Peppery and sweet, our salt-free Blackened Seasoning embraces classic Cajun flavors in a versatile blend that’s not just for blackening. Use with any meats, seafood, poultry, or pork. Use 1-2 Tbsp per 1 cup butter for charring.
How to use: To seal in the juices of the meat by forming a spicy crust you need to use lots of heat. Use a cast-iron pan for blackening, since it will stand up best to prolonged, high heat. If cooking space is limited, pre-heat your pan on an outside grill on high heat for 30 minutes, or put in a 450°F oven until your stovetop is ready to use. Keep your food cool as butter or oil sticks better. Keep your filets about ½" thick. Make enough butter and spice mixture to evenly coat all your filets. Dredge your meat in the butter and spices and place immediately into the prepared skillet. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the filets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more.
Ingredients: California paprika, garlic, yellow mustard, onion, black pepper, oregano, cumin, cayenne, thyme, bay leaves and celery seed
top of page
bottom of page