Paul Prudhomme's Blackened Seasoning Blend
Description
This authentic Paul Prudhomme blackened seasoning recipe is the legendary Cajun spice blend that put Louisiana cooking on the map. Perfect for blackening fish, chicken, steak, and shrimp, this homemade copycat seasoning takes just 5 minutes to mix and beats any store-bought version.
Ingredients
- 1 tbsp sweet paprika
- 2½ tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- ¾ tsp white pepper
- ¾ tsp black pepper
- ½ tsp dried thyme leaves
- ½ tsp dried oregano leaves
Instructions
- Measure all spices into a small mixing bowl using level measuring spoons for accuracy.
- Whisk ingredients together for 30 seconds until the blend is uniform in color with no streaks of individual spices visible.
- Transfer to a clean, airtight glass jar or spice container.
- Label with the date and store in a cool, dark pantry away from heat and light.
Equipment
- Small Bowl
- Whisk
Notes
- Storage: Keeps fresh for up to 6 months in an airtight container. For maximum potency, use within 3 months.
- Scaling: This recipe doubles, triples, or quadruples perfectly. Make a big batch for gifting.
- Substitutions: No white pepper? Use additional black pepper, though the flavor profile will shift slightly.
- Heat Level: Reduce cayenne to ½ teaspoon for a milder blend, or increase to 1½ teaspoons for extra heat.
- Best Uses: Blackened redfish, catfish, salmon, chicken, shrimp, steak, roasted vegetables, popcorn, and eggs.
Nutrition
Serving: 1ServingCalories: 7kcalCarbohydrates: 1gProtein: 0.3gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 728mgPotassium: 37mgFiber: 1gSugar: 0.1gVitamin A: 544IUVitamin C: 1mgCalcium: 8mgIron: 0.4mg