Homemade Old Bay Seasoning

Try this on homemade Old Bay seasoning recipe from scratch on french fries with malt vinegar. It's addicting.

Traditionally, this seafood seasoning is used for steamed crabs, but is now used for fish, potato salad, potatoes, and other vegetables. This would also make a great gift, along with some recipes.

Old Bay Seasoning Recipe

Homemade Old Bay Seasoning Recipe


2 TBS bay leaf leaves, ground
2 TBS celery salt
1 TBS dry mustard
2 tsp freshly ground black pepper
2 tsp ground ginger
2 tsp paprika (smoked or sweet)
1 tsp nutmeg
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp crushed red pepper flakes
1/2 tsp ground mace
1/2 tsp ground cardamom
1/2 tsp cinnamon

Combine all ingredients in an airtight jar, mix thoroughly.

Keep sealed until ready to use.

To give as a gift, place in a pretty jar, along with some recipes. This would look nice in a basket, maybe with some measuring spoons, and ingredients for one of the recipes you give.

Now that you have my homemade Old Bay seasoning recipe, I've included a great dish you can use it in...

An authentic Louisiana recipe with a rich and spicy fresh tomato based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth the effort. Serve over steamed rice with hush puppies and/or crackers on the side. Yum.

So just a warning--this is hot and spicy. If you're not sure about the level of heat, add less hot sauce to start--you can always add more, but can't take it away once it's in there.


1/3 cup butter
1/4 cup flour
1 small green bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 fresh tomatoes, chopped
2 TBS Louisiana-style hot sauce
1/3 tsp cayenne pepper (optional)
2 TBS Old Bay seasoning, recipe above
1/2 tsp black pepper
1 cup fish stock
1 lb crawfish tails
1 lb medium shrimp, peeled and deveined
2 TBS fresh parsley, chopped
3 TBS chopped green onions

Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes.

This is your base sauce or 'Roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.

Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.

Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.

Garnish with chopped parsley and green onion.

Instead of crawfish, add diced chicken with the shrimp. Delicious.

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