If you’re here you must love blackened food like I do! Of course you do! Who doesn’t?! I discovered this recipe one night out of necessity. I was out of my store bought seasoning, but had planned on blackening catfish. So this recipe was born! Now I’m going to show you how to make your own blackening seasoning!
Where did the blackening technique come from?
Many people assume the technique of blackening food must be an old Cajun way of cooking. Actually, it was invented by Chef Paul Prudhomme, at K-Paul’s in New Orleans in the 1980’s. People went crazy over blackened food with restaurants scrambling to add more menu items and meet the demand.
So what exactly is blackening? Basically it is food, usually a firm piece of fish or other meat dredged in a mixture of spices and seared in hot butter in an iron skillet. Dip your meat or fish in melted butter, then dredge in the blackening seasoning, and place in a pre-heated iron skillet over medium high heat. The blackening comes from milk solids from the butter and charring of the spices.
Here it is! Make this and keep on hand and you can have your own delicious blackened meals at home!
3 heaping tbsp of paprika (regular or smoked is fine)
1 tbsp parsley
2 tbsp salt (regular or garlic or do a mix of both, and if watching sodium change out with garlic powder)
2 tsp of cayenne (more if you want more heat)
1 tsp black pepper
1 tbsp onion powder
1 tsp oregano
1 tsp thyme
Mix all together and store in an airtight container. So simple! Now you know how to make your own blackening seasoning! I hope you give it a try. Let me know how it turns out!
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