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Seafood Magic Seasoning-Copycat

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“The original spice by Chef Paul Prudhomme is varied in texture-crushed spices, smaller bits and a bit larger bits. For best results a mortar and pestle should be used and not a spice grinder. Alternatively, you could mix ingredients and put into a pepper grinder and see how that works...haven't tried that yet. This makes enough for about 4 servings. You can multiply the ingredients to get the amount you need for storage.”

Ingredients Nutrition


  1. Mix all ingredients with a whisk and then grind in a mortar and pestle until above mentioned texture is obtained.
  2. Store in an airtight container for up to 3 months for best flavor.
  3. Re: the powdered chili peppers.You should not use chili powder, but rather the powdered chilis. Use the internet to find the best variety of spices. I like a company called Mild Bills for good bulk spices that are not overly expensive.
  4. For example, Pasilla chilis have quick heat with a slight smoky flavor. Dark & roasty, with a heat Factor of 3.

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