Gumbo, Louisiana’s most famous dish, gets its name from the West African name for okra which is typically put into gumbos today to add flavor and act as a thickener.  Gumbo is typically prepared in colder months of the year due to the heartiness and warmth gumbo produces.  Just add your favorite Cajun meats or seafood to Zatarain's Gumbo Mix for an authentic Louisiana favorite.  Try Tony Chachere's Gumbo File to produce a thicker consistency to your gumbo.

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.