Blackened Seasoning Recipe - Add Delightful
Flavours to Your Seared Fish or Meat

Head to Louisiana and you're sure to come across a piece of blackened fish or meat. And with this blackened seasoning recipe you too can enjoy this style of cooking at home. This traditional way of searing your meat has been popular since the 80's, probably due to the late celebrity chef Paul Prudhomme's famous blackened redfish.

What You'll Need: (makes about 10 tablespoons)

4 tbsp smoked paprika powder (or regular paprika)
2 tbsp dried oregano
2 tbsp dried basil
2 tbsp garlic flakes (or 1 tbsp powder)
2 tbsp onion flakes (or 1 tbsp powder)
2 tbsp black peppercorns
1 tbsp cayenne pepper
1 tbsp salt (see note 2)
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp mustard powder
6 bay leaves

tbsp = tablespoon
tsp = teaspoon

Directions:

Grind the flakes, peppercorns, cumin, fennel seeds, bay leaves and salt

Once ground add to a bowl

Add the mustard, paprika and cayenne pepper to the bowl and combine well. (Add the garlic and onion powders as well if you didn't use flakes)

Finally, crumble in the dried basil and oregano. Combine again

Store your blackened spice in a cool place in an airtight jar out of direct sunlight. Use within 6 months.

How to blacken your meat...

This can be difficult to get right, and if you've never done it previously, I recommend you read up on it or head over to Youtube where there are a few instructional videos.

Click here for a YT video showing you how to blacken fish. (Link opens in new website)