Seafood Spice Blend

Peggy

Cajun Seafood Spice Blend

This is my version of Emeril’s Cajun seafood spice blend.  It is good on all seafood in my opinion.  But it is also good on pork.  I’ve even used it on roasted vegetables tossed in olive oil and roasted at 450º.   That, I’m here to tell ya, is absolutely delicious.  Hope you like the lovely spice blend.  I use it on something every single week!  You’ll notice I don’t put any salt in my spice blends.  I like to control the salt in recipes and may forget it’s in the blend, add more when making some recipe and ending up with a too salty dish.  This solves that problem.  So you will NOT see any salt in my spice blends, EVER.

INGREDIENTS:

7 T. paprika

4 T. garlic powder

2 ½ T. crushed oregano

3 T. ground thyme

3 T. onion powder

2 T. black pepper

1 T. cayenne pepper

DIRECTIONS: Mix all ingredients and put in convenient shaker.   Once you try this on baked fish, Cajun recipes and seafood, you’ll be using a LOT of it!  I sure do!

NUTRITIONAL INFO:

serving size = 1/4 tsp. which contains:

5 calories

0 g  fat

1.5 g  carbs

0 g  fiber

0 g  protein

22 thoughts on “Seafood Spice Blend”

  2. Peggy, I am going to make your seafood spice blend right away. I have shrimp and salmon – not sure where I will start first. Thank you and you are a master with the spice blends.

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    1. Isn’t that a good one?! So glad you took the plunge and tried it. Once I came up with it, I find over the years, I use it on so MANY things. Even vegetables!

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    1. Your call, of course. I don’t like real hot food and this is not too hot for me, plus my recipes don’t call for all that much of the blend anyway. Maybe you could just use a much smaller amount for the flavor it brings without getting the heat? If you’re not allergic, that is.

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    1. This blend is very good on seafood, but other things as well. I use it all the time for Cajun recipes. As a matter of fact, just did so tonight for my new Cajun Lobster Andouille. 🙂 Hope you like it.

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  7. Love, love this seasoning mix. I use it on my vegetables as well as my seafood. Love that it doesn’t contain salt. I sautéed some tilapia in butter with this and it was fabulous!

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    1. I’m totally addicted to it, Erin. I add it to so many things, including all my Cajun recipes. 🙂 Delighted you are enjoying it as much as we do. 🙂

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  8. I use Emerils BAM mix too, which this is very close to for beef jerky. But as he would say “kick it up a notch” for which I add white pepper to this for a more Cajin flavor and that fills that something’s missing flavor.

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    1. Short answer, yes; long answer: as we low-carbers know only too well, red peppers are quite high in carbs. Remember, paprika is a type of red pepper also. When peppers are dried and all water is removed, those pepper carbs are even more concentrated. I calculated using Fitday.com. The numbers for each spice I was able to obtain from either USDA and a few other sources. Data on spices is actually difficult to find.

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  10. This is very similar to a recipe I’ve been using from Food Network. It’s great on every kind of meat/veggies. Both make a GREAT homemade taco seasoning as well – just add to cooked ground beef with 1/4 cup of water, stir and heat. Both recipes are also very good sprinkled on cauliflower with some olive oil and roasted in the oven.

    Great recipe!

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    1. It is similar. I’m thinking about increasing the paprika and onion powder a bit with my next batch. I think that would improve this mix.

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