.
02:15Yes.
02:16I'm gonna tear that up tonight.
02:21You don't know if I'm talking about the pasta or the chef.
02:25Yeah.
02:26.
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