Cajun Appetizers
If there’s one thing Louisianians love, it’s seafood. With an abundance of fresh crab, fish, shrimp, oyster and crawfish, it gets difficult to find a dish without it—but one of the most beloved preparations is fried.
From po-boys to big platters, fried seafood is found in restaurants throughout south Louisiana. Perfectly seasoned and crispy, fried seafood is second to none.
An insider tip: Use Zatarain’s breading and Louisiana Fish Fri for your own perfectly seasoned fried seafood at home.
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CajunGrocer Deluxe Stuff Shrimp With Crabmeat
Description: Louisiana Gulf shrimp stuffed with a crabmeat stuffing (lightly breaded). Best baked or fried. Easy to prepare. See cooking instructions below.
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Unit Size: 8 shrimp (16oz.) -
CAJUNGROCER Spinach & Artichoke Pies
Cooking instructions: Deep fry partially thawed pie at 350 degrees for 6-5 minutes until center reaches 160 degrees. (or) brush partially thawed pie with egg wash and bake at 400 degrees for 25-30 minutes until center reaches 160 degrees Learn More -
CajunGrocer Crawfish Pie (BITESIZE)
Description: These bitesize pies are stuffed with fresh Louisiana crawfish and blending with Cajun seasonings. See cooking instructions below on how to prepare.
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Unit Size: 8 (1oz.) pies -
CajunGrocer Shrimp topped with Crabmeat
Description: Louisiana Gulf shrimp that is fully cleaned (deveined) and butteflied topped with a lump crabmeat stuffing.
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