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. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 12 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
Store your blackened spice in a cool place in an airtight jar out of direct sunlight. Use within 3 months.
Note: For this recipe you could dry toast the peppercorns, fennel and cumin seeds prior to grinding. This simple technique releases intense flavours. Click here for photos and info on this. (Link opens in new window)
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)
Ingredient Note: This recipe uses a few whole ingredients. If you don't have them all, not to worry. Use pre-ground powders and reduce the quantities by about half. So instead of 2 tablespoons of peppercorns you would use 1 tablespoon 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.
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