Cajun Blackening Spice

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 spice makes a delicious sasoning for roasts, stews, grilled fare, and, of course, pan-blackened dishes.

Recipe for Cajun Blackening Spice

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Ingredients

2 tablespoons 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.

Cajun Blackening Spice © 2006 The Epicentre. All rights reserved.