Louisiana has an abundance of fresh seafood, and one of the favorite ways to prepare it is boiled.
From February to June, when crawfish are plentiful, crawfish boils are much-anticipated events.
And just as crawfish numbers start to dwindle from the summer heat, the crab and shrimp boils begin.
Since large quantities of shellfish are cooked and consumed at these lively affairs, most seafood boils take place outdoors.
Using huge pots over propane burners, weekend chefs boil up fiery mixtures of water, salt, red pepper, lemons, and ZatarainÌs crab boil seasoning.
So many people like to use ZatarainÌs Crab & Shrimp Boils because theyÌre foolproof combinations of concentrated spices that perfectly season boiled seafood.
After all, the resulting brew has to have enough kick to penetrate the thick crustacean shells.
Want to try your hand at a New Orleans-style seafood boil? WeÌve got the step-by-step how-to guide, products and recipes youÌll need to do it right.