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 1)

This is a fantastic product. I use it for my family's favorite fried chicken recipe. Everyone thinks it's my Mom's recipe and I can't convince them that it's not. It's affordable too. The can is large, but I always keep a 2nd can in the pantry so I never get nervous about running out. This same product in small jars in grocery stores is expensive, but the cans here are huge at a very good price. Not spicey hot, but very flavorful.

Depending on your taste, this may be the best of the best overall spice you’re gonna find on the market for the price.

Chef Paul’s Blackened Redfish Magic is hands down one of the best Cajun seasonings I’ve ever used. It adds rich, smoky, perfectly balanced flavor to everything from fish and shrimp to chicken, papas, and even pasta. The blend has just the right amount of heat without overpowering the dish. I also appreciate that it’s gluten-free and contains no MSG. The 24 oz canister is generous and lasts a long time. If you enjoy bold, authentic Southern flavor

Found this spice mix years ago and absolutely loved it on beef especially steaks….the stores didn’t sell it anymore so you move on and try others… so I was disappointed with the seasonings I was using and remembered steak magic checked Amazon and there it was 🤗…a very unique flavor experience…..try it this spice mix is amazing

Flavorful This seasoning takes out all the work and expense of creating your own seasoning. I only use this now when baking, roasting, frying chicken. I know will have flavorful chicken everytime. I purchase this large container because I use it so much.

For years and years now, Chef Paul has been the secret to good cooking for many of us who like to eat and stick to what is "practical" cooking. This is one of the best......the ten minute steak. Take a cast iron pan. Heat it to 500 degrees. Take a raw steak and slather this stuff on one side...you want a nice thick coating. Throw it on the pan, seasoned side down for five minutes. Slather the top with a coating of blackened steak magic and flip your steak. After 5 minutes, it's done. Better than most restaurants. Important tips. Buy a nuwave induction hot plate and the ceramic nonstick pans that go with it and use them instead of cast iron. Cast iron is a pain. Nonstick pan is basically zero clean up time. You don't actually need 500 degrees but a nuwave will heat up to 500 degrees in about a minute. More to the point its portable. You want to do your cooking either outside or in the garage. Blackening produces superior steak but generates a lot of smoke. Yes yes....we all do it that one time in the kitchen....and regret it. And yes, your wife will ignore the great steak you made her and complain about all the smoke. Replace the wife with a nuwave....problem solved. Also...use a food probe. For about $20, this device will take the guess work out of the exact cooking time. Ten minute steak is actually between 7 and 15 minutes depending on thickness, actual temperature and the doneness you want. You can get the exact same results every time if you use a food probe. 145 is medium (the instructions lie). 140 is medium rare. 150 is well done. Disagree? The point is it will be the same level of doneness based on the internal temp. This....works. Practical cooking A few cheap devices and the right spice blend.

This is simply the best blackened fish seasoning that you can buy, bar none. Let me tell you a quick story. I grew up living quite literally on the coast of Maine, the back yard of my parents house is on the ocean. I've eaten a LOT of fresh fish, I mean a LOT. Fish is one of my favorite foods, and blackening is my favorite method of cooking it. When I travel, I always try regional/local blackened fish to see how they are. From the shallow flats of the Florida Keys, to the outer banks of North Carolina, to the freshwater fish of the Great Lakes, to the Pacific waters off Seattle, back to the Cape Cod bay, and back up to Maine, I have not found a better blackened fish seasoning. My approach: Get a nonstick pan heated up (outdoors only!) to a good hot temperature (not quite full blast on a gas burner) Lay a thin whitefish out on a tray covered with wax paper Melt butter in a small dish, then brush on fish so fully coated on the side facing up Sprinkle blackened fish seasoning over fish until thoroughly coated. I generally cover it completely, as I like when the seasoning crisps up Lay fish coated side down in the pan It'll sizzle and pop as it cooks, add a teaspoon or two of butter to the pan, aside the fish (can be hard, it will melt), so things don't dry out Brush the bare side of the fish with butter as the seasoned side cooks Sprinkle blackened fish seasoning over this side of the fish until thoroughly coated After about 90 seconds, or until the fish is cooked about halfway through, flip the fish onto the uncooked side. Add a little more butter as needed so the pan doesn't get dry After about 90 more seconds, the fish should be cooked. You can test by pressing with the end of the spatula. If it flakes apart, you're good, if not, give it a bit more time. Once it's flakey, remove from pan, enjoy! The seasoning doesn't truly "blacken" with mid/high(75%) level heat like this, but it will turn a brown color. If you run the burner on high it will truly blacken, which is also good, but makes a lot more smoke, and not everyone likes the taste (I do though!). Cook time is lower if you do that. The way I describe above will keep the fish moist (thanks butter!), and it won't be overcooked.

Great seasoning!!! I'm a long time user. You will not be disappointed.