Blackening Seasoning
| Prep time: | 5 minutes |
| Total time: | 5 minutes |
| Yield: | about a cup of Blackening Seasoning |
| Cuisine: | seasonings, Cajun, Creole |
What is Blackening? The culinary method of blackening, popularized by Chef Paul Prudhomme in New Orleans during the 1980s, is a Cajun cooking technique. When something is “blackened,” a blend of herbs and spices (the blackening mix) is rubbed onto fish, meat, or poultry and then quickly seared at a high temperature. A good, seasoned cast-iron skillet is ideal for blackening food. Ignite your taste buds with this homemade Blackening Seasoning blend! This bold, versatile blend makes it easy to add a touch of sizzle to shrimp, fish, chicken, pork, and beef with no additives!
Ingredients:
4 tablespoons smoked paprika
2 tablespoons sweet paprika
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons salt
Instructions:
Combine all ingredients in a glass bowl and mix well. Store in a sealed glass jar and use as desired.
Recipe Notes:
Store in an airtight container for six months.
Leave a Reply
You must be logged in to post a comment.