Blackened Redfish Magic® 24 oz.

SKU: RED201 Category:
(35 customer reviews)

One taste of a dish prepared with this blend, and you’ll understand how all the “Magic” got started!  Chef Paul’s now world-famous Blackened Redfish Magic® captures the essence of Southern Louisiana cuisine and works wonders on any kind of fish, no matter how it’s prepared!  For a taste you won’t forget, try sprinkling it on shrimp, crab, oysters, lobster, catfish, etc.  Fantastic in your gumbos, soups, sauces, and dressings. (To use, simply substitute for salt, pepper, and other herbs & spices in your recipe.)

  • No Preservatives
  • MSG-Free and Gluten-Free
  • Kosher and Halal approved

$12.95

35 reviews for Blackened Redfish Magic® 24 oz.

  1. Michael Sullivan (verified owner)

    Amazingly great on eggs in combination with Vegetable Magic! I use a silicone brush to spread ghee on an omelet pan. Then add finely diced onions to brown. Then a generous sprinkling of Vegetable Magic to the pan before adding my eggs. Once I add my eggs I let them set a bit and sprinkle the Blackened Redfish Magic on top of the eggs. Then I either do a light scramble or a French Omelet. The combo of the browned onions with the Vegetable Magic and Blackened Redfish Magic is pure ambrosia!

  2. Andrea

    I literally use this seasoning on everything I eat (meat, veggies, fish, potatoes, rice, eggs, etc.). This is the best seasoning ever!!! Please don’t ever change a thing. We started buying the larger size because we were going through the smaller size so quickly. My boyfriend went camping for a weekend and we had a debate over who would get “custody” of the Blackened Redfish Magic. Neither one of us wanted to be without it for 2 days. I sometimes bring the smaller shaker in my purse for when we are eating away from home. This is a wonderful product!!!

  3. Don Lynch

    Have used for years. I buy the 24 oz size because we go though it so fast. Favorite recipe for all kinds of fish but salmon in particular is lemon juice, toasted sesame oil, and Blackened Redfish Magic. Coat liberally with the sesame oil and Blackened Redfish. Grill in foil or directly on the grill. Salmon in foil takes about 12 minutes and Tilapia fillets take about 3 minutes a side. It helps to score the salmon so the thick pieces cook at the same rate as the thinner sections. The fillet expands and the scoring is hardly noticeable when cooked.

    • Joel Poole

      Thanks for sharing your recipe, Don!

  4. Vickie Romano

    I have been using this seasoning for years and I can’t live without it.

  5. Gregory C

    I use this on a Tri Tip roast, brush with melted butter then coat with the Redfish Magic, Blacken the tri Tip on the skillet then put in the smoker at 220 until it gets to 145 internal temp, let rest, then slice and enjoy

  6. Kip H.

    I’ve been using redfish magic for about seven years on my fish and all seafood. It was introduced to me by a man who’s been using it for over twenty years. I’ve converted people who said that they don’t eat seafood to people who won’t stop eating seafood after try this recipe. Fact!!!!

  7. Kip H.

    I’ve been using this recipe for about six year’s tought to me by a man that’s been using it for more than twenty years and I have converted people that say they won’t eat fish to people that won’t stop eating fish.fact!!!!

  8. Jen Riccobono

    Chef Paul’s blackened redfish seasoning is a staple at our house, we are back living in Louisiana now, but when we were in Colorado for some years, we became ambassadors for Louisiana cooking! It had a lot to do with your Louisiana seasonings in our everyday cooking and that good old New Orleans hospitality. The combination was a winner every time!! Thanks!

  9. Scott R

    Mix 2 Tablespoons of Redfish Magic with 4 Tablespoons of Balsamic Vinegar and 1 cup of Olive Oil. Place 1 lb Boneless Chicken in ziplock bag and add marinade. Let sit in fridge for 1.2 hour to 1 hour, then Grill as usual

  10. Benjamin

    I\’ve been using the Blackened Redfish Magic for years – I panicked when I ran out – cannot and will not grill fish without it! It\’s my absolute favorite must have seasoning.

  11. David Fiala

    Without a doubt the Blackened Redfish Majic is the best tasting seasoning I have found to use in my fish batter. Great for sprinkling on fish also.

  12. Troy S

    Most of the other brands have to much salt and not enough spice so I used to make my own until I tried this. It knocks all others before it out of the park. A must have in any pantry. 5 stars.

  13. Bryan S

    Incredible…..I can’t think of anything else to say!

  14. Donna A

    We’ve been using this seasoning for around 23 years. It is the best, most versatile seasoning ever. In additiona to using it on meats, seafoods, veggies and in soups, we love adding it to buttered pasta or noodles. Works great on garlic bread, too!

  15. Julie

    Business Costco in California carried it and then it disappeared! Great stuff AND Gluten free! Blackened Redfish Magic truly is MAGIC!

  16. Dee Caprio

    I love this spice blend it was a staple of my cooking and seasoning. I am very upset as it is not stocked at the Ramstein Germany or Vogelweh Military Commissaries. I asked/requested management to stock/order it and they refused. I miss it so much and am going into Chef P. Redfish Blackening Seasoning withdrawals…. Dang this 5 year Government Assignment is going to be painful at dinner time.

  17. Shannon E

    Just made burgers with this mixed in and they were the best I’ve ever made. Thank God for Paul Prudhomme!

  18. ryan b

    as a sous chef in my prior career we used this b.r.f. seasoning on our blackend fish and steaks. this was in a mobile 4 star restaurant! i use it at home all the time also! it is a staple in my culinary arsenal…thanks for such a great seasoning chef paul. a MUST have for those \’in the know\’ and a MUST try for those \’in the dark\’…

  19. ryan b

    as a sous chef in my prior career we used this b.r.f. seasoning on our blackend fish and steaks. this was in a mobile 4 star restaurant! i use it at home all the time also! it is a staple in my culinary arsenal…thanks for such a great seasoning chef paul. a MUST have for those ‘in the know’ and a MUST try for those ‘in the dark’…

  20. tommyG

    I forgot to add the 5 star rating to my review I submitted a short while ago before I wrote this one so can you add the stars to it?
    btw…. one more Q. can I add 10 stars because its definitely worth it my friends!!

  21. wavydave

    Blackened redfish seasoning is actually a really good seasoning for pork (kabobs, chops, and boneless ribs).

  22. Deb A

    I bought some while in NO and this is fantastic. I even use it on popcorn when i get a craving for NO good eats! This is the best price around.

  23. Deb A

    I bought some while in NO and this is fantastic. I even use it on popcorn when i get a craving for NO good eats! This is the best price around.

  24. Fred G

    I go to a Resturant theat Uses this on their wings and it is out of this world
    I will be getting some for my self and will use it on alot of things besides fish or Chicken

  25. Jeff H.

    I have been using this product for years, I use it on everything from fish to steaks, and I even use it as a seasoning for a couple of sauces. The best all-purpose seasoning out there.

  26. sb

    the best! i could eat anything with this stuff on it. try it in turkey burgers. i use 3 lb ground turkey, 1 package lipton onion cup of soup mix, and about 1/4 cup magic…..

  27. sb

    The best! Makes anything palatable. I could eat a rubber tire with this stuff on it. I started putting it in turkey burgers too.

  28. jon hopkins

    i use this on steaks with Italian dressing brown mustard and Mores steak marinade let sit for 2 hours and put Redfish magic on top of steaks. Douse with mix while cooking adding Redfish magic on top of steaks when you turn them. This makes great steaks very juicy. Leaving now to go eat at Chef Paul’s kitchen in New Orleans.

  29. jon hopkins

    i use this on steaks with Italian dressing brown mustard and Mores steak marinade let sit for 2 hours and put Redfish magic on top of steaks. Douse with mix while cooking adding Redfish magic on top of steaks when you turn them. This makes great steaks very juicy. Leaving now to go eat at Chef Paul’s kitchen in New Orleans.

  30. jon hopkins

    i use this on steaks with Italian dressing brown mustard and Mores steak marinade let sit for 2 hours and put Redfish magic on top of steaks. Douse with mix while cooking adding Redfish magic on top of steaks when you turn them. This makes great steaks very juicy. Leaving now to go eat at Chef Paul’s kitchen in New Orleans.

  31. Willy E.

    This is a great blend, suitable for any kind of meat. I use it on seared tuna, grilled filets and fried turkeys.

    http://blog.willyesteban.com/2008/12/28/lucy-and-ricky.aspx

  32. Jeanne

    This is my choice for “Best Magic”. I use in/on everything – meat, poultry, fish, vegetables, for blackening, for seasoning flour for frying, the list goes on. Like other people, I have to buy in the canister because the little bottle doesn’t go very far. I love telling people that I use Magic in my cooking. The usual response is that they know that but ask what is the seasoning.

  33. Bratch

    Several years ago in Spring Valley, CA I tried some chicken that we kept calling “MacDaddy Chicken” in honor of the chef. He finally shared the secret, which was this Blackend Redfish Magic. All he does is put down a piece of foil, sprinkle lots of this seasoning over the chicken, and grill it until done. The small amount of oil crisps the seasoning to the chicken and it tastes great. I know it says “redfish” but it works on chicken too. From now on I buy at least two of the 24 oz large canisters because people ask to take some home with them.

  34. Carol R.

    Was looking for good seasonings for fish/shrimp and tried this product. It is amazing on my fish, shrimp, tuna, etc. I continue to try it on other dishes and continue to love it.

  35. Theresa R

    This particular seasoning, Blackened Redfish magic, I use on many things. Salmon, Tilapia, Baked Potatoes, in mashed potatoes, mixed with softened butter for use on bread or anywhere you would need a savory butter, Chicken, scrambled eggs, fried. I am so glad to see I can get this in a larger size as I go thru the smaller retail size too quickly!

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