There’s nothing revolutionary about pan-blackening these days, but when New Orleans chef Paul Prudhomme introduced the tecchnique in the early 1980’s, it sparked a whole movement of regional American cooking. This version of Cajun Blackening Spice makes a delicious sasoning for roasts, stews, grilled fare, and, of course, pan-blackened dishes.
Recipe for Cajun Blackening Spice
2 teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon hot paprika
2 teaspoons freshly ground black pepper
2 teaspoons freshly ground white pepper
1 teaspoon sweet paprika
Preparation: Combine all the ingredients and store in an airtight container. Makes 1/2 cup
Note: To pan-blacken fish, chicken, or steaks, heat a heavy dry skillet over high heat. Lightly brush the food with olive oil and thickly encrust it with Cajun Spice. Pan fry for 1 minute per side or until cooked to taste.