If flavour-packed blackened meat is a favourite of yours, then putting together your own blackening seasoning recipe is a must! Easy-to make, this delicious combination of herbs and spices will season perfectly and flavour beautifully and this version is particularly good for searing your steak and chicken. Often associated with Louisiana and Cajun cuisine, this style of cooking was actually made famous by celebrity chef Paul Prudhomme in the 80's and his famous blackened redfish in the 80's. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8 tablespoons)
3 tbsp paprika
2 tbsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
4 tsp coriander seeds
4 tsp black peppercorns
4 tsp dried thyme
2-3 tsp salt (see note 2 below)
2 tsp mustard powder
2 tsp dill seeds
1 tsp turmeric powder
tbsp = tablespoon
tsp = teaspoon
Store your blackened spice in a cool place in an airtight jar out of direct sunlight. Use within 3 months.
Note: You could dry toast the peppercorns and coriander seeds before grinding and combining with the other ingredients. This simple technique releases intense flavours. Click here for photos and info on this. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt but you could use regular table salt if that's all you have available.
Blackening Note: If you've never blackened fish, chicken, steak etc before, I recommend you read up about it or check a few online "how to" videos before attempting it.
Ingredient Note: This blackening seasoning recipe uses a few whole spices. If you don't have them all, just use their pre-ground versions and reduce the quantities the recipe requires by about half. So instead of 4 teaspoons of peppercorns you would use 2 teaspoons of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with the other powders when making.