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  • Cajun Blackened Seasoning

    Posted on June 28th, 2017 admin No comments

    Two weekends ago, my wife asked me for a Cajun style Blackened Seasoning mix for a recipe she was working on. Turns out she was preparing fish tacos. I’m not a real fan of fish, unless it is catfish, breaded and fried, but these were quite exceptional. I’ll coax the fish taco recipe from her, but in the meantime here is the seasoning mix I built.

    Blackened (Cajun) Seasoning
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    Simple and Cheap way to add taste and spice to pan fried, baked or grilled foods. Great on fish, or chicken
    Prep Time
    5Minutes
    Prep Time
    5Minutes
    Blackened (Cajun) Seasoning
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Simple and Cheap way to add taste and spice to pan fried, baked or grilled foods. Great on fish, or chicken
    Prep Time
    5Minutes
    Prep Time
    5Minutes
    Ingredients
    Servings:
    Units:
    Instructions
    1. Mix all together and store in an air tight container.
    Recipe Notes

    General tips:
    I do my blackening in cast iron. Either my skillet on the stove /in the oven or a griddle on the grill.
    This gets smokey, so make sure your ventilation is up to snuff.
    I give my meat a toss in a high heat oil, (peanut / canola) before putting the rub on.
    Once you put the food down on the iron, flip only once.
    This is high heat cooking, so it is fast, do not walk away. Thick fillets of fish will take about 3 minutes per side, thinner 2, butterflied chicken breast can take 4-5.
    Remember, cook to temp, not by time.

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