By Rinshinomori on April 09, 2008
Photo by Lalaloula
Photo by Lalaloula
"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."
Serving Size: 1 (5 g)
Servings Per Recipe: 6
"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'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."
"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 recipe#313463. 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."
"Great mix of spices! I rubbed it on swordfish steaks and seared them in a saute' pan with a little olive oil to season up the swordfish in Recipe #241242. It worked wonderfully, thanks for sharing the recipe. :)"
"This recipe is right on1 it makes a great blackening rub!"
"Very delicious! This stuff is so darn expensive in the store but costs only pennies to make yourself! I sprinkled over catfish fillets and broiled. It is a similar result to skillet blackened fish but without the smoke because my exhaust fan can't keep up with the traditional method. I also put a tsp in some dirty Cajun rice and boy did that kick it up a notch! I love this stuff. Thanks Rinshin!"
"Made this to use on some "Black and Blue" burgers. Was delish!! Thanks for posting."
"Great recipe! I used it as a rub for steak and as part of a recipe for fried chicken. Thanks for sharing."