The Zatarain's tradition of making amazing food was started by Emile A. Zatarain, Sr. In 1889, he obtained the company's first product trademark and started to market root beer. Shortly after, he began to produce mustards, pickled vegetables, and extracts. As the business grew, so did the demand for a broader range of products. Through their expertise in blending spices, the company established a reputation for making only the most authentic New Orleans-Style food. In 1963, the Zatarain family sold the business which was then moved to Gretna, Louisiana, a suburb of New Orleans, where it is still located today.
Each 3 ounce bag of CAJUN LAND CRAB, SHRIMP and CRAWFISH BOIL will season one gallon of water. This is enough water to boil 5 pounds of crawfish, shrimp or 6 medium crabs.
Fill pot with desired amount of water. (Recommended salt usage 1/2 cup per gallon. You may add more or less to suit individual taste. Also, a salt substitute may be used instead of salt.) Add seafood after water comes to a boil.
BOILING TIME: Shrimp 2 to 5 minutes, Crawfish 5 to 7 minutes, Crabs 8 to 12 minutes. After boiling is complete, cut off fire, gently stir seafood and let soak. While soaking, stir occasionally to release heat so that the seafood does not overcook.
SOAKING TIME: Shrimp 5 to 10 minutes, Crawfish and Crabs 15 to 30 minutes.
For you seafood lovers who enjoy extra flavor, CAJUN LAND LIQUID BOIL and CAYENNE PEPPER may be added during cooking.