Pardi Gras Seafood Seasoning

This seasoning blend bridges two cities known for cooking with swagger. Created with Ham El-Waylly of Brooklyn's Strange Delight, it draws on Gulf Coast traditions while maintaining the kind of assertive, unfussy flavor profile that works when you're cooking quickly or by instinct.

The taste arrives in stages rather than all at once. You notice aromatic spices first, then warmth builds, followed by a hint of sweetness and just enough smoke to round everything out. It's formulated to complement seafood without masking it, but the blend is versatile enough to handle vegetables, fried dishes, and proteins beyond the usual shrimp and fish.

El-Waylly describes his approach to using it as "irresponsible," which in practice means treating it less like a precious finishing salt and more like something you keep within arm's reach. He uses it as a base layer in soups and stews, dusts it over fried foods—shrimp, chicken, even crackers—and works it into marinades for fish and pork. The blend performs well both during cooking and as a last-minute addition when a dish needs more presence on the plate.

The jar holds 2.2 ounces, and because the flavor is concentrated, a little goes further than you might expect. You can season a whole fish, work it into a rub for grilled chicken, or sprinkle it over roasted vegetables. It's the kind of blend that invites experimentation rather than strict recipe adherence, which suits the way many home cooks actually work once they find a seasoning they trust.