Seafood boils are much anticipated events in Louisiana. Many cooks use Zatarain's® Seafood Boil products for foolproof seasoning.

A steaming pot of the freshest Gulf seafood makes a great centerpiece for entertaining. Just add crusty bread and a salad and dinner is served.

New Orleans meets San Francisco in this seafood-packed stew. Flounder, crab, shrimp and oysters make up this dish that’s gumbo, part cioppino.

Frozen peeled and deveined shrimp are available in your supermarket's frozen foods section. Keep them on hand and you can easily turn Zatarain's® Dirty Rice Mix into a tasty one-skillet meal.

For easy cleanup, line your table with newspaper so everyone can have fun peeling and eating the shrimp. Serve with corn on the cob and boiled potatoes.

With this scaled-down recipe, you can bring a crawfish boil inside. Make it your own by throwing artichokes, mushrooms, sausage, even broccoli in the pot.

Make this delightful party appetizer early in the day so the shrimp can blend with the flavors in the sauce.

Treat your family to this dish of shrimp, Zatarain’s Yellow Rice and peas. You'll appreciate that it's a one-dish meal and your family will love the flavor.

In Cajun country, courtbouillon is a stew-like dish of fish, usually whole, cooked in tomatoes, bell peppers and onions.

Like a traditional gumbo, this recipe is cooked without rice. Instead, prepare some Long Grain Parboiled Rice and pour your gumbo over it for a full creole meal.