The Port Arthur area offers an opportunity for seafood everywhere. We love it. Out. But we never think of a shrimp boil at our house. It looks complicated.
Zatarain’s, your secret is out. The company sent an array of spices that demonstrate how easy it is to get your shrimp, crab and crawfish on at home. You basically rip open a box or screw off the lid to the liquid stuff and you’re set.
It was almost embarrassing how many compliments I got from boiling a pot of water and dumping in corn, potatoes, shrimp and spices. Almost embarrassing. I could handle it.
I loved spreading newspaper all over the table and wrapping up the shells and cobs. Cleanup was done, except for shrimp leftovers that my sister and daughter peeled and worked into rice. I got shrimp fried rice for breakfast the next day.
And about the rice. I seasoned it with some of the liquid flavoring. It didn’t change the color of the rice much, but that flavor made it pop. My mom has heard of seasoning green beans with the liquid boil. I’m keeping some at the ready.
Zatarain’s offerings include Fish Fri; crawfish, shrimp & crab boil with nothing to add; the boil in bag version of the boil; and liquid shrimp & crab boil in a bottle with variations of lemon and garlic. Find at www.zatarains.com such as zesty bacon-wrapped shrimp and slow cooker chicken and shrimp jambalaya.
Gather friends and share that Southeast Texas Cajun culture flavor.