Badia Louisiana Cajun Seasoning, 23 oz

Louisiana Cajun Seasoning is the bold, peppery blend behind blackened catfish, jambalaya, and étouffée. Paprika, garlic, onion, cayenne, black and white pepper, and herbs come together for the heat-forward profile that defines Cajun cooking along the Gulf.

Common Uses Coat redfish or catfish heavily and sear in a smoking cast-iron skillet for true blackened fish. Rub it onto chicken before grilling, season the holy trinity for jambalaya and gumbo, dust shrimp before sautéing for shrimp Creole, or work it into a dry rub for andouille-style sausage and barbecued pork. It also seasons crawfish boils when you want extra kick beyond the boil mix.

Cuisine Context In Cajun and Creole kitchens from Lafayette to New Orleans, this blend is the everyday backbone — the seasoning that goes into red beans and rice on Mondays and onto grilled alligator at a Saturday fish fry. Southern barbecue pitmasters use it as a rub when they want pepper-forward bark rather than sweet.

Pro Tip Toast the seasoning in butter for thirty seconds before adding shrimp or scallops — it blooms the spices and builds a richer pan sauce.

The 23 oz size is built for restaurant prep, big crawfish boils, and serious tailgate volume — the most efficient unit price in the lineup.

Ships from Doral, FL.