Blackening Seasoning

I love blackened chicken or fish. For years, I bought those pre-made blackening seasoning mixes. Now, I just make a batch of this version from Chef Paul Prudhomme.¬†This is mighty spicy (to some). I think that’s a very good thing, but if you’re not really after the heat, back off on the cayenne. Just add it in in small quantity, tasting as you go. I wouldn’t leave it out entirely as it is an integral part of the great flavor this mix lends to any meat.

Blackened Chicken AlfredoThis blackening seasoning would also be great on steak, or in chili, or mixed into ground beef for burgers… you name it.

Also try my homemade Cajun seasoning.

Blackening Season

Course Spice Mix
Cuisine American
Author Mike

Ingredients

  • 1 tablespoon sweet paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  • Combine all ingredients and store in an air-tight container.
  • This recipe makes enough to blacken four chicken breasts or pieces of fish.

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