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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.
FRIED FISH or SHRIMP Steps: Heat one inch of vegetable oil in skillet or oil as required in deep fryer to 350?F. Wash prepared seafood in cold water, drain excess moisture. Sprinkle ZATARAIN'S? Creole Seasoning to taste. Pour Zatarain's Wonderful Fish-Fri onto plate or into plastic bag. Roll or shake moist seafood in mix until evenly coated. Fry seafood (a few pieces at a time) in hot oil until light golden brown. Remove and drain on absorbent paper.
SCALLOPED OYSTERS Ingredients: 8 oz. shucked oysters (about 12 average oysters) 1/2 cup cracker crumbs 1/2 cup Zatarain's Wonderful Fish-Fri 1/4 tsp. ZATARAIN'S? Creole Seasoning 1/8 tsp. Crystal? Worcestershire Sauce 1/2 cup milk 1 Tbsp. instant minced onion 1/4 tsp. cayenne pepper Steps: In a 8 inch round cake pan, place shucked oysters. Combine cracker crumbs, Zatarain's Fish Fri, and Zatarain's Creole seasoning. Sprinkle crumb mixture evenly over oysters. Combine remaining ingredients and pour over oysters and crumbs. Bake at 350?F for 30 minutes, or until knife inserted into the center comes out clean. Serves 6-8
CHEF JOHN FOLSE'S ZATARAIN'S CREOLE MUSTARD BATTERED CATFISH Ingredients: 6 - 8 oz. catfish fillets (or white fillets) pepper to taste >Crystal? Classic Cayenne Sauce to taste 1 gallon ice water oil for deep frying 1 cup milk 3 Tbsp. ZATARAIN'S? Creole Mustard juice of one lemon 1 - 12 oz. package Zatarain's Wonderful Fish-Fri Steps: In a mixing bowl, season and marinate the fillets with pepper and pepper sauce. Place fillets in ice water and allow to marinate for 30 minutes. In a large Dutch oven or Fry Daddy, place enough oil to deep fry fish. The oil should cover the fish by approximately 1-2 inches. Preheat oil to 375? F. In another mixing bowl, blend milk, Zatarain's Creole Mustard and lemon juice. Place fish in Creole mustard batter, then in Zatarain's Seasoned Fish Fri, and deep fry until golden brown. Do not overcook, as fish is best when crisp on the outside but tender and juicy inside. Drain on paper towels and serve hot with tartar or cocktail sauce.
All authentic Louisiana meats and specialties 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 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. It arrived 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. This is my go-to online store now.