Old Baywith Blackened Seasoning 49g

Sprinkled on meat, added to sauces, and it's delicious. I bought it for 2 relatives as well, and they love it, they're on their 2nd pot now.. It is expensive for a small pot, but I can only find it on here for now.

A friend turned me onto this blackened version of old bay. I apply it to a Salmon filet and then put it in my Camp Chef Pellet smoker at 250 for 2 hours. Very easy and very tasty. I use the Salmon for burgers, croquettes, and appetizers. Highly recommend this for salmon

I love blackened seasoning;however, so often it is really red Cajun seasoning because the person using it doesn’t know the difference or if rut is true blackened seasoning it is too salty or too spicy.Not this one! Used it on Shrimp and Grits and was able to eat the shrimp with no issue. Also I like low salt and thought they were perfect my husband who likes a little more thinks it could have used more. I think this is perfect, because you can always add but you can’t take anything away.The low marks are only because of packaging and pricing.I ordered 12 at a time because the containers are so small and we have several properties so I was able to put 2-3 containers in each home. I would have rather been able to get one larger size and split it up myself.

This is my favorite blackening seasoning. I have a difficult time finding it in stores. Put it on fish with some butter in the pan, fry it up and you have a great meal.

I like this better than regular Old Bay. And I have loved regular Old Bay since I was a child. I richer more peppery flavor without being too peppery. I think this can be used in any dish you would normally use Old Bay with but want a bolder taste.

Being a one time resident of Maryland, I was very familiar with Old Bay seasoning. Great on Crabs, Chicken, and other sea foods. The 'Blackened' variety is quite delicious as well, great on grilled tuna. Now living in the Philippines, it is nice to get the twelve pack, as the humidity here is hard on seasonings.