Close
Ingredients
| salt: 1/2 cup |
| cayenne pepper: 1/4 cup |
| black pepper: 4 Tbl (fresh ground) |
| paprika: 3 Tbl |
| onion powder: 2 Tbl |
| garlic powder: 2 Tbl |
| dried thyme (leaves): 1 1/2 tsp |
| ground cumin: 1 1/2 tsp |
Cajun Blackening Spice
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
10 serving(s)
Tags
- Mix seasonings together and store in air tight container.
- To crust a fish or meat, chill the meat in frig;
- pat it dry;
- dredge in melted butter;
- then dredge in the seasoning. (Some meals also benefit at this point by resting for 10 minutes before frying.).
- Place it on the pan at the hottest temperature you can safely handle.
- It makes surface contact for only minutes, so don't walk away, and persevere through the smoke.
- If the fish/meat is thick, have a hot oven prepped to ensure the meal is cooked through, blackened on the outside and not simply burned.