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Zatarain's Crawfish Shrimp & Crab Boil - 3 Oz - Image 1
Zatarain's Crawfish Shrimp & Crab Boil - 3 Oz - Image 2
Zatarain's Crawfish Shrimp & Crab Boil - 3 Oz - Image 3
Zatarain's Crawfish Shrimp & Crab Boil - 3 Oz - Image 4
Zatarain's Crawfish Shrimp & Crab Boil - 3 Oz - Image 5
Zatarain's Crawfish Shrimp & Crab Boil - 3 Oz
Zatarain's Crawfish Shrimp & Crab Boil - 3 Oz

Vegetarian • No High Fructose Corn Syrup • Vegan • Pescatarian   Learn more about dietary restrictions
The original Zatarain's Dry Crawfish, Shrimp & Crab Boil with seven premium spices and seasonings delivers the authentic taste of New Orleans seafood. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes. Add to the seafood of your choice to create craveable menu items that will keep your guests coming back. Zatarain's has been the authority on New Orleans flavor since 1889. As the nation's leading maker of New Orleans–style foods, Zatarain's combines great taste, high quality and New Orleans' rich culinary history. Our hometown is famous for fun and flavor, and that's exactly what we deliver- big, authentic flavors inspired by New Orleans and designed to replace "same old” with something special. Authentic condiments, including creole mustard, rice mixes, crab boils, and breadings capture the spirit of the Gulf Coast.
  • Seven premium spices and seasonings
  • Authentic taste of New Orleans
  • Made by Zatarain's, combining great taste and high quality
  • Tailored for culinary professionals, helping to inspire menus
  • Add to your choice of seafood to create craveable menu items

Mustard Seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed, Allspice.

Directions

Directions: One bag of crab boil is sufficient for 4 pounds of shrimp, 4 pounds of crawfish or 1 dozen crabs. To a large cooking container add 3 quarts of water, 4 Tbsp. of salt, 1 bag of Zatarain's Crab Boil, 1 lemon (quartered). Add cayenne pepper to taste, if desired. Bring water mix to rolling boil. Add seafood; bring to boil. Boil crabs vigorously for 5 minutes, crawfish 2 minutes, and shrimp 1 minute. Allow seafood to remain in water 15–20 minutes after boiling. Adding 2 tablespoons of vinegar to the water makes crabs easier to pick.

About the Producer

MCCORMICK & COMPANY

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