Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
Need Help? 504-655-9972
Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Zatarain's Creole Mustard is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Nothing says love like food from New Orleans and this Creole Mustard is nothing short of perfect. Add a zesty flair to your favorite foods with Zatarain's Creole Mustard. All natural coarse, stone-ground mustard Uniquely vibrant flavor. Best used on sandwiches, dips, sauces and sides.
Zatarains is a New Orleans, Louisiana based food and spice company that makes seasonings and spices
Zatarain's Creole Mustard is one of the original products introduced by Emile Zatarain in the late 1800's. It is a coarse, stone ground mustard with a uniquely vibrant flavor that has earned it a place on many New Orleans table and in many a New Orleans po-boy sandwich.
Unit Size: 5.25 oz. (148g)
CHEF JOHN FOLSE'S ZATARAIN'S CREOLE MUSTARD SEARED LAMB CHOPS Ingredients: 6 (4-bone) lamb racks 1 cup red wine salt, black pepper to taste 1 Tbsp. dried thyme leaves 1 Tbsp. dried basil 1 Tbsp. dried tarragon leaves 1/4 cup oil 1 cup Zatarain's Creole Mustard 1 cup seasoned bread crumbs Steps: Preheat oven to 350? F. In a large mixing bowl, place lamb, red wine, salt, pepper, thyme, basis and tarragon. Allow to marinate at room temperature 1 hour, stirring occasionally to thoroughly incorporate flavors. In a heavy bottom sauté °an, heat oil over medium-high heat. Sear chops until golden brown on all sides, remove and keep warm. Coat lamb with Zatarain's Creole Mustard and roll in seasoned bread crumbs. Bake for 15 minutes, remove from oven, and allow to rest 10 minutes before slicing.
BAYOU COUNTRY SMOKEY CREOLE MUSTARD SAUCE Ingredients: 2/3 cup bacon, cooked & chopped fine 2/3 cup bacon drippings 2/3 cup green onions, chopped 16 oz. ZATARAIN'S Creole Mustard 2/3 cup tomato paste 1 cup orange juice 1/3 cup red wine vinegar 1/3 cup honey 1 tsp. ZATARAIN'S Creole Seasoning Steps: Cook bacon until crisp, set aside. Add chopped green onions to bacon drippings, cook over low heat for about 5 minutes. Add tomato paste and cook for 3 minutes over low heat. Add remaining ingredients, stir thoroughly. Cook for 5 minutes over low heat. Remove from heat and refrigerate until desired. Use as a dipping sauce for fried seafood and vegetables. Also may be used as sauce for grilled chicken, pork chops, etc.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.