Blackened Seasoning from Paul Prudhomme

People like chef Paul Prudhomme certainly do not need any introduction. Some places have football or soccer players to worship, others have Formula One drivers - New Orleans has chefs. Food! Famous New Orleans chefs like Paul Prudhomme, Emeril Lagasse or Susan Spicer, are to Creole cuisine what Daniel Barenboim or Leonard Bernstein are to classical music!

Some 30 ago, Paul Prudhomme invented a technique of cooking fish and meat called "blackening". (There is a common misconception that blackening is traditionally Cajun, but it was actually Chef Paul Prudhomme who developed it). Blackening is a unique method. The food is dipped in melted butter and then dredged in a mixture of herbs and spices (usually thyme, oregano, chile, peppercorns and salt), then cooked in an extremely hot cast-iron skillet. Blackening Seasoning creates a spicy smoked dish with a visually appealing rich, brown-black color, which results from the combination of browned milk solids from the butter and charred spices. The charred spices create a crust that seals the juices inside and the outcome is the most delightful, mouthwatering, memorable taste.

Blackening was initially created to be used with redfish, but the same method can be applied to other types of fish as well as steak or chicken cutlets.

Ingredients:

• 1 tbsp sweet paprika
• 2 1/2 tsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground red pepper (cayenne)
• 3/4 tsp freshly-ground white pepper
• 3/4 tsp fresh ground black pepper
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried oregano leaves

Preparation:

1. Combine all ingredients thoroughly and store in an airtight jar or container.