Make your own Old Bay Seasoning recipe with just a few simple spices and a jar so that you can add flavor to your meals!
Easy Old Bay Seasoning Recipe
If you love making your own homemade spice mixes, then get excited for this Old Bay seasoning recipe!
Old Bay Seasoning is great to have on hand if you like cajun flavors. It’s used to flavor poultry, seafood, meat, and veggies.
What does Old Bay Seasoning taste like? Old Bay Seasoning tastes like a cajun seasoning that’s heavy on paprika with hints of mustard, celery salt, and nutmeg.
What is the main flavor of Old Bay Seasoning? The main flavors of old bay seasoning are salt, celery seed, and garlic with a little sweetness.
Why you’ll love it!
Ready in 15 minutes
Can control salt
What is in Old Bay Seasoning?
Old Bay Seasoning is a popular seasoning used in the south and is similar to cajun seasoning. Here’s the variety of spices and flavors you’ll find in Old Bay Seasoning.
Ways to Use Old Bay Seasoning
Use in a seafood boil: if you haven’t tried our Seafood Boil, you’re missing out!
Use in place of cajun seasoning: If you’re out of cajun seasoning you can try using this Old Bay in place of it.
Seasoning meat: Use a few teaspoons to season your chicken, beef, or shrimp.
Season veggies: Add a few teaspoons to your roasted or grilled veggies. We recommend trying it on peppers and onions, Brussels sprouts, or corn.
Shrimp Foil Packets
These delicious grilled shrimp foil packets are packed with vegetables and seasoned with homemade old bay seasoning. You add the shrimp right at the end of the cook time for a delicious well rounded meal.
Store homemade Old Bay Seasoning in an airtight container such as a Mason Jar in a cool, dark place for up to 3 months.
Here are a few great spice/jar options:
Place all ingredients into a small mason jar.
Mix to combine.
Store in a cool, dark place for up to 3 months.
Tips & Notes
- This recipe yields around 7 tablespoons.
Calories: 19kcal Carbohydrates: 3g Protein: 1g Fat: 1g Fiber: 1g Sugar: 1g
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.