Chef Paul Blackened Redfish Magic Seasoning Blends | Cajun-Style Spices & Seasonings | Gluten-Free, No MSG, Bold Flavor | Perfect for Grilling, Cooking & BBQ | 24 oz/ 680g Canister (Pack of 2)

If you're looking to bring restaurant-quality Cajun flavor to your kitchen, Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning is a total game-changer. I originally picked this up to try my hand at blackened fish, but it's quickly become my go-to seasoning for everything from chicken to roasted veggies.The flavor profile is bold, smoky, and just the right level of spicy. It’s a beautiful blend of herbs and spices that delivers a deep, savory kick without overpowering the natural flavor of your protein. There's no added MSG, which is a big plus, and you can tell the ingredients are high-quality.What I love most is its versatility. Sure, it’s great on redfish as the name suggests, but I’ve used it on shrimp, pork chops, and even mixed a little into butter to make a spicy compound for grilled corn – amazing every time.Pros:Perfect balance of heat and flavorAll-natural, no MSGVersatile across proteins and veggiesGreat value – a little goes a long wayCons:May be a bit too spicy for very sensitive palatesCan be hard to find in some local stores (but worth ordering online)Overall, if you're a fan of Cajun cuisine or just want to kick your meals up a notch, this seasoning is a must-have pantry staple.

Good

YES we will never run out of this again !I cook a lot of shall we say "robust" foods at home - from smoking my own BBQ with chili's flown in from New Mexico (the Dixon Hatch, can't be beat) to making my own gumbo. One of our favorite dishes is blackened salmon - it's healthy, very flavorful and most importantly the kids love it. Paul Prudhomme's spices have always been my favorite although I have to admit I was raised on them (as now are my kids) so I'm probably biased. I've tried other seasonings (even by other 'celebrity chefs') and I have found them to be too flavorless, or waaaaay too salty. Mr. P's is definitely my favorite, and for decades we've been buying the teeny glass bottles in the grocery store. I go heavy on the spice, and these jars would only last 2 meals and all too frequently the wife would come home with giant filets of salmon from Costco only to find out we're out of seasoning. We like salmon, but honestly once you have blackened salmon it's as hard to revert back to plain salmon as it is to go from home-smoked brisket back to burgers. Recently I've made several purchases on Amazon and have been totally impressed, so when I saw they carried these giant jars, at a great price, I immediately purchased them. Now we'll never run out - I'm stoked !Here's how I use this:- cast iron on medium heat, or in the smoker with coals in the meatbox. Medium because in the past I've used high as recommended and had too much trouble controlling the cooking (flipping before burning, etc) and generated way too much smoke. cooking on medium doesn't produce as much of a crust as on high, but the kids like it. I could potentially smoke it with the blackened seasoning, but I actually prefer to grill it instead to at least get a little bit of a crust, and just to get it going. salmon doesn't need the tenderizing of a low and slow, and I actually don't want the hickory in this dish.- i don't dredge the salmon in butter. this is also part of why I don't get the nice crust I should, but again the kids like it. I just coat the pan or grilles with Pam, place the fillets on a plate, and smother both sides with the spice.- throw it on the heat, and cook normally.Like I said, this won't get you the great crust. I do get some caramelizing action, but nowhere near as much as if I dredged the fish in butter first and flash fried them.A couple notes on the spice itself:1. This is NOT a hot spice. It's a very flavorful spice. If you want to heat it up you can add your own ground pepper to the mix (may I suggest the Dixon Hatch). However, if British food livens up your taste buds, you may consider this to be hot.2. Like any spice, this will last much longer in much better shape if you store it carefully. Most people put their spices right by the stove, where they are subjected to heat and humidity. I'm guilty of this, but I'm aware that both are destroyers of spice. If you can, keep this spice away from both heat and humidity and seal the cans well. I'll probably place them in a large zip lock once I crack one open.3. If you're new to spicy foods in general, or to cajun/creole spices I suggest you try a small bottle first and make sure it's for you.4. If you're on a low sodium diet, check the specifications first as Cajun/Creole spice blends tend to have quite a bit of salt in them although the Chef Paul brand has much less (by flavor at least) than many other brands I've tried.5. Don't forget the Blackened Steak Magic !!6. I haven't actually received this spice yet. Chef Paul is a large, very established brand and I presume consistent quality across their product line, but everything I'm writing is based on my usage of the teeny glass bottles. I've been purchasing Chef Paul for 20 years now though and have no reason to believe that there would be any difference between this giant spice-head sized container and the teeny containers.If you're into spicier foods, or venturing for the first time into Blackened Redfish, you honestly can't go wrong with this guy. Try a tiny bottle and find out - then get this can, stock up, and never run out again. I'm stoked at the possibility of being able to blacken up fish on demand without ever having to make another last-minute run for the seasoning. Thank you Chef Paul and Amazon !EDIT DECEMBER 2018: OMG, I BOUGHT THESE IN 2012 ? I JUST CRACKED OPEN ANOTHER CAN THIS WEEK AND STILL HAVE 3 CANS LEFT. I REALLY DID BUY A LIFETIME SUPPLY

Cannot beat this stuff. Just the right amount of heat. My wife doesn't like spicy but she loves this stuff! I incorporate it lots of different dishes.

What's for dinner? Not sure. But it will probably have this spice on it! Of course we use other flavors, but this is a super tasty spice that is great on fish, chicken and eggs. I love it mixed with Panco, sweetened coconut and corn meal for making fish fingers! Sooo good! Highly recommended!

Best flavor

Perfect seasoning. Not overpowering

Please read entire review! I am telling you this stuff is terrible. I don't want to give away the best kept secret for all things great! I am giving this a one star because I don't want you to buy it. I want to keep it all for myself. Do not buy this. It makes everything you put it on the best possible tasting food there ever was. Chicken, pork, steak and fish. (It's not just made for fish). It is good on everything you put in your mouth. Vegetables, meat, eggs, bacon, shrimp, you name it. I put this on anything that touches the grill. That touches the pan on the stove, the heated items in the microwave. French fries for crying out loud. ANYTHING!. OK, I'm giving it a 5 star....... Just stay away!