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.

Items 1 to 10 of 30 total

per page
Page:
  1. 1
  2. 2
  3. 3

Grid  List 

Set Ascending Direction
  • Crabmeat Stuffing

    Crabmeat Stuffing

    Size: 16 oz.


    Our Price:   $16.56
    • Buy 2 for $15.34 each
  • Frog Legs - Large

    Frog Legs - Large

    Size: 2/4 cnt. (5 lbs.)


    Our Price:   $40.95
    • Buy 2 for $36.50 each
    • Buy 6 for $34.50 each
  • Frog Legs - Medium

    Frog Legs - Medium

    Size: 4/6 cnt. (4lbs.)


    Our Price:   $37.95
    • Buy 2 for $34.50 each
    • Buy 6 for $32.50 each
  • Frog Legs - Small

    Frog Legs - Small

    Size: 6/8 cnt. (5 lbs.)


    Our Price:   $34.95
    • Buy 2 for $31.50 each
    • Buy 6 for $29.50 each

Items 1 to 10 of 30 total

per page
Page:
  1. 1
  2. 2
  3. 3

Grid  List 

Set Ascending Direction

 

 

 

  Loading...