My Favorite Cajun Or Blackening Spice Recipes
BLACKENED SEASONING MIX
Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.
Provided by DJBPITT
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 0.5 g
MY FAVORITE CAJUN OR BLACKENING SPICE
This is from top secret recipes. I use this blend for my southwest seasoning and it is excellent on sauteed scallops in butter. It is so versatile that I look for recipes to use this seasoning.
Provided by mini_1
Categories Cajun
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix well and store in a cool dry place.
- This blend is best cooked in butter.
- Blackened chicken alfredo, scallops, shrimp and halibut are but a few things that I love this seasoning on.
Nutrition Facts : Calories 48.2, Fat 0.6, SaturatedFat 0.1, Sodium 3493.3, Carbohydrate 11.3, Fiber 2.5, Sugar 4.7, Protein 1.3
CAJUN BLACKENING SPICE
Sprinkle over meats and seafood before grilling or pan frying for an authentic Cajun taste. I like to mix with breadcrumbs for casserole toppings. Or for stuffed mushrooms.
Provided by Dancer
Categories Cajun
Time 5m
Yield 1/4 c.
Number Of Ingredients 7
Steps:
- Combine and store in an air-tight container.
Nutrition Facts : Calories 215.5, Fat 7.8, SaturatedFat 1.4, Sodium 23.7, Carbohydrate 43.7, Fiber 24.4, Sugar 6.7, Protein 9.9
CAJUN BLACKENING SPICE
Best if on a cast iron skillet, OUTSIDE on a high flame. Inside, use a fan to deal with the smoke or turn off your smoke alarms. This crispy crust is seared on by the hot pan. Baltimore Sun
Provided by AliciaGski
Categories Cajun
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 31.4, Fat 0.8, SaturatedFat 0.1, Sodium 5663, Carbohydrate 6.6, Fiber 2.4, Sugar 1.4, Protein 1.3
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.
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