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Blackening Seasoning Recipe

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This recipe for Blackening Seasoning is from The Pell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


5 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 tablespoon ground white pepper
1 tablespoon dried thyme, crushed with a mortar and pestle
2 tablespoons garlic powder
1 tablespoon powdered oregano
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon onion powder

Directions:
Directions:
Place all of the spices in a bowl and mix together with a whisk. The seasoning can be stored about 1 week in an airtight container.
Number Of Servings:
Number Of Servings:
1 Cup
Personal Notes:
Personal Notes:
From New Orleans Seafood Cookbook (Canada, UK), by Andrew Jaeger and John DeMers.

This spice blend gets its name from its use in "blackening" seafood or meat over very high heat in Cajun restaurants. It's our all-purpose Creole/Cajun spice blend. We recommend it highly over the commercial mixes available in grocery stores.

 

 

 

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