new orleans seasoning

They’re commonly used for boiling, frying, and battering/coating seafood; for blackening on the grill or under the broiler; and for stirring into soups and stews.

Usage varies by product and recipe. Examples from listings include: about 1 teaspoon per pound of chicken, roughly 1/4 teaspoon per serving for blackened seasoning, or a capful of liquid boil seasoning added to the cooking water.

Blackened New Orleans seasoning delivers a bold, spicy flavor built from red/chili pepper, paprika, salt, onion and garlic—used to enhance fish, pork, chicken, or steak.

Boil-style seasonings add a bold, spicy kick and savory boost when added to boiling water—commonly used to flavor boiled potatoes, corn, and other boiled vegetables.

They commonly flavor classic New Orleans dishes such as jambalaya, gumbo, and red beans and rice, and are also used in seafood preparations (fry mixes and boil blends) and to season potatoes and corn.

Some boil-style seasonings are sold as liquids and are added by the capful to boiling water to flavor shrimp, crab, or crawfish and to boost potatoes or corn; one listing notes usage for up to about 5 pounds of seafood or a dozen crabs.