Cajun and Blackening Seasoning

Oh, mama! This one's hot. Not in that obnoxious, burns you right off the bat kind of way, but in that slow, didn't see it coming, want to take two more bites to feel the burn just that much longer kind of way. That's a good kind of pain. This seasoning has got three different types of chiles to make it complex and give it some heat, plus white and black pepper to round it out. Use hot or smoked paprika instead of regular to alter the flavor, if you like. We don't call for any salt in our recipe, but you can use as little or as much as you like without making the food overly salty. However, do remember to salt your fish in addition to using the spice in a recipe. And if you're using the blend for blackening, get that exhaust fan going or be prepared to set off every smoke alarm you have. (Better yet, do your blackening outside on the grill in a cast-iron skillet!)

Preparing Time: -
Total Time: -
Served Person: Makes about 2 cups

Cajun/Creole No-Cook Quick & Easy Spice Thyme Oregano Paprika

2 tablespoons white pepper
4 tablespoons paprika
3 tablespoons dried granulated onion
3 tablespoons dried granulated garlic
1/4 cup cayenne pepper
3 tablespoons finely ground black pepper
1 1/2 tablespoons ground thyme
1 1/2 tablespoons ground oregano
2 tablespoons ground new mexican chile
1 tablespoon ground chipotle chile

Carbohydrate 25 g(8%)
Fat 2 g(4%)
Fiber 9 g(36%)
Protein 5 g(9%)
Saturated Fat 0 g(2%)
Sodium 58 mg(2%)
Calories 113

Preparation 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. From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, (C) Â© 2013 Viking Studio

Cajun and Blackening Seasoning

Ingredients

Nutrition facts