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Zatarain's Crawfish, Shrimp & Crab Boil (4.5 lb.) (2 PK.)
About this item
- Authentic New Orleans flavor
- Add to boiling water and seafood
- Perfect for shrimp and crab boils
- 4.5 lbs.
Zatarain's® Crawfish, Shrimp & Crab Boil is a delicious jar of seasoning that will have guests thinking you're the best chef ever. All you have to do is add it to boiling seafood, corn and potatoes for a flavorful meal.
What is a Crab Boil?
A crab boil is when a large pot of crabs and other shellfish like shrimp are in a pot with seasonings and boiling water. Other classic additions include potatoes and corn on the cob. While a shrimp or crab boil can make for a wonderful lunch or dinner, when cooked in large quantities, it is a wonderful time for a large group to enjoy and make a social event out of. The food can be served in bags, bowls or even poured out over a table covered in newspapers. Everyone then sits around and socializes while eating with their hands (and maybe some bibs!).
Zatarain's Crawfish, Shrimp & Crab Boil Instructions
This jar of Zatarain's crab boil seasonings is good for a sack of seafood and can also be used on shellfish like shrimp and crawfish. All you have to do is add the contents of this jar to the pot you will be cooking in, bring it to a boil, add the seafood and then finish cooking. Once done, all of the food in the crab, shrimp or crawfish boil pot will be beautifully seasoned and packed with bold flavor.
More About Zatarain's
Zatarain's is a division of McCormick® based in New Orleans and has been for over 125 years. The products are all based around the flavors of the city and the name has long been associated with it as well. Today, Zatarain's is a leader in bringing New Orleans-style food to a worldwide level. People can now enjoy crawfish boil pots and delicious boiling crab in the comfort of their own homes and without intensive labor. Items, like the Zatarain's Crawfish, Shrimp & Crab Boil were developed when Emile A. Zatarain began to create bold ways for people to spice up their food way back in 1889.