Frugal Hausfrau
The early 1980’s. Oh my gosh, I had the time of my life. Young, single, making some pretty good money, I couldn’t have been happier traipsing around downtown Denver in dresses (with shoulder pads – now that style went overboard!) and high heels. I was lucky I had a job that was pretty well protected from the recession. And I was lucky that my friends and I ventured into a little basement restaurant that served up jazzy blues and just about anything you could want that was blackened. I fell in love! And nobody knew more about that New Orlean’s style of cooking than Paul Prudhomme, so here’s the famous Paul Prudhomme’s Blackened Seasoning Spice.
Paul Prudhomme was an interesting cat. He had quite a career, starting out with a failed hamburger joint and later in life, stepped down from the famed Commander’s Palace (which he turned into a world-class destination) to run his own restaurant, thereby paving the way for Emeril Lagasse.
In his younger days, Prudhomme is said to have made bags of spice mixes and would give them away. Later in life, he launched his own line of seasonings (Chef Paul Prudhomme Magic Seasoning Blends) which included his signature Blackened Redfish seasoning. This is that same seasoning.
This seasoning has a good bit of zing, but it’s not so hot, especially by today’s standards, that most people would have an issue with it. I’ve noticed the heat dissipates a bit over time; items made with this just aren’t as spicey, say, the next day.
When Paul Prudhomme put the recipe for Redfish in his cookbook, he gave instructions to use a lot of butter. He dipped the fish in butter before spicing, then used melted butter on both sides as it cooked, then he served it with butter. I just skip that step when I use his seasonings. A quick rub with a little olive oil, and then the seasoning works for me.
And while you can use this seasoning on Redfish, it’s fantastic with other things, too. I actually have one of Paul Prudhomme’s recipes already on my site, Honey Glazed Cajun Baked Ham, although instead of using his commercial blend, used my own…next time, I’ll use this spice blend since it’s his.
Here are 12 other delicious ways to use Cajun blackening seasoning:
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I think my fave way to use this seasoning mix is on chicken, particularly my Grilled Blackened Cajun Chicken and I recently made that in a largish quantity, just so I’d have enough for some meal prepping. It’s the perfect thing to use to spin off a few other recipes.
Remember, you can easily adjust the amount of heat in your Blackening spice and you can use it in a larger or smaller amount according to your preference for heat. Enjoy experimenting with these flavorful ways to use Cajun blackening seasoning in your favorite dishes!
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If you have a well-stocked spice cupboard, you’ll have no problem tossing together this seasoning mix. The one thing that you may not have is the white pepper. Other than that, it’s just common spices. It’s the amount of the hot ones that give this such a spicy kick.
I want to talk about the white pepper in this blend because it’s an item that may not be in everyone’s pantry. This is a great spice to use if you make any Chinese food; it’s essential (IMHO.) This is one of the spices that will give you that “aha” moment when you taste it in Chinese food. White pepper really doesn’t taste like black pepper. It’s a great candidate to buy in whole form (it keeps forever that way) and grind for the freshest flavor, but if it’s a spice you feel you would never use again it might be a candidate for buying the specified amount from a measure your own bulk jar.
Like all spices and herbs, store your seasoning in an airtight container in a dark, cool place. Over a stove, refrigerator or dishwasher is not ideal.
While this recipe calls for Cayenne, I hafta admit sometimes I like to add in something just a little spicier, a little Habanero powder maybe, or a little Aleppo pepper (but admittedly my spice cupboard is overflowing and getting a little outlandish! And that’s just more reason to mix up my own blends.) And sometimes, I’ll toss in smoked paprika instead of the commoner sweet paprika called for in the recipe.
One thing I do always do when I make this blackening seasoning? I cut back on the salt. By a full teaspoon. Hey, you can always add more but you can’t take away! Made with the full amount of salt, anything made with this seasoning will definitely have a zingy, salty taste.
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There are times when you absolutely need the best quality ingredients in a mix, and there are times when savvy shopping can save you a bit of hard-earned cash. Making your own spice mixes is one of those times.
I hope you’ve enjoyed this post on Paul Prudhomme’s Blackened Seasoning Spice! If you make this zippy spice blend, I’d love it if you’d check back and let me know how you like it and how you use it. And if you’d share this post, that would be great, too! If you would like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m always adding as I go along!
Take care all, and happy cooking!
Mollie
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I’m happy to announce that this week I will be cohosting at Fiesta Friday #286 with Laurena @ Life Diet Health. I almost always post my recipes at Fiesta Friday; if you click over, you’ll see lots of photos of recipes and a few other items. Just click on one and you’ll zip over to that blogger’s site. It’s a fun way to see the week’s recipes from many bloggers all in one place.
Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 27/10/2023 10:42
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