Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Zatarain's Liquid Crab Boil With Garlic & Onion 8 oz is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Instructions: Directions: For 5 pounds of shrimp and crawfish or a dozen crabs: 1. In a large pot add 2.5 quarts of water and 5 tablespoons of salt. Bring to rolling boil. 2. Add seafood and 4 oz. Zatarain's Garlic & Onion Liquid Shrimp & Crab Boil. Return to boil and then turn off heat (crabs need to boil for 2–5 minutes depending on size before turning off heat.) Allow seafood to soak: Shrimp 2–5 minutes; Crawfish 30 minutes; Crabs 30 minutes.3. Drain carefully and serve. Tips—For Added Flavor 1. Marinate seafood in Zatarain's Garlic & Onion Shrimp & Crab Boil for 20 minutes before adding to boiling water. 2. Do not overcook shrimp. Cook time will vary with size. 3. After 5 minutes of hot soak, ice may be added to stop cooking and allow a longer soak time for spicier flavor. 4. For different quantities of seafood scale up or down the proportions.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.