Cajun Blackening Spice
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
- 118.29 ml salt
- 59.14 ml ground cayenne pepper
- 59.16 ml fresh ground pepper
- 44.37 ml paprika
- 29.58 ml onion powder
- 29.58 ml garlic powder
- 7.39 ml dried thyme
- 7.39 ml ground cumin
directions
- Mix seasonings together and store in air tight container.
- To crust a fish or meat, chill the meat in frig;
- pat it dry;
- dredge in melted butter;
- then dredge in the seasoning. (Some meals also benefit at this point by resting for 10 minutes before frying.).
- Place it on the pan at the hottest temperature you can safely handle.
- It makes surface contact for only minutes, so don't walk away, and persevere through the smoke.
- If the fish/meat is thick, have a hot oven prepped to ensure the meal is cooked through, blackened on the outside and not simply burned.
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RECIPE SUBMITTED BY
AliciaGski
Millersville, 0
<p>Married, mother of 2 plus, retired Air Force, full-time instructor/designer of classroom and on-computer educational courses and part-time English teacher. Used to love cooking and crafts (life member Girl Scout) but lost the passion; trying to rekindle old flames.</p>