Badia Blackened Seafood Seasoning Creole Blend, 1.5 lb
Blackened Seafood Seasoning in a 1.5 lb foodservice size — the Creole blend behind blackened redfish, the dish Paul Prudhomme made a Louisiana icon. Paprika, cayenne, garlic, onion, thyme, and oregano in the ratio that crusts and chars without burning.
Common Uses
Coat redfish, catfish, snapper, tilapia, or salmon fillets, then sear in a screaming cast-iron skillet with butter for the dark crust. Rubs onto shrimp and scallops for blackened po'boys and pasta, seasons chicken breasts and pork chops, and flavors Cajun dirty rice, jambalaya, and crawfish étouffée. Scaled for restaurants, seafood markets, gumbo bars, and high-volume meal prep.
Cuisine Context
This is core Cajun and Creole — the seasoning Louisiana cooks reach for from New Orleans dining rooms to Acadiana fish fries. Blackening specifically belongs to the 1980s Creole revival, where butter-dipped fish meets a cast-iron skillet hot enough to smoke the spice into a crust.
Pro Tip
Dip fillets in melted butter before pressing into the seasoning — the dairy solids caramelize with the paprika and create the signature dark crust. Cook outdoors or under a strong vent; this is a smoky technique.
Ships from Doral, FL.
Original: $13.25
-65%$13.25
$4.64Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Blackened Seafood Seasoning in a 1.5 lb foodservice size — the Creole blend behind blackened redfish, the dish Paul Prudhomme made a Louisiana icon. Paprika, cayenne, garlic, onion, thyme, and oregano in the ratio that crusts and chars without burning.
Common Uses
Coat redfish, catfish, snapper, tilapia, or salmon fillets, then sear in a screaming cast-iron skillet with butter for the dark crust. Rubs onto shrimp and scallops for blackened po'boys and pasta, seasons chicken breasts and pork chops, and flavors Cajun dirty rice, jambalaya, and crawfish étouffée. Scaled for restaurants, seafood markets, gumbo bars, and high-volume meal prep.
Cuisine Context
This is core Cajun and Creole — the seasoning Louisiana cooks reach for from New Orleans dining rooms to Acadiana fish fries. Blackening specifically belongs to the 1980s Creole revival, where butter-dipped fish meets a cast-iron skillet hot enough to smoke the spice into a crust.
Pro Tip
Dip fillets in melted butter before pressing into the seasoning — the dairy solids caramelize with the paprika and create the signature dark crust. Cook outdoors or under a strong vent; this is a smoky technique.
Ships from Doral, FL.
