Paul Prudhomme's Blackened Seasoning Blend

"This is a copycat recipe."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:
1/4 cup




  • Mix all ingredients well.
  • This seasoning is fantastic when used on not only fish, but chicken and steak as well.
  • Dip the meats in melted butter and then into this mix before cooking.

Questions & Replies

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  1. j9snyder
    A great blackening mix. I halved the amount salt called for and it was still a bit much!!
  2. Recipe Reader
    A very good seasoning! Easy to make, I had everything on hand. Thanks for posting!
  3. Jostlori
    Very good! This tastes exactly as I was expecting it to. Thanks for posting!
  4. Cheryl's Home Cookin'
    Loved it!!! I will be making this again. :)
  5. jillian_harp
    Great mix of spices! I used it on ahi tuna! wonderful!


  1. pbrittenham68
    I began using Paul Prudhomme's cook books back in the mid 1980's and still have 4 of his cook books. The ingredients for the seasoning I used back then was a little different, and included Sweet paprika, salt, cayenne powder, black pepper, white pepper, dry mustard and fennel seeds. Amounts about those of the ingredients of the published recipe (I gave up red meat 20 years ago and have lost track of the this recipe - but I still talk about it to my meat eating friends - and still dream about my visit to his restaurant in New Orleans). Because it is dangerous to breath the smoke from the cooking meat I would get the coals on the BBQ outside to a white hot stage while heating the iron skillet on the stove top to close to melting. Season the steaks (New Yorks please because lean is best), move the skillet directly onto the coals and then add the steaks. 2 minutes a side. Wow! Think I'll back slide just one meal.
  2. Sutefani
    i'm so glad i didn't buy blackened seasoning at the grocery store. this was super easy to make and delicious! i did have to substitute minced onion for the onion powder, but this coated my tuna steak perfectly and crisped up nicely. thank you!



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