Re:Favorite regional condiments?
Zatarain's Creole mustard - Looks a lot like Ketteract's Boetje's sauce.
CajunChef whole jalapenos - this company out of St. Martinville, LA makes several products, but these peppers are great for appetizers, larger than most, and crisp. We slice lengthwise, scoop out the seeds and trim the woodier parts of the membrane. I stuff with shrimp salad, but anything would work - egg, chicken, tuna salad, etc.
Zatarain's concentrated crab and shrimp boil
Blue Plate mayonaise - it's made here, but may not count as regional, as I saw a mayo taste testing on America's Test Kitchen and it was their #1 pick.