Emile A. Zatarain, Sr., started a food and spice company in 1889, when he began to market root beer. He expanded his product range to include mustard, pickled vegetables, and extracts. Then he moved into the spice business and became known for New Orleans and Cajun-style products.
The business was incorporated on May 29, 1922 as E.A. Zatarain & Sons, Inc. and also did business as Zatarain's Pure Food Products. Ownership of the company passed to Emile A. Zatarain, Jr. and his wife Ida May Bennett Zatarain, who contributed recipes for Remoulade Sauce, Olive Salad, and other products.
In 1963 the family sold the business to James Grinstead Viavant, founder of the Avondale Shipyards in New Orleans. New Orleans CityBusiness, reports Zatarain's had fallen low on capital as it relied on outdated, inefficient packaging technology.
The company was acquired in 2003 by McCormick & Company, the world's largest spice company. McCormick paid $180 million for the Zatarain brand, whose company's sales had risen at least 15 percent annually for each of the last five years (in 2003). McCormick still manufactures Root Beer extract for home preparation and brewing.
"United States Census, 1910," index and images, FamilySearch (https://familysearch.org/pal:/MM9.1.1/MPYL-L8F : accessed 19 Jan 2014), Emile A Zatarain, New Orleans Ward 13, Orleans, Louisiana, United States; citing sheet , family 153, NARA microfilm publication T624, FHL microfilm 1374537.
"United States Census, 1930," index and images, FamilySearch (https://familysearch.org/pal:/MM9.1.1/XMRX-Z68 : accessed 19 Jan 2014), Emile A C Zatarain Sr., New Orleans (Districts 1-250), Orleans, Louisiana, United States; citing enumeration district (ED) 0223, sheet , family 178, NARA microfilm publication .
On 19 Jan 2014 Theresa (Carrier) Carrier-Torrealba wrote:
◾1 8oz box Zatarain’s Jambalaya Mix
◾2.25 cups water
◾4 ounces bacon
◾12 ounces smoked pork sausage (cut in moons)
◾12 ounces bite size pieces chicken thighs
◾4 ounces creole seasoning
◾1 yellow onion, chopped
◾1 stalk celery, chopped
◾1 bell pepper, chopped
◾2 cloves garlic, minced
◾1 quarter cup green onions
In a medium sized pot, fry down bacon until cooked, remove bacon (leave drippings). Add smoked sausage, cook unitl it starts to get brown, then remove. Rub chicken thighs with creole seasoning. Add chicken thighs to the pot and cook till pieces are starting to brown. When finished add back the sausage and bacon with the vegetables. Cook for around 5 minutes. Add water and bring to a boil. Add the Jambalaya Mix and stir and cover. Bring back to a boil and reduce heat to a simmer and cook for around 20 minutes (or until most of the water is gone) stirring occasionally. When done turn off heat, uncover, stir in green onions, recover and let stand for 5 minutes. Serve and Enjoy.
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