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Zatarains

Zatarains has been, since the 1890s, the official flavoring of Louisiana, though, and their seasoning stuff, root beer base, and oh, my, the Creole mustard, are staple N'Awlins. They earn my bronze purveyor medallion.

Zatarain's isn't just a product line. It's a tradition for over 130 years, in the great state of Louisiana and the world around.

Their Creole Mustard is a unique and invaluable flavor component in my N'Awlins tool kit, as is any form of their Crab Boil. Their spice blends, and other "fundamentals" are top form.

Boxed and frozen foods though? Not my bag. A lot of the love in New Orleans/Louisiana cuisine (Zat's shorthand for Cajun & Creole) comes from the Holy Trinity of fresh onions, bell pepper and celery, where the oils and juices blend to form ground zero of the magic!  The boxed's interpretation of that just never comes out as good for me.  I get the convenience, but Zatarains gumbo file spice and parboiled rice (Much better than Ben's) along with the fresh Trinity still produce a better experience, and are worth the five minutes it takes to throw onion, celery and bell pepper into a food processor.

The frozen does find some of that authenticity, but the rice, red beans, etc lack the pop that they have when you make them with Zat's spices or mustards rather than running the box-to-microwave route, and source out your own andouille sausage (or make it!) or other proteins like shrimp or chicken fresh.

Zatarains has been, since the 1890s, the official flavoring of Louisiana, though, and their seasoning stuff, root beer base, and oh, my, the Creole mustard, are staple N'Awlins. They earn my bronze purveyor medallion for the great things in their line that make improvisational cooking oh so fine!

 

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