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.
- Combine all ingredients. Keep unused portion in tight container.
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'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.
This is the best and boy was I glad to this recipe because it is so expensive in the grocery stores. For a 3 oz container it cost $7.99. Now I can make it for a fraction of the cost. I love anything and everything by Paul and this is no exception. I did find out that Creole seasoning works just as good if blackening isn't available. In fact, I have compared both recipes and the ingrediens are the same.