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 Alfredo

Make A Big Batch

This blackening seasoning would also be great on steak. Or use it in chili. Or mix some into ground beef for burgers… you name it. It definitely makes for some fantastic blackened fried shrimp. Yum!

Also try my homemade Cajun seasoning.

Blackened Chicken Alfredo
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5 from 1 vote

Blackening Season

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. 
Course Spice Mix
Cuisine American
Keyword seasoning
Prep Time 5 minutes
Total Time 5 minutes
Servings 0.5 cups
Calories 110kcal
Author Mike

Ingredients

Instructions

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

Nutrition

Calories: 110kcal | Carbohydrates: 23g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 11646mg | Potassium: 589mg | Fiber: 10g | Sugar: 2g | Vitamin A: 8648IU | Vitamin C: 5mg | Calcium: 137mg | Iron: 7mg

Nutritional values are approximate.

Chef Paul Prudhomme’s Cajun Cauliflower

I have to admit, I’m not the world’s best at vegetable sides. My go-to list for main dishes is much longer. This is something I’ve been working on…. slowly. I prefer sides with a little kick. This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes.

Chef Paul Prudhomme's Cajun Cauliflower

Try A Variation Of Seasonings

I keep a variety of Cajun seasonings on hand, from Chef Paul’s version to Slap Ya Mama and everything in-between. Each has its own flavor, its own twist. They all make dishes like Chef Paul Prudhomme’s Cajun cauliflower different. I just hope he wouldn’t be offended if I’m not always using his brand’s seasoning! Sorry Chef! (RIP)

Also try my southern whole-roasted cauliflower.

Chef Paul Prudhomme's Cajun Cauliflower
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1 from 1 vote

Chef Paul Prudhomme’s Cajun Cauliflower

This Cajun cauliflower recipe from Chef Paul Prudhomme is definitely on my go-to sides list. It is very easy to make and boosts some great flavor to boot. And it’s a lot healthier than your usual creamy cheesy cauliflower recipes.
Course Side
Cuisine Cajun
Keyword Cajun, cauliflower
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 64kcal

Ingredients

  • 1 head cauliflower cut into florets (2-3 cups)
  • 1 tablespoon unsalted butter
  • 2 teaspoons garlic minced
  • 1 teaspoon hot sauce
  • 2 tablespoons cilantro chopped (parsley also works just fine)
  • ½ teaspoon Cajun seasoning

Instructions

  • Bring 1 quart of lightly salted water to a boil in a large pot.
  • Add the cauliflower and boil gently until starting to get tender, about 3 minutes. Drain well.
  • Place the butter in a large skillet over high heat. Once hot, add the garlic and cook 30 seconds, stirring constantly.
  • Add the cauliflower and stir until the cauliflower is slightly browned, about 4 minutes.
  • Remove from the heat, stir in the pepper sauce, cilantro and Cajun spice blend, and toss gently.

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 445mg | Fiber: 3g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 71mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.