Blackened Seasoning Blend is used when using the Blackening cooking technique to prepare fish and other foods. Often associated with Cajun cuisine and a technique that was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.
Ingredients
2½ tsp Salt (I like to use either Sea Salt or Kosher)
1 tbs Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cayenne Pepper
¾ tsp ground Black Pepper
¾ tsp ground White Pepper
½ tsp dried Thyme leaves
½ tsp dried Basil leaves
½ tsp dried Oregano leaves
Instructions
Combine the salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, white pepper, basil, thyme and oregano in a bowl until evenly mixed.
Store in an airtight container in a cool, dry place. Can be stored for at least 6 months.
When cooking...
Dip the meats in melted butter and then into this mix before cooking.
Fry in a white-hot skillet.
Notes
Can be used on fish, chicken and steak. Inspired by by those blackened dishes I enjoyed at Fat Jacques Cajun Cafe back in the mid 1980's.
Recipe by All Kinds of Recipes at https://allkindsofrecipes.com/2017/08/blackened-seasoning-blend/