Cajun Blackening Seasoning

Popularized by the New Orleans chef, Paul Prudhomme, this Cajun blackened seasoning can be added to fish or other meats for traditional Creole meals. Some cooks defy convention and use this Cajun blackening spice in pickling or to dust the top of homemade bread before baking.

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Blackening is a popular technique used in Southern and Creole cooking. Of all the cooking techniques out there this one is probably the punk rocker, wearing black torn up jeans and sporting more than one lip piercing – it has attitude and requires a lot of guff to pull off. Slather your meat, chicken, or fish in melted butter and then dredge it in flour and our Cajun blackened seasoning. Place in a cast iron pan so hot the air above it shimmers. Sear hard on all sides until nicely charred on the outside but still tender inside.

We also love to add this Cajun blackening spice to egg dishes; deviled eggs, egg salad, and even omelettes benefit from this twangy mixture.

More Information
IngredientsSalt, Spices, Paprika, Onion, Sugar, Contains 2% or less of Garlic, Silicon dioxide (anti-caking agent). This product may contain bioengineered ingredients.
Recommended ApplicationsThe Cajun Blackening Seasoning adds a tangy and bold flavor to any seafood or meat, and can be sprinkled on grilled or fried vegetables for the same effect.
Basic PreparationNo preparation required, ready to use as is.
Product StylePowder
CuisineAmerican, Cajun, Southwestern American
Shelf Life3 years
Handling / StorageStore in a cool, dry place.
Country of OriginUnited States
Dietary PreferencesGluten-Free, Kosher Parve
Allergen InformationNone Specified


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