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Cajun Blackening Spices SeasoningCajun blackening spices are used for creating Cajun style blackened fish which is generally then pan fried or grilled outdoors, and can also be used on chicken, beef and other meats. This technique is said to have originated with Louisiana Chef Paul Prudhomme in the 1980’s and has caught on among many food aficionados since then.
The idea is to heat a cast iron skillet over high heat, brush oil on the fish, generally olive oil and coat the fish, chicken, beef or other meat with the blackening spices to thoroughly encrust the fish, chicken or other meat, then fry it at a high heat. This hot, peppery seasoning spice is used as a dry marinade and is allowed to flavor and tenderize the meat for at least twenty minutes. The blackening of the meat is achieved when the crust is seared due to the high heat with which the fish, chicken, beef or other meat is cooked. Cajun Blackening Spices Recipe 5 teaspoons paprika 1 teaspoon ground dried oregano 1 teaspoon ground dried thyme 1 teaspoon cayenne pepper ½ teaspoon finely ground black pepper ½ teaspoon finely ground white pepper ½ teaspoon garlic powder Mix well and store in an air tight container. This seasoning is great on fish, chicken and other meats.
For some great sections on herbs and spices some great references are: • The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill • Field Guide to Herbs & Spices by Aliza Green • Herbs & Spices – the cook’s reference by Jill Norman • The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill • Cajun Clark’s Cookbooks
Specialty Seasoning Mixtures
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