Pardi Gras Seafood Seasoning brings the energy of Strange Delight, Ham El-Waylly’s Brooklyn restaurant, straight to your kitchen. Rooted in New Orleans traditions with a distinctly New York edge, this blend is vibrant, expressive and made to pardi.
The flavor hits in layers: aromatic spices up front, lingering heat, subtle sweetness and a whisper of smoke that ties everything together. It’s bold and savory, designed to enhance seafood while still playing well with vegetables and fried foods.
As Ham puts it, “My favorite way to use Pardi Gras is irresponsibly.” He reaches for it as a seasoning base for hearty soups and stews, a finishing touch on anything fried, from shrimp to saltine crackers, or a memorable marinade for fish, chicken and pork. Use it generously, use it often and don’t overthink it. This blend is all about big flavor and good times.
Highlights
Ingredients
Cooking tips
- Season fried fish, shrimp or oysters
- Add to seafood boils or steamed shellfish
- Sprinkle over roasted vegetables or potatoes
Sourcing
About Sohla & Ham El-Waylly and Strange Delight
Sohla and Ham El-Waylly are chefs, recipe developers and longtime collaborators whose work is shaped by global influences and deep curiosity. They met at the Culinary Institute of America and built careers in some of New York’s most respected kitchens, with Sohla moving into food media and Ham continuing to cook professionally.
In 2024, Ham teamed up with Anoop and Michael to open Strange Delight in Brooklyn. Rooted in New Orleans traditions with inventive New York twists, the restaurant showcases local seafood with bold, expressive seasoning and a sense of fun. Pardi Gras Seafood Seasoning comes straight from that kitchen, bringing the same lively, unapologetic flavor to home cooks.
