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.
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.
|Ingredients||Salt, Spices, Paprika, Onion, Sugar, Contains 2% or less of Garlic, Silicon dioxide (anti-caking agent). This product may contain bioengineered ingredients.|
|Recommended Applications||The 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 Preparation||No preparation required, ready to use as is.|
|Cuisine||American, Cajun, Southwestern American|
|Shelf Life||3 years|
|Handling / Storage||Store in a cool, dry place.|
|Country of Origin||United States|
|Dietary Preferences||Gluten-Free, Kosher Parve|
|Allergen Information||None Specified|