Badia Seafood Seasoning Creole Blend, 1.5 lb, Pack of 3

Creole-style seafood blend — paprika, salt, garlic, onion, cayenne, thyme, and a layered backbone of herbs built for the Louisiana table. Three 1.5-pound jars sized for kitchens running shrimp boils, fish fries, and gumbo on rotation.

Common Uses

Stirred into the broth for a crawfish, shrimp, and corn boil with andouille and red potatoes. Dredged onto catfish before the cornmeal for a proper fry. Rubbed onto redfish, snapper, and salmon before grilling or blackening in a cast-iron skillet. Stirred into the roux base for gumbo and étouffée. Tossed with shrimp before sautéing for shrimp Creole over rice. Sprinkled on oysters before broiling, on hush puppies, and on the butter for boiled crab.

Cuisine Context

Creole cooking is the New Orleans intersection of French, West African, Spanish, and Caribbean technique — and the seasoning is the through-line. Cajun cooking, from the bayou country west of the city, leans hotter and herb-forward; Creole leans more layered and aromatic. This blend works for both. If you cook seafood with any frequency below the Mason-Dixon line, it's the default reach.

Pro Tip

For blackened fish, coat fillets generously and drop them into a screaming-hot cast-iron skillet with clarified butter. The seasoning needs to char, not just toast — that crust is the whole point.

Ships from Doral, FL.