Blackening Seasoning Mix Paul Prudhomme

Rinshinomori's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 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

Directions:

1. Combine all ingredients. Keep unused portion in tight container.

Reviews

[Teddy's Mommy]

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.

[mizjmassie]

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.

[nemokitty]

Wow, this was definitely spicy! Course that's why I picked this recipe to make... all the seasonings sounded up our alley and it was great!