15 Reviews

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.

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Ande B September 14, 2014

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.

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Teddy's Mommy September 20, 2010

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!

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Dan M. October 03, 2015

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.

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ron.crum00 April 12, 2015

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.

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mizjmassie September 18, 2011

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!

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nemokitty March 17, 2011

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.

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Lalaloula February 01, 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!

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mama smurf September 05, 2010

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.

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Wing-Man February 08, 2010

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.

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Catnip46 December 08, 2009
Blackening Seasoning Mix Paul Prudhomme