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.
-
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.
Learn More -
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.
Learn More -
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.
Learn More -
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.
Learn More -
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.
Learn More -
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.
Learn More -
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.
Learn More
Unit Size: 4-6 cnt.(medium) 5lbs. -
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.
Learn More
Unit Size: 2/4 cnt. (5 lbs.) -
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 -
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.
Learn More
Loading...