Cajun And Blackening Seasoning Recipes

BLACKENED SEASONING

Steps:

• Add all of the spices to an airtight container. Seal and shake. Store at room temperature.

BLACKENED SEASONING MIX

Steps:

• Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

BLACKENED SEASONING

Steps:

• Gather the ingredients.
• Mix the ingredients well and funnel into a shaker.
• Seal well and store in a cool, dry place.
• 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.

CAJUN AND BLACKENING SEASONING

Steps:

• Combine the paprika, onion, garlic, cayenne, white pepper, black pepper, thyme, oregano, New Mexican chile, and chipotle chile in a bowl. Store in a covered container for at least 6 months.