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Jubilee® Seafood Seasoning ...

Jubilee Seafood Seasoning - The Flavor of the South

From South Texas to South Florida, Southern cooking traditions meet the Gulf's bounty with great exuberance. The pinnacle of this relationship can be found in Alabama, along the eastern shore of Mobile Bay. Here, a rare phenomenon known as a "Jubilee" exists when the conditions are just right. Shouts of "Jubilee" can be heard in the night, and locals gather the bay seafood that is waiting for them patiently along the shore. In the spirit of this offering we present Bad Byron's Jubilee® Seafood Seasoning - The flavor of the Gulf South™.

To learn more about the "phenomenon" which inspired this product, visit: http://www.daphneal.com/jubilee.asp.

Shrimp Boil
Yields 2-2½ pounds 


  • 2 qts. water
  • 2 tablespoons salt
  • 1 tablespoon Lemon juice
  • 7 tablespoons (2 oz.) Bad Byron's Jubilee® Seafood Seasoning
  • ¾ teaspoon Tabasco® sauce 


Bring all ingredients to a boil. Reduce to simmer

Add shrimp and bring back to a simmer. Shrimp will be ready in 5 minutes

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Gulf South Grilling with Jubilee®

Bad Byron's Jubilee® Seafood Seasoning was made for the outdoor grill. 
Seasoning will slightly caramelize as it grills for a delicious flavor and texture. 
Excellent for fish fillets, scallops and shrimp skewers. 

Condition a hot clean grill grate by applying cooking oil with paper towels.

Apply a light coat of olive oil or melted butter to the fish, scallops or shrimp skewers.

Season generously with Jubilee®. Fillets should be no more than 1" thick.

They will be ready when opaque throughout and it just begins to flake apart (approximately 5 minutes per side).  For scallops and shrimp approximately 4 minutes each side.

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Jubilee® Classic Gulf South Fried Shrimp
Yields 2 pounds 


  • ¾ cup buttermilk
  • 1 cup cornmeal, fine grind or flour
  • 3 Tablespoons Bad Byron's Jubilee® Seafood Seasoning
  • 2 pounds Shrimp butterflied 


Season buttermilk with 1 tablespoon of Jubilee® seasoning. Mix well

Season cornmeal or flour with remaining 2 tablespoons of Jubilee®. Mix well

Dip shrimp first in seasoned buttermilk, then lightly dust in seasoned
cornmeal or flour. Shake off excess

Fry at 350° until golden (approximately 3-4 minutes)

Drain on paper towels

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Jubilee® Classic Gulf South Crabcakes
Yields 6 crabcakes 


  • 1/2 cup breadcrumbs
  • 3 tablespoons mayonnaise
  • 2 teaspoons Creole or Dijon mustard
  • 1 tablespoon Worcestershire
  • 1 tablespoon green onion, minced
  • 1 egg, lightly beaten
  • 2 teaspoons Bad Byron's Jubilee® Seafood Seasoning
  • Dash Tabasco®
  • Dash lemon juice
  • 1 pound lump crabmeat
  • Flour and butter as needed 


Mix well all ingredients except crabmeat, flour and butter

Gently fold in crabmeat and mix well. Mold into patties a little larger than golf ball size

Flatten and dust lightly on each side with flour

Sauté on medium heat until golden brown on each side (approximately 5
minutes per side)

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Jubilee® Gulf South Sauté

For shrimp, scallops, oysters, & fish fillets.  This can be prepared ahead and will keep indefinitely in refrigerator or freezer. 

Blend well 3 tablespoons of melted butter (unsalted), with 2 teaspoons
of Bad Byron's Jubilee® Seafood Seasoning
(for 1 stick butter add 1¾
tablespoons Jubilee®)

Use as needed to pan sauté shrimp, scallops, oysters or fish fillets

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Jubilee® Grilled Shrimp

If you never use our Jubilee Seafood Seasoning for anything else, this method is a must!  This dish won 3rd place for the cook’s choice category at the 2000 Jack Daniel’s World Invitational Barbecue Competition.

Peel and de-vein large shrimp (leave tail on)

Toss lightly in olive oil

Season generously with Jubilee Seasoning

Skewer the shrimp and place on a high, direct heat grill. Shrimp will cook quickly, approximately 3-4 minutes per side

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Heather's Jubilee® Seafood Stuffing for Two
(submitted by J C Stevens)


  • 8 Large Shrimp, 12-16 Count
  • 1 Sleeve Ritz Crackers, Crushed
  • 1/4 Cup Shrimp, small diced
  • 2 Tbsp Sweet Onion, Minced
  • 2 Tbsp Butter, melted
  • 2 tsp Jubilee® Seafood Seasoning
  • 1/8 tsp White Pepper (optional)
  • 1 Lemon, cut into wedges
  1. Preheat oven to 375 degrees.
  2. Remove shells from shrimp, de-vein, and slice almost through approx 2/3 down shrimp body (butterfly).
  3. Take ½ tbsp butter and pour into a 6x8 baking dish. Using shrimp to move butter, coat dish and all shrimp
    lightly with butter. Arrange buttered shrimp in buttered dish.
  4. Sprinkle ½ tsp Jubilee® Seafood Seasoning over shrimp.
  5. Put remaining ingredients except butter in a plastic bag and mix thoroughly. Add remaining butter and mix again,
    thoroughly. Let sit for 3 minutes.
  6. Pour contents of bag over shrimp, or take a serving spoon of stuffing and place on top of each shrimp.
  7. Bake at 375 degrees for 15-20 minutes or until stuffing begins to turn light brown. Remove from oven and let sit
    three minutes before serving.
  8. Rub a lemon wedge around outside of each serving plate.
  9. Accompany with Asparagus and a light butter sauce, a lemon wedge, along with a light fruity Chardonnay.
  10. Relax and enjoy!

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Island Seafood Grill
(submitted by Tommy Tucker)


  • 1 lb firm flesh fish fillets
  • 1 lb peeled 21-24 count raw shrimp
  • 1 lb large scallops
  • 1 each red, green, yellow bell pepper sliced thin
  • 1 large sweet onion thinly sliced
  • 2 each yellow and green squash thinly sliced
  • 1/2 cup of chopped cilantro
  • 1 habañero minced
  • Jubilee® Seafood Seasoning
  • 3 tbsp olive oil


Cover grill surface with heavy-duty aluminum foil.  Coat surface with
olive oil. Place mixed pepper slices on the foil first.  Next arrange the
squash slices.  Place the fish fillets on the veggie base with the shrimp
and scallops mixed in together.  Sprinkle generously with the Jubilee®
Seafood Seasoning.  Top off with the cilantro and minced habañero. Fold the
edges of the foil inward to create a pouch.  Set grill to medium heat.  Cook
20-25 minutes.  Remove from the grill and allow to cool.  Serve with a dirty

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Jubilee® Seafood Seasoning Fish Stew
(submitted by Ted Whisnant)

In the Pee Dee area of South Carolina, a catfish stew ranks highly with fine dining.  The locals have great recipes, but innovations are welcome from any and all.  This is my recipe for catfish stew using Jubilee Seafood Seasoning. 

Select 3 to 3 1/2pounds of catfish filets.  Use Jubilee seasoning to rub the filets and then
wrap the fish snugly in plastic.  Refrigerate overnight.

The following day, fry 4-6 pieces of bacon or fatback.  Then sauté 1 to 1 1/2 cups of red, yellow, and green bell pepper with 1 to 1 1/2 cups of chopped red onions in the bacon drippings.  Season with salt and fresh ground pepper to taste.

To the sautéed vegetables, add 2 cans of stewed tomatoes, one can of condensed tomato soup, and a one pound package of frozen okra.  Season with Tabasco to taste. (You may wish to sauté some jalapeño peppers with the bell peppers; if so, omit the Tabasco). Depending on the liquid in the tomatoes, you may wish to add water.  The desired consistency of the finished fish stew is similar to spaghetti sauce.

Add the uncooked fish to the soup (stew) and cook slowly for about one hour.  If you wish to dress up the recipe, add uncooked shrimp, canned clams, or scallops. Here in SC we want the fish only.

Meanwhile, prepare a large pot of white rice. We prefer long grain rice, but use whatever you like. I once used Uncle Ben's Tomato Basil with good results.

Serve the reduced stew ladled over rice with hushpuppies, garlic bread, or even regular sliced bread.  Onion rings, french fries, or fried sweet potatoes also go well with fish stew.  Some folks like cole slaw served on the side.  We like it hot and spicy, but you can adjust this according to your taste.  This is a great cold night dish, particularly for a group of men who've had a few cocktails.

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Crab Stuffed Mushroom Caps
           (submitted by Lisa C. Meyer)


  • 24 Large Mushroom Caps
  • 1/4c.diced onion
  • 1/4c.diced celery
  • 1 tbsp bacon fat or butter
  • 1 c. Cornbread crumbs
  • 2 large jalapeños diced
  • 3oz.of Fresh bacon chunks or pieces NOT BITS
  • 1 lb Lump Crab meat
  • 1/4 tsp. Salt
  • 1 1/2 tsp Jubilee® Seafood Seasoning
  • Chicken Broth


Sautee onion and celery in bacon fat till translucent. Set aside.

In large bowl pour 1 cup of cornbread crumbs with enough chicken broth to make soupy. Stir and let set until broth is absorbed and consistency is thick and mushy.  Add onions, celery, jalapenos, bacon, crabmeat, jubilee seafood seasoning.  Mix well.  Spoon mixture into mushroom caps.

Bake in preheated 375 degree oven for about 18 to 20 minutes.  Serve.

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Ditty’s Pie Crust
(submitted by Gail Underwood)

  • 5 c. Flour
  • ½ t. Salt
  • 2 c. Lard, Cold Butter or Crisco
  • 1 Egg
  • 3T. Unca Duke’s Geaux Jus®
  • Water As Needed


1. Mix egg, Geaux Jus and enough water to make 1 cup liquid
2. Cut the lard, butter, or Crisco into flour.
3. Gently knead together and rest 30 minutes in refrigerator.

Makes 2 crusts, top & bottom.

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Cherry Sauce for Pork Chops
(submitted by Gail Underwood)

  • ½ c. seeded, halved fresh cherries
  • 2T. honey
  • 2 ½ T.  Unca Duke’s Geaux Jus®
  • Butter  as needed


  1. Brown pork chops.
  2. Pour cherry sauce & cook pork chops in the oven until done.
  3. Remove chops and reduce sauce in pan.
  4. Add a small amount of butter to finish the sauce and serve over chops.

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Butt Rub® & Geaux Jus Bloody Mary
(submitted by Billy Garrett)

  • 1 ½ oz. vodka
  • ¾ c. V8 juice
  • ½ t. Butt Rub®
  • ½ oz. Geaux Jus
  • ½ oz. Worcestershire
  • Tabasco  to taste
  • ¼ oz. celery seed
  • Squeeze of lemon wedge
  • Squeeze of lime wedge
  • Celery stick for garnish


Combine all ingredients with a cup of ice and shake well.  Garnish with celery stick.

 Tastes good & nutritious too!

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Geaux Jus Guacamole

Simple, delicious, healthy

  • 2 Hass Avocado's (soft to the touch)
  • 1 small onion, minced
  • 1 roma tomato, fine diced
  • 5 Tbsp Unca Dukes Geaux Jus
  • Salt and pepper to taste


Cut open avocodos and remove pit. Scoop out pulp with a spoon and mash along with all other ingredients. Great with tortilla chips.

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"For as long as there has been a south, ...food has been central to the region's image, its personality and its character." 
John Egerton, Southern Food, 1987

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