Specialty Seafood
Fresh Oysters, Claw Meat, Frog Legs, ...
Louisiana has an abundance of fresh seafood, and one of the favorite ways to prepare it is boiled. From March to June, when crawfish are plentiful, crawfish boils are much-anticipated events. And just as crawfish numbers start to dwindle from the summer heat, the crab and shrimp boils begin. Since large quantities of shellfish are cooked and consumed at these lively affairs, most seafood boils take place outdoors. Using huge pots over propane burners, weekend chefs boil up fiery mixtures of water, salt, red pepper, lemons, and Zatarain’s crab boil seasoning. So many people like to use Zatarain’s Crab & Shrimp Boils because they’re fool proof combinations of concentrated spices that perfectly season boiled seafood. After all, the resulting brew has to have enough kick to penetrate the thick crustacean shells. Want to try your hand at a New Orleans-style seafood boil? We’ve got the step-by-step how-to guide, products and recipes you’ll need to do it right.
Not in a rush, select GROUND shipping and SAVE BIG! It's our specialty.
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Turtle Meat - Bone-In
Description: Select farm raised Louisiana turtle meat. 2 lb. pack with bone in. Great for making homemade Louisiana style turle soup, a Commander's Palace specialty.
Unit Size: 2 lb. packCheck out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
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CAJUNGROCER Turtle Soup (Mock)
Heating Instructions- Place frozen bag in boiling water, simmer at low boil for 20 minutes, remove bag, shake vigorously and serve. Learn More -
Lobster Tails (Shell On)
Description: These fresh-frozen Maine jewels are perfect for any occasion from the backyard barbeque to a fancy candlelight dinner! A perfect feast no matter how it's prepared - steamed, broiled, baked or grilled.
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Unit Size: 2 (10 oz.) tails -
Crawfish Puree
Our crawfish puree' is a minced, cooked crawfish meat. It is great for stuffing, casseroles, boudin, jambalaya, etc. You will find our standards of quality will surpass most in our industry and because of this, your enjoyment of crawfish will be both delectable and satisfying.
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Crabmeat Stuffing
Randol's Seafood Stuffing is the perfect mix of crabmeat and seasoning blend, excellent ingredient for topping crab cakes, stuffing your favorite fish or select Gulf shrimp. Many chefs around the country use this fresh delectable ingredient in their fine white table-cloth restaurants. Learn More -
Frog Legs - Large
Description: Just like they say, "Frog legs do taste like chicken." These are large frog legs with plenty of meat. 2/4 count per pound....Imported.
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Unit Size: 2/4 cnt. (5 lbs.) -
Frog Legs - Medium
Description: Just like they say, "Frog legs do taste like chicken." These are medium frog legs with plenty of meat. 4/6 count per pound....Imported.
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Unit Size: 4-6 cnt.(medium) 5lbs. -
Frog Legs - Small
Description: Just like they say, "Frog legs do taste like chicken." These are small frog legs. 6/8 count per pound....Imported.
Unit Size: 6/8 cnt. (5 lbs.)Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
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LA FISH FRY, New Orleans Style Lemon Fish Fry
Our famous seasoned fish fry, with just the right touch of lemon already in the mix.
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Fresh Louisiana Oysters (shucked)
Dust them in corn meal, fry them up, and have them on French bread with mayonnaise, lettuce and tomato. Grill them over hot charcoals right in their shells topped with butter, garlic, Parmesan and a little parsley. However you decide to prepare them, you’ll discover what the nation’s best chefs have known for years – that Louisiana oysters consistently add unmistakable character and flavor to any meal.
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