In Chef Paul Prudhomme’s 1984 cookbook The Louisiana Kitchen, chef Paul dipped redfish in butter, cayenne, herbs, and spices and seared it in a cast iron pan until a dark crust formed. This became a national craze, and the redfish in the Gulf of Mexico became scarce.
When we make our spice blends from scratch, we can control the salt and the spice levels, and its always fresh
It’s not just for fish, and you can use this spicy Herbie spice blend on,
chicken-fish-steaks-vegetables- soup-rice-eggs-dips and even popcorn
I like to use a spice grinder, but shacking to mix well also works.
I hope you share all the exciting ways you use your blackened seasoning!
Thanks for visiting and safe cruising
Blackened seasoning
a savory and spicy blend of herbs and spices
Ingredients
- 2 tbsp paprika sweet or hot
- 1 tbsp cayenne
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp thyme
Instructions
- add all ingredients to a spice grinder and give 2 to 3 grinds to mix
mixing without a spice grinder
- add all ingredients to a jar and shake well to mix
Tried this recipe?Let us know how it was!