Badia Seafood Seasoning Creole Blend Blackened, 4.5 oz

Blackened Seafood Seasoning in a 4.5 oz home-kitchen shaker — the Creole spice mix behind blackened redfish, shrimp, and catfish. Paprika, cayenne, garlic, onion, thyme, and oregano calibrated to form a dark, peppery crust in a hot cast-iron pan.

Common Uses

Press onto redfish, snapper, tilapia, salmon, or catfish fillets and sear in butter over high heat. Rub onto shrimp for blackened skewers and pasta, season scallops, coat chicken breasts and pork chops, and stir into Cajun cream sauces, dirty rice, and étouffée. Sprinkles into gumbo and jambalaya to deepen the spice base.

Cuisine Context

Cajun and Creole Louisiana cooking — the seasoning that defines New Orleans-style blackened fish since the 1980s. It carries the heat-and-herb profile that separates Creole (paprika, thyme, oregano) from inland Cajun, and works equally well in a weeknight skillet or a Sunday gumbo pot.

Pro Tip

Dip fish in melted butter, press hard into the seasoning, then drop into a smoking cast-iron skillet. Don't move the fillet for 90 seconds — that's how the crust forms.

Ships from Doral, FL.