Blackening Seasoning is a spice blend concocted by New Orlean’s famous chef, Paul Prudhomme. It’s a combination of herbs and spices that tastes amazing on fish, shrimp, or chicken. It is an essential ingredient of several of my recipes, including Blackened Fish Or Chicken, Blackened Shrimp, or The Saint Paul, my signature spicy blackened chicken sandwich. I hope you enjoy it as much as I do.
Paul Prudhomme: When the taste changes with every bite and the last bite tastes as good as the first, that’s Cajun.
Blackening Seasoning Recipe
Blackening Seasoning
Paul Prudhomme's famous savory, spicy seasoning for blackened fish or chicken.
Equipment
- 1 small bowl
Ingredients
- 2 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp black pepper – finely ground
- 1 tsp white pepper – finely ground
- 1 tsp thyme – dried
- 1 tsp basil – dried
- 1 tsp oregano – dried
- 1 tsp kosher salt
Instructions
- Add all ingredients to a small bowl, combine well.
PRIVATE NOTES
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 196mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 587IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 0.4mg
Related Recipes
Blackened Fish or Chicken
Spicy fish or chicken cooked with Paul Prudhomme's famous blackening spice blend.
Check Out This Recipe
Blackened Shrimp
Jumbo shrimp coated in Blackening Seasoning, and lightly fried in butter.
Check Out This Recipe
The Saint Paul
Blackened chicken sandwich with melted provolone, spicy aioli, lettuce and tomato on brioche buns.
Check Out This Recipe
Spicy Creole Remoulade
A creamy, savory, spicy mayonnaise-based Creole sauce typically used with seafood or on sandwiches.
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