Live Catfish With Boudin Balls

·29 min·2 clips

Yvette Bonanno explains how Tony Pizzolatto's secret seasoning recipe from the 1970s forms the foundation of Crave-A-Ball's boudin balls.

The episode features an interview with two Baton Rouge food entrepreneurs: Yvette Bonanno of Crave-A-Ball and Darren Pizzolatto of Tony's Seafood. Yvette explains that Crave-A-Ball produces handheld, deep-fried balls based on classic Louisiana dishes like boudin, with innovative stuffings such as pepper jack cheese and crawfish etouffee. She reveals the company's foundation relies on a secret boudin recipe developed by Tony Pizzolatto in the late 1970s. Darren discusses Tony's Seafood's history, starting as a produce truck called Fruit and Stuff before evolving into a major seafood market. He details the seasonal challenges of crawfish sourcing, noting last year's drought led to a poor season, but this year is strong. Darren emphasizes quality control, describing how his father inspects every sack of crawfish for size and color. Yvette talks about the business side, including her culinary background and partnership with Tony's Seafood, which is the exclusive retail outlet for Crave-A-Ball products. She mentions the company's expansion into co-packing across several Southern states. The conversation covers production intricacies, such as USDA and FDA regulations, proprietary machinery, and lengthy development timelines for new flavors. Darren shares operational details of Tony's Seafood, including a 30,000-square-foot facility and a deli with over 25 items. Both guests highlight the collaborative relationship between their companies, with Tony's serving as a test market for new products. The episode concludes with reflections on Baton Rouge's food culture and the balance between tradition and innovation.

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