Chef Paul Meat Magic Seasoning, 24-Ounce Canisters (Pack of 2)

Been using this seasoning since moving to the South 30 years ago. Amazon price is the lowest. Seasoning has lower salt content so paying for more spices. Also use Chef Paul's Seafood Seasoning. Great value for the price.

I use this for my chili, quesadillas, anything that requires chili seasoning. Just spicy enough. Paul Prudhomme was a wonderful innovated chef. Always keep this on hand. Didn’t read the order and got two cans instead of one. Doesn’t matter, it won’t go to waste.

Hands down, PP’s (RIP) Meat Magic is the best rub I’ve found in 50+ years of barbecuing and smoking.

I put this seasoning on everything. I was originally introduced to it when my boss had a company picnic and made steak sandwiches at work. The sandwiches were made from TriTip covered in Prudhommes. I still make these all the time but have found so many other uses for Prudhommes since that time. I love it in any soup, it just brings up the flavor profile a bit. I used to mix my own seasoning based on Emerils, that is still a good blend, but have since switched using this. Very simply any grilled meat can be improved by sprinkling with Meat Magic. I have used it on steak, fish, shrimp, and chicken. I no longer use seasoning salts with this in the house. This blend does contain some salt, though not as much as a seasoning salt generally would.Unfortunately, I am now on a bit of a restrictive diet (HMRProgram), because I was starting to look too much like Chef Prudhomme. Perhaps that is a risk of using this seasoning, you will eat too much red meat. The food is not great, but a sprinkle of Prudhommes makes it manageable.The seasoning blend is spicy, but with good flavor. A heavy coating of this would create an adequate blackened rub. A light coating just ups the flavor profile. So long as you do not over do it the meat will not be too spicy. So if you are not a fan of hot spices, take it easy at first, or perhaps buy a small bottle before you bite the bullet.Over the last year I have noticed that we have been going through quite a bit of this blend. Normally we buy bottles at the grocery which are 2oz each. They cost approximately $3 each. The same quantity of this spice purchased that way would equate to nearly $75. This is a great bargain if you are using a lot of this seasoning blend as I am. And if you try it you will very likely use more.

This product was carried at a local grocery. Was being the key word. I was so thrilled to find it on AMAZON! We use this on any protein, and it is fantastic on sautéed vegetables as well! No hesitation to put it in our chili and all soups. Great product. It is on my reorder always...

I discovered this wonderful seasoning probably ten years ago, when you could buy it in stores. This was such a good deal and I am stocked up for the next ten! At first, I was afraid the recipe had been changed, since it looked much redder than my original jars. But, after using it on chicken breasts, vegetables and ground meat, it delivered the same great flavor I knew and loved! The four large canisters are more than one household needs, so I am sharing with a couple of family members who are avid cooks!

We had heard of Paul Prudhomme many years ago and way back in 2000 we were able to spend a few days in New Orleans. K-Paul's in the French Quarter is not to be missed (well, nor are half the restaurants there). Soon afterwards we discovered Chef Paul's rubs in our local grocery store and were hooked, as we could duplicate at least some of the flavors. IMHO Louisiana's Cajun food is the best cuisine in the US and stands on its own against any other cuisine in the world. But you have to be ready for some very spicy food (which we love). Chef Paul's Magic Seasonings captures a lot of that taste. We use it almost daily on our grilled meats, and for a special treat on blackened red snapper. It is really exceptional. When our local store stopped carrying it I looked to Amazon and bought this. Very happy with it! No question, hands down, it is a 5-star product.

If you're into Blackened fish (farm raised catfish my personal fav) , this is our go to blend. DO not coat w/ season, rather dust it. Good vent or outdoors, 500 degree on Blackstone flat top or cast iron pan. Mix junto meatloaf, burgers, etc. Aayyee! Enjoy.🎯