Blackened seasoning is a flavorful and spicy seasoning blend traditionally used in Cajun and Creole cooking. It usually combines a mix of spices and herbs such as smoked paprika, salt, onion powder, garlic powder, cayenne pepper, white and black pepper, dried thyme, and dried oregano. The seasoning is known for its balanced heat, typically spicier than Creole seasoning but less intense than Cajun seasoning. The name "blackened" comes not from the color of the seasoning itself but from the cooking process. Food like fish, shrimp, chicken, or other meats is coated with this seasoning and then cooked at high heat, often in a cast iron skillet, which creates a dark, flavorful crust or "blackened" exterior. Blackened seasoning was popularized by Chef Paul Prudhomme in Louisiana, who originally used it on redfish by dipping it in butter, sprinkling with the seasoning, and cooking it to achieve that signature blackened crust. The seasoning adds bold, smoky, and slightly spicy flavors to dishes and can also be used on vegetables, tofu, and other foods to add depth and heat. In summary, blackened seasoning is a spicy, herbaceous blend used to create a distinctive crust on food through a high-heat cooking method, making it a staple in Louisiana-style cuisine and beyond. Typical ingredients for blackened seasoning include:
- Smoked paprika
- Salt
- Onion powder
- Garlic powder
- Cayenne pepper
- White pepper
- Black pepper
- Dried thyme
- Dried oregano
The seasoning is versatile and commonly used on seafood, chicken, steak, and vegetables to impart a flavorful, spicy crust.
