Zatarain's: A Legacy of New Orleans Cajun and Creole Flavor
For over a century, Zatarain's has been synonymous with the bold, spicy, and aromatic flavors of Louisiana. Based in New Orleans, this iconic brand specializes in seasonings, spices, and prepared meals that celebrate the rich cultural heritage of Cajun and Creole traditions. From the bustling seafood boils of the Gulf Coast to the comfort of a home-cooked jambalaya, Zatarain's has evolved from a small family grocery into a globally recognized name in processed and packaged goods.
Key Facts
- Founded: 1886 (as a grocery); 1889 (as Papoose Pure Food Products).
- Headquarters: New Orleans, Louisiana, U.S.
- Current Owner: McCormick & Company (acquired in 2003).
- Core Products: Spices, herbs, flavorings, and rice-based meals.
- Cultural Roots: Deeply tied to New Orleans' Cajun and Creole culinary traditions.
The History of a Louisiana Icon
The story of Zatarain's began in 1886 when Emile A. Zatarain Sr., an entrepreneur of Basque descent, opened a grocery store in New Orleans. Demonstrating an early embrace of technology, he installed the first National Cash Register in Louisiana and utilized a horse and buggy for deliveries. However, the business found its true calling in 1889 with the introduction of Papoose Root Beer at the Louisiana (Purchase) Exposition.
The root beer was an immediate regional success, prompting Emile to establish Papoose Pure Food Products and build a dedicated factory on Valmont Street. Recognizing that selling a root beer extract was more cost-effective than the finished drink, he shifted his strategy, allowing restaurants and markets to mix the extract with carbonated water.
As the business grew, the Zatarain family diversified into mustard, pickled vegetables, and spices. By 1922, the company was reincorporated as E.A. Zatarain & Sons, Inc. Under the leadership of Emile A. Zatarain, Jr. and his wife Ida May Bennett Zatarain—who developed beloved recipes for Olive Salad and Remoulade Sauce—the brand solidified its identity as a purveyor of authentic New Orleans flavor.
Evolution and Modernization
In 1963, the family sold the business to James Grinstead Viavant. Viavant modernized the company's outdated packaging and moved operations to a five-acre campus in Gretna, Louisiana. During this era, he merged the company with Pelican State Lab, bringing the popular Fish-Fri seasoned cornmeal under the Zatarain's label.
Throughout the 1980s and 90s, Zatarain's passed through several owners, including Centra Soya Co., Wyndham Foods, and Martha White Foods. During the 1980s, the company capitalized on the national trend of Cajun cooking popularized by chefs like Paul Prudhomme. As trends shifted, the brand pivoted its marketing to emphasize "Louisiana-style" and "New Orleans-style" authenticity.
After a leveraged buyout by Citigroup Venture Capital in 1993, the company expanded into frozen foods. On May 9, 2003, Zatarain's was acquired by McCormick & Company, the world's largest spice company, for $180 million.
Product Portfolio
Zatarain's offers a wide array of products designed to bring the taste of the Bayou to kitchens everywhere. Their offerings are generally divided into five primary categories:
- Crab and Shrimp Boils: Used for traditional seafood boils, these include mesh bags containing mustard seed, coriander, allspice, bay leaf, and black pepper, as well as liquid concentrates for soups.
- Creole Mustard: A stone-ground brown "hot mustard" that is a staple of New Orleans cuisine.
- Fish-Fri: A best-selling seasoned cornmeal used for frying fish.
- Ready-to-Serve Dinners: Including jambalaya, gumbo, and red or black beans and rice. These are available as frozen microwaveable meals or boxed mixes that require water.
- Seasonings and Extracts: A variety of blends, including cayenne pepper and the original root beer extract for home brewing.
Below is a summary of the company's corporate profile:
| Attribute | Details |
|---|---|
| Industry | Processed & Packaged Goods |
| Founded | 1889 (Manufacturing) |
| Headquarters | New Orleans, Louisiana |
| Parent Company | McCormick & Company |
| Key Product Lines | Seasonings, Rice Mixes, Root Beer Extract |
Frequently Asked Questions
What is the difference between Cajun and Creole flavors in Zatarain's products?
While both are central to Louisiana heritage, the brand uses these terms to reflect the distinct culinary traditions of the region, often shifting branding between "Cajun," "Louisiana-style," and "New Orleans-style" to match cultural trends and authenticity.
Who currently owns Zatarain's?
Zatarain's is currently a subsidiary of McCormick & Company, which acquired the brand in 2003 for $180 million.
What is Fish-Fri?
Fish-Fri is a seasoned cornmeal coating used for frying fish. It became a best-seller after being brought under the Zatarain's label following a merger in 1963.
Did Zatarain's start with spices?
No, the company began as a grocery store in 1886. Its first major success was actually Papoose Root Beer, introduced in 1889, before the company expanded into extracts and spices.
What is included in a Zatarain's seafood boil bag?
The traditional mesh boil bags contain a blend of spices including mustard seed, coriander seeds, allspice, bay leaf, and black pepper.