Cajun Seafood Seasoning
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Learn how to make Cajun seafood seasoning yourself and you’ll never have to worry about running out! An excellent alternative to Old Bay blends, it’s made with paprika, garlic powder, cayenne, and coriander — to name a few! A fraction of the price of store-bought, and just as flavorful.
I love getting creative in the kitchen, but I’m also not one to turn my nose up at the recipes of the greats! Chef Paul Prudhomme is one of them — he became famous for his seafood dishes and smoked meats back in the 1970s. He also played an important role in shaping Cajun and Creole cuisine as we know it today.
Chef P was also the master of spice and seasoning blends. He created blackening seasoning as well as an incredibly delicious seafood seasoning blend! He used it at his former restaurant K-Paul’s Louisiana Kitchen before it sadly shut down during the global pandemic in 2020.
And as much as I miss the restaurant, the good news is that I’ve recreated his famous Chef Prudhomme seafood seasoning so I can use it at home in my own seafood dishes!
Table of Contents
Blackened ahi tuna, crab stuffed mushrooms, baked salmon patties, and blackened shrimp have never tasted so good… or authentic!
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Salt – This small yet mighty seasoning does much for this Prudhomme seafood seasoning: it acts as a natural preservative, balances out the flavors of the other spices, and is known to enhance the flavor of seafood!
- Paprika – Mild and a little bit sweet (or smoky if using smoked), paprika complements seafood and the other seasonings, plus injects a pop of color.
- Garlic Powder & Onion Powder – Both add depth and complexity to this seafood seasoning recipe and add a savory aroma to the whole thing.
- Cayenne Powder – Here’s where the heat comes in! Cayenne powder is certainly spicy, so if you don’t like things too fiery, add just a bit at a time until you get the heat level you’re after.
- Black Pepper – Also adds a bit of a kick, but less so than its super spicy cousin cayenne. You can use ground or freshly cracked pepper.
- Ground Coriander – Citrusy and earthy, coriander is also a bit nutty — the combination adds a distinct flavor to your seafood seasoning recipe that will set it apart from other blends.
- Dried Oregano – A lot different from fresh oregano, the dried version of the seasoning is herbaceous, peppery, and bitter… though don’t let the bitterness turn you off! It actually adds a lot of depth to the spice blend.
- Dried Basil – Sweet and very similar to its fresh form, dried basil adds a mild herby flavor that pairs well with seafood.
- Dried Thyme Leaves – Finally, dried thyme leaves! These also add depth and an earthy flavor to the mix. It also balances out the other spices really nicely.
- Blend. Measure out your spices and add them to a small bowl. Use a whisk to combine.
- Store. Place your Prudhomme seafood seasoning in an airtight container — I like a small glass jar best — and keep it in a dry, dark location away from sunlight.
Recommended Tools
- Airtight Container – You’ll need to store your seafood seasoning in an airtight container to keep it fresh. As mentioned, I favor a small glass jar, but you can use anything with an airtight seal.
Storing
Once you’ve created your Prudhomme copycat seafood blend, place it in that airtight container. Homemade spice blends will typically keep for about 8-10 months in the pantry or a cupboard away from direct sunlight and any moisture.
You technically can use it beyond 10 months, it just won’t be as potent. Your best bet is to make a new batch — this seafood seasoning recipe comes together so quickly and easily, so why not?
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Most Cajun seasonings are made with cayenne, black pepper, onion powder, garlic powder, and paprika, but no two blends are the same. In fact, there are a few different types of Cajun seasonings out there — this, seafood seasoning blend is just one of them. Others include Cajun blackening seasoning for poultry and pork and Cajun blackened seasoning for beef.
There are subtle differences between all three Prudhomme copycat blends!
Old Bay seasoning has some of the same base spices as Cajun seafood seasoning, like black pepper, cayenne, and paprika. It also features celery salt, mustard powder, bay leaf, ginger, and cloves. Overall, it’s a bit more “spicy” thanks to the cloves and ginger and it’s sometimes made with cinnamon too.
Absolutely — that’s the beauty of making your own homemade spice blends from scratch! I encourage you to use my recipe as a jumping-off point and then play around with it. For example, if you like things on the spicier side, increase the amount of cayenne. If you want to add a smokier flavor, use smoked paprika instead.
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Cajun Seafood Seasoning
Ingredients
- 5 tbsp salt
- 5 tbsp paprika
- 2 1/2 tbsp garlic powder
- 2 1/2 tbsp onion powder
- 4 tsp cayenne powder
- 4 tsp black pepper
- 4 tsp ground coriander
- 1/4 cup dried oregano
- 1/4 cup dried basil
- 1/4 cup dried thyme leaves
Instructions
- Add spices to small bowl and whisk to combine; bottle in airtight container.
- If kept in cool, dry location away from direct light, seafood seasoning will stay fresh for 8-10 months. Useable after that, but will be less potent.
Notes
- This recipe yields 1 3/4 cup seafood seasoning (28 tablespoons) and nutritional information shown is for 1 tablespoon serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thanks Kevin,
I tried this with a batch of black bean burgers and it really did the trick!! Thanks.
Nice! Love to read this Don. 🙂
I used this since I ran out of oldbay with king oyster mushroom as a scallop replacement and this recipe gave it the seafood taste that I was looking for, thank you!
Excellent! So happy you enjoyed this one. Thanks for coming back to let me know Dej. 🙂
Fantastic flavor! I didn’t need so much so I used 1/4 of the amount of all ingredients except the salt (*I did not add salt at all) and it was perfect! I made crab cakes with king crab leftover from New Years Eve and they were delicious! I have about 1/3 cup of seasoning mix and will use it to make more crab cakes in the summer. Thanks for the great recipe!
*As there is salt in the bread crumbs and (natural) sodium in the king crab, my recipe did not require additional sodium, thus I omitted the salt completely in the seasoning mix. If I was not making crab cakes I definitely would have added the salt.
January 3, 2023
Thanks for coming back to let me know Jewel!
Thanks for your recipe and the breakdown!
Thank you for stopping by!
Hello,
I don’t see the ratio of mixed seasoning to water. Too much or too little would ruin a boil.
Thanks
Brian
Brian, thanks for inquiring, but I only use this as a seasoning when cooking seafood like shrimp or fish. This isn’t specifically for a boil, although I’m sure you could add it. I just have no idea on the amounts.
Can we not make so much in one batch? I don’t want to make over 4 pounds of seasoning….
I hear you Jesse! It’s how the recipe was given to me. I would divide down to the amount you want.
Use teaspoons instead of pounds: 1 lb = 1 tsp., 1/2 lb. = 1/2 tsp., 12 oz. (3/4 lb.) = 3/4 tsp.