Blackened seasoning is a popular blend of herbs and spices used in Southern US cooking, often with fish and chicken. It can be purchased or made at home, with ingredients varying by region. The seasoning should be applied heavily and evenly for a nice crust and can be cooked on a grill or cast iron skillet.
Blackened seasoning is a blend of herbs and spices used to impart flavor and color during cooking. The ingredients in this blend vary but may include salt, pepper, paprika, garlic, onion, thyme, and oregano. The blackened seasoning is popular in Southern cooking in the United States and is often used with fish and chicken. Most cooks use these spice blends when cooking over a high, direct heat.
Cajun chef Paul Prudhomme is usually credited with developing the blackening technique using a rockfish soaked in butter and seasonings. The fish is then cooked over high heat in an iron pan. Prudhomme developed this method for a restaurant in New Orleans and it has gradually gained popularity throughout the South. This technique has since been adapted for use with other types of fish, poultry, and meats.
Blackened seasoning can be purchased in the spice section of a grocery store or mixed together with ingredients a cook has on hand. Making a blackened seasoning blend allows the cook to better control the flavor of the dish and limit the sodium content for salt-sensitive diners. The cook can also control the amount of heat in the mixture by adding more or less pepper to the recipe. Homemade spice blends can be stored in an airtight container in a cool, dry place for several weeks or months.
The ingredients in these blends can vary significantly, depending on the region where the recipe was developed. Salt and black pepper are the two most common ingredients; paprika is also popular, because the red spice blackens well. Many recipes include a few other seasonings, like garlic and onion, to add depth to the flavor. Many blends also include cayenne pepper, which adds a significant amount of heat to the dish. Recipes may also include regional favorite flavors such as celery seeds or flavorings that complement the type of meat or fish being cooked.
When cooking with blackened seasoning, the spice mixture should be applied heavily and evenly, so the surface of the meat will darken and end up with a nice crust. While blackened hors d’oeuvres are traditionally cooked in an iron skillet, this method produces a huge amount of smoke. Cooks without a well-ventilated kitchen may choose to cook outdoors using a grill or cast iron skillet heated directly over charcoal. It’s important to give the grill or skillet time to preheat properly to char the spice mixture.
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