Cajun Blackened Seasoning Recipe

Prep: 10 mins

Cook: 0 mins

Total: 10 mins

Servings: 6 to 8 servings

Yield: 1/3 cup

63 ratings

Nutritional Guidelines (per serving)
5	Calories
0g	Fat
1g	Carbs
0g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	5
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 388mg	17%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	2%
Protein 0g
Calcium 7mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Cajun cooking, "blackened" is a method of cooking fish, meat, or poultry by searing it over very high heat in a black iron skillet. Chef Paul Prudhomme stated that the dish became a necessity at his New Orleans restaurant, K-Paul's Louisiana Kitchen. He had no grill or salamander, so he relied on the black iron skillet to give food its crusty texture. He first used the term "blackened" to describe a dish of redfish in his cookbook, Chef Paul Prudhomme's Louisiana Kitchen.

This mixture of spices and dried herbs are similar to the seasoning blend Chef Prudhomme used in his blackened redfish recipe.

A basic recipe for blackened redfish is included below the instructions for the blackened seasoning.

1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano

Gather the ingredients.

The Spruce
Mix the ingredients well and funnel into a shaker.

The Spruce
Seal well and store in a cool, dry place.

Tip

When using this method, the air will get smoky, so turn off the smoke alarm and turn on the exhaust fan.

Basic Blackened Redfish

Place a large cast-iron skillet over high heat until it is very hot, about 8 to 10 minutes.
Clarify about 1 cup of butter (or use melted ghee); put about 1/3 cup of the butter in a cup and set the remaining butter aside for serving. Add a few tablespoons of the butter in the hot pan.
Coat the redfish fillets liberally with the seasoning blend. Season as evenly as possible.
Arrange the fish fillets in the skillet and drizzle each fillet with about 1 teaspoon of the remaining melted butter. Cook the fillets for about 2 minutes (uncovered) until charred looking. Turn the fillets and add more butter to the pan. Cook for about 2 more minutes, drizzling with a little more butter. Serve the fish hot with some melted butter on the side for each guest.