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Get the right flavour on the plate fast with our seasoning blends from Louisiana. Each blend has its own use, and together they give your menu a clear signature. The fixed ratio delivers the same result every service.
In short
Seasoning is the cheapest part of your dish and at the same time the part that makes the biggest difference. Yet in many kitchens it stops at salt and pepper, while one good seasoning makes your fries, burger or chicken instantly recognisable.
Our seasonings all come from Louisiana, where French, Spanish, African and Caribbean influences came together in the Cajun and Creole kitchen. They know what to do with spices down there. Every blend has a fixed ratio, so your flavour stays consistent even when someone else is on the line.
| Seasoning | What for | Characteristic |
|---|---|---|
| Crispy Fry Seasoning (750 g) | Fries, wedges, tater tots, loaded fries | Lightly spicy, sticks best straight out of the fryer |
| BBQ & Grill Seasoning (750 g) | Ribs, steaks, burgers, grilled chicken and vegetables | Smoky and lightly spicy, also a marinade base |
| All Meat Seasoning (750 g) | Pulled pork, stews, ribs, burgers | Paprika, pepper, chilli, garlic and onion |
| Burger Patty Seasoning (850 g) | Beef, smash, Juicy Lucy, chicken and veggie burgers | Full base with a subtle smoky note |
| Shrimp & Seafood Seasoning (600 g) | Prawns, fish fillets, crab cakes, seafood tacos | Lifts the flavour of the sea without overpowering it |
| Chicken & Poultry Seasoning (750 g) | Wings, fried chicken, chicken popcorn, bowls | A spiced base for chicken, which is mild on its own |
| Fajita & Para Carne Seasoning (850 g) | Tacos, fajitas, burritos, nachos | Paprika, cumin, chilli and coriander |
Louisiana has a kitchen of its own. French, Spanish, African and Caribbean influences came together there in what we now call Cajun and Creole: more heat, more spice, more flavour. That is exactly why we built our entire seasoning range on that flavour base.
The recipe is American, the production European. That brings the southern flavour into your kitchen with the supply reliability and consistent quality you expect from a regular supplier.
Crispy Fry Seasoning is made for kitchens that want more than standard fries. Dust fries, wedges or tater tots straight out of the fryer, when the seasoning sticks best. Fries are on every menu, so this is one of the cheapest ways to make your side dish stand out – and loaded fries sell a lot more easily afterwards. More for the fryer is under snacks & sides.
BBQ & Grill Seasoning brings southern BBQ flavour to your grill: smoky, lightly spicy and widely usable on ribs, steaks, pork belly burnt ends, grilled chicken, fish and vegetables. Use it as a dry rub, or mix it with oil for a marinade.
All Meat Seasoning is your all-rounder for meat. It lifts without taking over, with paprika, pepper, chilli, garlic and onion. Use it as a dry rub before frying, grilling or slow cooking, or sprinkle it over as a finishing touch. It works just as well on pulled pork and ribs as it does in a stew.
Burger Patty Seasoning does exactly one thing, and does it well. Salt, paprika, pepper, chilli, garlic, onion and a subtle smoky note bring the flavours of your burger together. Suitable for beef, smash, Juicy Lucy, chicken and veggie: add it while cooking or just before serving. The patties and buns themselves are under burgers, hot dogs & buns.
Chicken is mild on its own, so without seasoning a dish stays flat. Chicken & Poultry Seasoning gives it that steady, spiced base with the right balance of salt, spice and heat. Use it to brine, to marinate, or dust it over chicken popcorn straight out of the fryer.
With fish it is the other way around: that flavour is what you want to keep. Shrimp & Seafood Seasoning is developed to lift the natural taste of the sea. Apply lightly before grilling or frying, or use it as a finishing touch on prawns, crab cakes, a shrimp po' boy or a prawn burger from Louisiana seafood.
Fajita & Para Carne Seasoning brings paprika, cumin, chilli and coriander together: the recognisable flavour of tacos, fajitas and burritos. Use it while frying or grilling chicken, beef or vegetables, or as a finishing touch over your nachos. The rest of your Mexican basics have their own page.
A practical advantage: this one blend replaces your separate cajun, Tex-Mex and chilli con carne mixes. Fewer tubs in the kitchen and a flavour that stays consistent.
There are three moments to season, and each does something different. Before, as a dry rub or in a marinade, so the flavour works its way in. During frying, grilling or braising, for depth. Straight after, as a finishing touch, for the most aroma and heat on the plate. Fries and fried snacks are always seasoned straight out of the fryer: that is when it sticks best.
Then finish with a sauce, relish or fresh topping, and you have turned the same product into a different dish.
Looking for inspiration? The Southern Pickle Shrimp Burger shows what the seafood seasoning does, and the loaded tater tots and chicken popcorn show how far you get with good seasoning alone.
Prawn burger with a dusting of Shrimp & Seafood Seasoning and crispy pickles.
Tater tots from the fryer, dusted immediately with Crispy Fry Seasoning and loaded up.
Chicken from the fryer, seasoned straight away with Chicken & Poultry Seasoning.
At LA Streetfood you order your whole seasoning line in one go. Every blend comes in foodservice tubs of 600 to 850 grams, six per case, ready to use. Order through the webshop or through your usual wholesaler; tell us which one and we will arrange the rest.
Seasoning is the smallest investment with the biggest difference on the plate. We import, so you can stand out. Curious what it does for your dishes? Request a sample and try it in your own kitchen.
All Meat is your all-rounder for meat dishes: pulled pork, ribs, stews and slow-cooked preparations. Burger Patty is tuned specifically to burgers, with a subtle smoky note that brings the patty, the bun and the sauce together. If you mainly do burgers, start with that one.
Because every product asks for something different. Fish you want to lift without overpowering, chicken needs a solid base and fries call for a spicy finish. Each blend has its own fixed ratio for that. If you want to start with one, All Meat Seasoning is the broadest choice.
All three work. Before, as a dry rub or marinade, for flavour that works its way in; during cooking for depth; and straight after as a finishing touch for the most aroma. Fries and fried snacks are always seasoned straight out of the fryer.
Absolutely. Burger Patty Seasoning works just as well on a veggie patty, BBQ & Grill is excellent on grilled vegetables and sweet potato, and Fajita & Para Carne is made for vegetables and plant-based fillings. More under plant based innovation.
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