Blackening Seasoning Recipe - Add Fabulous
Flavours to Your Seared Fish or Meat

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.

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

3 tbsp paprika
2 tbsp dried oregano
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp dried thyme
2 tsp mustard powder
2 tsp dill seeds
1 tsp salt

tbsp = tablespoon
tsp = teaspoon

Directions:

Grind the salt, peppercorns, coriander and dill seeds

Add to a bowl

Stir in the mustard, paprika, onion, garlic and chilli powders

Finally, crumble in the dried thyme and oregano. Give another stir

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

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.