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.
One bag of crab boil is sufficient for 4 pounds of shrimp, 4 pounds of crawfish or 1 dozen crabs.
--To a large cooking container add 3 quarts of water, 4 tablespoons of salt, 1 bag of Zatarain's Crab Boil, and
1 lemon (quartered). Add cayenne pepper to taste, if desired.
--Bring water mix to rolling boil.
--Add seafood; bring to a boil. Boil crabs vigorously for 5 minutes, crawfish 2 minutes, and shrimp 1 minute.
--Allow seafood to remain in water for 15 to 20 minutes after boiling.
Adding 2 tablespoons of vinegar to the water makes crabs easier to pick.