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Blackened Seasoning Blend
Prep time
Total time
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.
Author: Danny Gutierrez
Recipe type: Spice Blends & Rubs
Cuisine: Cajun
Serves: ¼ cup
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.
Inspired by by those blackened dishes I enjoyed at Fat Jacques Cajun Cafe back in the mid 1980's.
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