Blackening is a cooking technique credited to the late Chef Paul Prudhomme in New Orleans. Blackening Seasoning is a very savory spice and herb combination, used to cook fish and other meats and vegetables in a butter or an oil/butter combination, producing a flavorful crust on the food. A cast iron skillet it typically used since it helps with the crusting.
We crafted our Blackening Seasoning using traditional blackening spices and herbs found in Creole and Cajun blends, like Celery, Onion, Paprika, Garlic and Oregano. But we wanted the flavor to really pop. So we added additional spices and herbs to create a unique blend which adds wonderful flavor to whatever you wish to blacken..
Use our Blackening blend to seasoning your fish, shrimp and other seafood. Also use on roasts, chicken, pork and even vegetables. It also makes a great steak seasoning.
The differences between our Blackening, Creole Seasoning, Cajun Seasoning and Rick’s Casablanca Seasoning are distinctive enough, you might just have to try them all. But you are forewarned. You might just like them all and have to stock them all in your pantry. Your recipes will thank you.
The basic blackening technique is to coat your fish or other meat or vegetables with butter or oil and sprinkle with the seasoning. Don’t use too much seasoning since the seasoning should compliment your food, not overpower it. Your cast iron skillet should be very hot over medium-high to high heat. If you don’t use cast iron, use medium-high heat to protect your pan for overheating.
When you place your filets or other meat or vegetables in the skillet, watch very closely so they do not burn. There is a difference between blackening and burning. Some recipes say to only turn your food once to protect the char. Chef Paul said to flip often to keep from burning. Go by what you recipe says or try both methods. Just watch close to keep from burning.
Ingredients: Paprika, Celery Seed, Oregano, Sea Salt, Sugar, Black Pepper, Cumin, Onion, Garlic, Lemon and Spices.