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.
- 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 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.
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.