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!
I have eaten at Paul Prudhomme's restaurant, K-Paul's in New Orleans, with my sweetie many times since 1979, including his delicious blackened steak. I have also bought many of the 24-oz containers (not the little 2-oz bottles) of the Blackened Steak Magic through the years. The recipe here cannot be authentic since one of the primary ingredients is fennel. Not sure what else is missing but fennel is a major source of the real flavor.
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.
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!
Awesome spice mix! Very flavourful with many different layers of taste. I scaled the recipe back to 1 serving and that was the perfect amount for a hot chili I was cooking today. Mmmm!
THANK YOU SO MUCH for sharing this great recipe with us, Ill keep it handy.
Made and reviewed for Aussie Swap February 2011.
I made this last night to use in Voodoo Pasta Voodoo Pasta. I didn't have white pepper so I just used 2 teas. of black pepper and 1/2 teas. of cayenne. Next time I think I will add more cayenne. Other than the pepper change I followed the directions...perfect. Thank you for a great recipe!
I made a batch of this a couple of months ago and just tried it the other night on NY Strip steak blackened in a very hot skillet. Fabulous! This blend is very very close to Pauls at a fraction of the cost. However, I did add 1/2 tsp chili powder and 1/2 tsp ground cumin. I made mine with less salt and it was still plenty salty. Next time I will reduce even more or reduce the amount I put on the steaks. Thanks for posting. Update 02/08/10 - Used this on some shrimp and crawfish and it was great.
Tasted pretty good except for the thyme and oregano leaves which took away the flavor from the other great spices. All I could taste were these two things. It was good but just not for me. I'll try making it again but will omit the thyme and oregano.