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.
ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, DEHYDRATED VEGETABLES (ONION, BELL PEPPER), SALT, WHEAT FLOUR, SPICES, GARLIC, MONOSODIUM GLUTAMATE, SOYBEAN OIL (TBHQ ADDED AS A PRESERVATIVE), SILICON DIOXIDE (FLOW AGENT), CAYENNE PEPPER, DEXTROSE, YEAST EXTRACT, SOY SAUCE (100% SOYBEAN), THIAMINE HYDROCHLORIDE, PAPRIKA, TORULA YEAST, NATURAL SMOKE FLAVOR, BLACK PEPPER.
Prepare with 1 lb. dried red beans and 1 lb. smoked sausage or ham, cubed.Dried Beans Directions1. Pick over and rinse red beans. Bring beans and 7 cups water to boil in 4-quart saucepan. Reduced heat to low; cover and simmer 45 minutes.2. Mix Red Beans Seasoning Mix and 1 cup cold water. Add to beans along with sausage, mixing well. Return to boil. reduce heat to low. Cover.3. Simmer 2 to 3 hours or until beans are tender. Stir occasionally to prevent beans from sticking. Serve as a side dish or over cooked rice. Canned Beans Directions1. Pour 2 cans (16 oz. each) red beans, untrained, into 2-quart saucepan. Stir in 1/2 cup water, 4 oz. browned smoked sausage, cubed, and 3 tbsp. Red Bean Seasoning Mix until well blended.2. Bring to boil on medium heat, stirring occasionally to prevent beans from sticking. Reduce heat to low; cover and simmer 30 minutes. Serve as a side dish or over cooked rice.Note: To use entire package of Red Bean Seasoning Mix, pour 5 cans (16 oz. each) red beans, undrained, into 4-quart saucepan. Mix Seasoning mix and 1 cup cold water. Add to beans along with 1 lb. browned smoked sausage, mixing well. Bring to boil on medium heat. Reduce heat to low; cover and simmer 30 minutes.
- NOLA Review by April (Posted on 7/29/2014)