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.
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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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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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LA FISH FRY. Shrimp Fry (Seasoned)
Description: LOUISIANA Shrimp Fry (Seasoned) is a blend of wheat flour, corn flour, salt and other spices used as a dry fry mix for shrimp, fish, oysters, meat or vegetables. Try other fine LOUISIANA FISH FRY® products to complete your meal: LOUISIANA Cocktail Sauce, or LOUISIANA Cajun Seafood Sauce.
Unit Size: 10 oz. (283g)
LOUISIANA SHRIMP FRY Steps: Mix 5 tablespoons of LOUISIANA Shrimp Fry in 1/2 cup of water. Dip shrimp in batter and roll shrimp in dry Shrimp Fry. Deep fry at 375°F until golden brown. Remove and place on paper towel to absorb excess oil.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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Soft-Shell Crab- Jumbo
Description: Now you can make your own favorite Louisiana soft-shell crab dish. Our crabs are plently plump and hearty. Deep fry or pan saute them.
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Soft-Shell Crab- Large
Description: Now you can make your own favorite Louisiana soft-shell crab dish. Our crabs are plently plump and hearty. Deep fry or pan saute them.
Unit Size: 2 large (perfect for po-boys or pan fried) Learn More -
Soft-Shell Crab- Medium
Description: Now you can make your own favorite Louisiana soft-shell crab dish. Our crabs are plently plump and hearty. Deep fry or pan saute them.
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Jumbo Lump (Louisiana Blue Crab)
Description: "Jumbo" lump crabmeat. Louisiana Blue Point Crabs.
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Unit Size: 16 oz. (1lb.) -
Crab Fingers (Louisiana Blue Crab)
Description: Crab fingers. Product of Louisiana. The perfect appetizer or snack. Marinate them in your favorite lemon or butter/worster sauce.
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Unit Size: 16 oz. -
Crab Claw Meat (Louisiana Blue Crab)
Description: Crab claw meat. Product of Louisiana
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Unit Size: 1 lb. -
Crawfish Tails 5 lbs. (Louisiana)
Description: Fresh frozen and par-cooked, peeled and deveined crawfish tails in vacuum sealed bags with fat (frozen). Louisiana crawfish tails. This package include five (1 lbs.) packs.
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Unit Size: 5 (1 lbs.) packs
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