Seafood Magic Seasoning-Copycat

READY IN: 10mins
Recipe by Caryn Dalton

The original spice by Chef Paul Prudhomme is varied in texture-crushed spices, smaller bits and a bit larger bits. For best results a mortar and pestle should be used and not a spice grinder. Alternatively, you could mix ingredients and put into a pepper grinder and see how that works...haven't tried that yet. This makes enough for about 4 servings. You can multiply the ingredients to get the amount you need for storage.

Top Review by Casey Pons


I have been a advocate of Chef Pauls Magic Seasonings for decades, Seafood magic being my preferred of the family. I just bought 2lbs of (U-12's) beautiful shrimp for a special dinner tonite, and my cupboard is bare of Seafood Magic. I have tried to deconstruct this blend in the past with little success so I am a slave Chef Pauls product. Only problem is all the stores in my area are out too. So, my worth as a great Chef (tonite) rests in your hands and your deconstruction of this seasoning blend. This product is so good on shrimp, I refer to the use of it as "Cheating" while in the kitchen. Annatto is the only ingredient I will have to omit in such a short time frame for tonite. Having posted this recipe in 2007, I was wondering if you have adjusted it over time for a more exact match.
Wish me luck, and I will let you know how dinner turns out.
Thanks for the life saver.

Ingredients Nutrition


  1. Mix all ingredients with a whisk and then grind in a mortar and pestle until above mentioned texture is obtained.
  2. Store in an airtight container for up to 3 months for best flavor.
  3. Re: the powdered chili peppers.You should not use chili powder, but rather the powdered chilis. Use the internet to find the best variety of spices. I like a company called Mild Bills for good bulk spices that are not overly expensive.
  4. For example, Pasilla chilis have quick heat with a slight smoky flavor. Dark & roasty, with a heat Factor of 3.

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