Badia Red Lobster Seafood Seasoning, 5 oz

A seafood-forward seasoning blend built around paprika, garlic, celery seed, and a measured load of cayenne and black pepper — engineered for shellfish boils, blackened fish, and grilled seafood where the spice needs to cling and crust without burning.

Common Uses

Dusted onto shrimp, scallops, and crab cakes before searing. The seasoning for low-country boils, crawfish boils, and shrimp boils with corn and potatoes. Rubbed onto salmon and snapper for blackening in a cast-iron skillet. Stirred into melted butter for dipping crab legs and lobster tails. Folded into seafood gumbo, étouffée, and remoulade.

Cuisine Context

Lives at the intersection of Cajun, Creole, and American coastal cooking — Gulf shrimp shacks, Chesapeake crab houses, and Louisiana boil pots. Whenever a recipe calls for a paprika-and-pepper seafood rub or a boil seasoning, this is the shortcut working cooks use.

Pro Tip

For blackened fish, coat the fillet in melted butter first, then press hard into the seasoning so it adheres. A blazing-hot dry cast-iron skillet does the rest — 90 seconds per side builds the dark, crackling crust.

Ships from Doral, FL.