Prep 10 mins
Cook 0 mins
This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes I've tried and none ever disappointed me.
- 1 tablespoon sweet paprika
- 2 1⁄2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 3⁄4 teaspoon white pepper
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried oregano leaves
- Combine all ingredients. Keep unused portion in tight container.
I've been using the Paul Prudhomme Blackening Season for at least 20 yrs. I'm so happy someone figured out how to make it AND share. Thank you so much.
I used just a little bit of Thyme since we don't really like it, and I used 1/2 sweet paprika and 1/2 smoked paprika. It was delicious on blackened Tilapia! I think I'll make a big bowl of it to keep on hand instead of buying blackening spice at the store.
I tried the blackening seasoning recipe and made delicious, mouthwatering blackend chicken sandwiches with wing sauce and mayo for a sauce, pepperjack cheese, and lettuce and onion on a hamburger bun. That is the blackening seasoning recipe I have been searching for for twenty years. Thank you!