Seafood Magic Seasoning-Copycat

"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."
 
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photo by bbrkr photo by bbrkr
photo by bbrkr
photo by bbrkr photo by bbrkr
Ready In:
10mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Mix all ingredients with a whisk and then grind in a mortar and pestle until above mentioned texture is obtained.
  • Store in an airtight container for up to 3 months for best flavor.
  • 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.
  • For example, Pasilla chilis have quick heat with a slight smoky flavor. Dark & roasty, with a heat Factor of 3.

Questions & Replies

  1. Sorry, previous post photo cutoff the ingredients list. Attached a detail from it. My question was why is there no garlic in your recipe when it's listed on the bottle of Paul Prudhomme's Seafood Magic? Wondering how much to add to your recipe. Thanks
     
    • Review photo by bbrkr
  2. Hi. Why is there no garlic in your recipe? It is actually listed on the bottle of Paul Prudhomme's Seafood Magic, picture attached.
     
    • Review photo by bbrkr
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Reviews

  1. Caryn,<br/><br/>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. <br/>Wish me luck, and I will let you know how dinner turns out.<br/>Thanks for the life saver.<br/>Casey
     
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RECIPE SUBMITTED BY

I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.
 
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