Blackening Seasoning Mix

"for use on fish, steaks, etc"
 
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photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by Sandi From CA photo by Sandi From CA
photo by PaulaG photo by PaulaG
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
5mins
Ingredients:
12
Yields:
1/3-1/3 cup
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ingredients

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directions

  • Combine the paprika, salt, garlic powder, cayenne, thyme, oregano and basil in a bowl.
  • Place the peppercorns and the chives in a spice grinder and blend until fine. Combine with blended seasonings.

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Reviews

  1. I'm on a salt restricted diet, so can't use the prepared seasoning mixes. I did this one with 1/2 the salt for blackened chicken alfredo. Wonderful. Thanks
     
  2. A wonderful spice mix! I made 1/4 of a batch and will mix up more as I need. I skipped the salt (didn't need it), also didn't have any dried chives and used only black peppercorn, fresh ground instead of cracked. I will try to find some dried chives next time. It was fabulous on shrimp. Thank you for the recipe!
     
  3. This seasoning mix was pretty good. Followed instructions with measurements exactly. I for some reason could not find the chives in the spice rack,pantry and cupboard. Major suggestion is to cut back on the salt to 1- 11/2 teaspoons. Two teaspoons is way to much and turned out very salty! Unless you like thinks to salty do not change a thing.
     
  4. I used this to prepare recipe#337911 and loved it. I used a premixed mixture of peppersorns so the proportions may not be as written in this recipe but the result was still wonderful. Thankyou for posting.
     
  5. MAJOR keeper of a recipe here. I used it on orange roughy and it was amazing. I did cut back on the cayenne (to about 1/8th of what's listed) as we're not crazy about too much heat. We're still talking about the wonderful flavor of this 3 days later, drooling over all the things we could use it on. Thanks for sharing this, chia!
     
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RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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