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