ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Re: Zatarain's Mixes (Shrimp Creole Mix)

Misc.
Nicki,
I buy these mixes very often. They are all great! In fact, I bought the Dirty Rice, Gumbo, Black Beans and Rice today!
I don't know where you live but I live in the province of Quebec, Canada and they have just started carrying them at Maxi's. Thank goodness, as I used to have them brought to me from Texas. They can be found at www.zatarain.com for ordering and recipes.I also have their Canadian phone #. I hope this info helps you.
Judy
Editor's note:

Zatarain's Shrimp Creole Mix (click here)
Product Description: Zatarain's New Orleans Style Shrimp Creole Mix is a quintessential New Orleans seafood dish. Shrimp are cooked in a spicy, tomatoey sauce and poured over rice. This mix has all of the seasonings needed to prepare sauce. You'll need one pound of shrimp and crawfish and some cooked rice to serve over. This mix makes a versatile sauce useful in many recipes.
MsgID: 0074038
Shared by: Judy/Quebec
In reply to: ISO: Zatarans receipe in a box for Shrimp cre...
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mango Sorbet (blender or food processor)
  • MANGO SORBET 1 1/4 cups water 3/4 cup sugar 2 pounds mangos (2 or 3 whole mangos) 6 tablespoons fresh lime juice 2 tablespoons lemon juice In a small saucepan, combine the water and sugar, bring to a boil, and cook o...
  • New Cut Plantation String Beans (with bacon and onions)
  • NEW CUT PLANTATION STRING BEANS 4 slices bacon minced 6 green onions, chopped 1 lb. green beans 1 tablespoons water, Salt and pepper, to taste Fry bacon crisp in heavy pan; remove bacon and set aside. Cook onions i...
  • Quick Chicken and Artichoke Casserole
  • QUICK CHICKEN AND ARTICHOKE CASSEROLE 4 boneless, skinless chicken breast halves 1 can (8 oz.) sliced water chestnuts, drained 1 can (2 ounces) pimento, diced 1 can (13-3/4 oz.) artichoke hearts, drained, quartered 1/...
  • Stir-Fry Pork Tenderloin
  • STIR-FRY PORK TENDERLOIN 1 (1 lb.) pork tenderloin, cut into strips 1 tablespoon oil 1/4 teaspoon salt 1 (10 oz.) pkg. frozen asparagus pieces, defrosted 1/2 cup water, divided use I 1/2 cups bean sprouts 1 table...
  • Fruit Cake (like Collin Street Bakery)
  • This is a fruit cake that is just like Collin Street Bakery . This was my mom's recipe she made it every Christmas and people who did not like the typical fruit cake liked this one. It does not have ginger or the other ...
ADVERTISEMENT
  • Moist and Saucy Meatloaf
  • MOIST AND SAUCY MEATLOAF FOR THE MUSTARD SAUCE: 1/2 cup firmly packed brown sugar 1/4 cup prepared mustard FOR THE TOMATO SAUCE: 1 cup canned crushed...
  • Steak Gorgonzola a La Olive Garden Recipe
  • Steak Gorgonzola-Alfredo - description Source: Olive Garden Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce. Steak prepared medium unless othe...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: Zatarain's Mixes (Shrimp Creole Mix)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!