Badia Seafood Seasoning Creole Blend (Blackened), 20 lb, Pack of 2
Badia Seafood Seasoning Creole Blend (Blackened) in a 40-pound foodservice case (two 20-pound bags) built for Cajun, Creole, and Southern kitchens running blackened fish, shrimp, and chicken on the line. Paprika-forward with garlic, onion, black and white pepper, thyme, and cayenne — calibrated to crust hard in a hot cast iron and hold its color under heat.
Per-Pound Value
$13.89/lb — the lowest per-pound cost across our Creole blend sizes. Sized for operations where blackened proteins are a core menu category.
Common Restaurant Use
Blackened redfish, catfish, mahi, salmon, and shrimp in cast iron. Cajun chicken pasta, étouffée and gumbo seasoning, dirty rice, and crawfish boils. Dry rub for andouille-style sausage, pork chops, and bone-in chicken before grill or oven. Sprinkles cleanly over fries, deviled eggs, remoulade, and bloody mary rims for bar programs.
Why Bulk
Two 20-pound bags give a sealed reserve while the working bag runs — critical for kitchens where blackening is a signature technique. Sized for seafood houses, Cajun and Creole concepts, catering operations, and Southern-style commissaries.
Ships from our Doral, FL warehouse.
Original: $555.49
-65%$555.49
$194.42Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Badia Seafood Seasoning Creole Blend (Blackened) in a 40-pound foodservice case (two 20-pound bags) built for Cajun, Creole, and Southern kitchens running blackened fish, shrimp, and chicken on the line. Paprika-forward with garlic, onion, black and white pepper, thyme, and cayenne — calibrated to crust hard in a hot cast iron and hold its color under heat.
Per-Pound Value
$13.89/lb — the lowest per-pound cost across our Creole blend sizes. Sized for operations where blackened proteins are a core menu category.
Common Restaurant Use
Blackened redfish, catfish, mahi, salmon, and shrimp in cast iron. Cajun chicken pasta, étouffée and gumbo seasoning, dirty rice, and crawfish boils. Dry rub for andouille-style sausage, pork chops, and bone-in chicken before grill or oven. Sprinkles cleanly over fries, deviled eggs, remoulade, and bloody mary rims for bar programs.
Why Bulk
Two 20-pound bags give a sealed reserve while the working bag runs — critical for kitchens where blackening is a signature technique. Sized for seafood houses, Cajun and Creole concepts, catering operations, and Southern-style commissaries.
Ships from our Doral, FL warehouse.
