I remember my Mom boiling shrimp and crabs in Zatarains when I was growing up. It was a smell so strong that you could hardly breathe if you got a big whiff of it. It made for some tasty sea treats! I suppose folks around here use it in crawfish boils, but I'm not really sure. I just know it comes in BULK packages in our local stores!
Jazz It Up With Zatarains! (Info from http://www.zatarains.com/ )No conversation about the vibrant city of New Orleans would be complete without talking about the succulent seafood dishes and distinctive flavor of New Orleans–style cuisine. At the heart of all this delicious discussion would surely be the name Zatarain's. That's because Zatarain's has been an important part of New Orleans–style cooking for more than 100 years and a key ingredient in the city's rich cultural heritage.
Today, families everywhere have fallen in love with the delicious flavor of these zesty seasoned products and recipes. The reason for the popularity of Zatarain's is that it truly captures the flavor and rich texture of New Orleans–style cooking.
The tradition for making such amazing food was started well before the turn of the century by a man named Emile A. Zatarain, Sr. In 1889, he obtained the company's first product trademark and started to market root beer.
Shortly after, he began to produce mustards, pickled vegetables, and extracts. As the business grew, so did the demand for a broader range of products. Through their expertise in blending spices, the company established a reputation for making only the most authentic New Orleans–style food. In 1963, the Zatarain family sold the business and it was relocated to Gretna, Louisiana, a suburb of New Orleans.
Today, families everywhere have fallen in love with the delicious flavor of these zesty seasoned products and recipes. The reason for the popularity of Zatarain's is that it truly captures the flavor and rich texture of New Orleans–style cooking.
The tradition for making such amazing food was started well before the turn of the century by a man named Emile A. Zatarain, Sr. In 1889, he obtained the company's first product trademark and started to market root beer.
Shortly after, he began to produce mustards, pickled vegetables, and extracts. As the business grew, so did the demand for a broader range of products. Through their expertise in blending spices, the company established a reputation for making only the most authentic New Orleans–style food. In 1963, the Zatarain family sold the business and it was relocated to Gretna, Louisiana, a suburb of New Orleans.
Today, Zatarain's is the nation's leading maker of New Orleans–style foods, priding itself on great taste, high quality and a devotion to the city’s cuisine. Since 1889, Zatarain's has been the authority on the fun and flavor of New Orleans. Interestingly, Zatarain's is as much a tradition at backyard barbeques as it is at formal dinners. It's amazing to think that, from such humble beginnings, the company has grown to make over 200 food products from Rice Dinner Mixes, Pasta Dinner Mixed, Breadings, Seasonings and Spices to Seafood Boils, Stuffing Mixes and other products based on authentic New Orleans–style foods and seafood preparation.
2 comments:
I remember my mama making Zatarains root beer as a drink treat and we never boiled crabs (that we caught) or shrimp unless we used Zatarains!! You use it once, it gets in the blood and becomes a HAVE TO! It used to be when you lived out of the state, you'd have to import it, BUT I think the nation has caught on and it's easier to purchase away "from home"!!!
I can smell the crawfish from here. I CAN NOT WAIT to go home!
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