Cajun Blackened Seasoning
Peppery and sweet, our salt-free Blackened Seasoning embraces classic Cajun flavors in a versatile blend that’s not just for blackening. We combine sweetness and heat from paprika and cayenne with aromatic garlic and onion and the grounded pungency of mustard, black pepper, and cumin. Then we add the herbaceous spark of bitter oregano and grassy thyme, floral bay leaf, and briskly bitter celery seed, creating a roller coaster of a blend that bursts joyfully onto the plate, exciting and unpredictable. SALT FREE
Ingredients: Paprika, garlic, yellow mustard, onion, black pepper, oregano, cumin, cayenne, thyme, bay leaves and celery seed.
How to Use: Celebrity chef Paul Prudhomme first put blackened redfish on the menu of his New Orleans restaurant, K-Paul’s, in March, 1980. He developed this technique by dredging a thin fish filet in drawn butter and a seasoning blend, before laying it in a sizzling hot cast iron pan. Within a few days, the restaurant saw lines of customers clamoring for this new style of cooking. Within a few years, blackening had become ubiquitous with the idea of Cajun food, so much so that we forget it’s a relatively modern technique.
1/2 Cup Jar Net. Wt. 2.2 oz