Boiled seafood in southern Louisiana tends to be spicier than that found in other parts of the country. Homemade crab boil recipes call for abundant amounts of hot sauce, cayenne pepper, salt, bay leaf, lemon, and garlic. Mustard seeds, coriander seeds, and allspice are popular extra options. Many people will start with a commercial crab boil product and then supplement it with extra pepper. The leading commercial product is Zatarain's which comes in two forms. One is a mesh bag with seasonings inside that will steep into the water. The second is a liquid concentrate that can be added directly to the water. The concentrate form can also be used as a flavor enhancer for soups. Other regional crab boil companies are Tony Chachere's, and Rex Crab Boil. Note that even when boiling shrimp or crawfish, most recipes call for adding crab boil packets as a seasoning.
Description: LOUISIANA Red Beans & Rice Mix contains all the needed ingredients to create a traditional New Orleans dish. For a tastier meal, add sausage, ham or any combination thereof. A complete meal ready in 25 minutes.
Unit Size: 8 oz. (227g)
Description: Red Beans and Rice, a Creole specialty, usually simmers slowly on Mondays in South Louisiana. Tony Chachere's Red Beans and Rice Mix combines quick-cook red beans, rice and seasonings. Just add water, and sausage or ham if you wish for added flavor, for a hearty meal in 30 minutes.
Unit Size: 7 oz. (198g)
Description: R.M. QUIGGS Black Beans & Rice Mix represents 70 years of expertise in formulating and making mixes. We use only the finest quality whole beans, seasonings and our premium quality Long Grain Rice. This product is low in fat and is a good source of low calorie protein.
Unit Size: 7 oz. (198.4g)