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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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. pack
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