Looking for some Cajun blackened heat and seasoning? Blackening produces a black, peppery crust, which helps sear in all the flavor and juices, the spices used are commonly referred to as blackened spice or blackening seasoning. We also like to use this seasoning on the grill.
Many people mistakenly believe that blackening is a classic Cajun technique or recipe, like jambalaya, gumbo or etouffee, but that's not accurate. Chef Paul Prudhomme of K-Paul’s fame in New Orleans created and perfected the blackening process, which was originally meant as a fish recipe. Today blackening seasoning is used to treat all kinds of food, including shrimp, steak, chicken, pork and even vegetables.
The blackening does not come from the spices, but from the butter charring in the pan. The butter will char as soon as it hits the pan, creating the seared crust that keeps the meat or vegetables from drying out. If you do decide to blacken you should use a solid cast-iron skillet as any other pan might create a hazard or be ruined by leaving it on such high heat with nothing in it.
Hand blended from paprika, garlic, yellow mustard, onion, black pepper, oregano, cumin, cayenne, thyme, bay leaves and celery seed.