Spice up your dishes with this zesty Homemade Blackening Seasoning! It's versatile enough to use on everything from fish and shrimp to poultry, beef, and beyond. Get ready to awaken your taste buds!
What is Blackening Seasoning?
Blackened seasoning is a mixture of herbs and spices, often including paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano. It is commonly used as a dry rub or coating for fish, chicken, or other meats before cooking. When cooked at high heat, the seasoning creates a blackened crust on the outside of the meat, giving it a unique flavor and appearance. Blackened seasoning has a spicy and smoky taste, and it can be purchased pre-made or made from scratch at home.
What does Blackened Mean in Cooking
In cooking, the term "blackened" describes a particular technique for preparing food, usually fish or meat. The cook coats the food in a blend of herbs and spices, known as blackening seasoning, and sears it over high heat until the surface becomes dark and crispy. The technique gained fame thanks to the renowned New Orleans chef, Paul Prudhomme, who used it to make his famous blackened redfish dish.
What is Blackening Seasoning Made of?
A quality blackening spice blend should have a perfect balance of heat, herbs, and bold flavors. You can achieve this flavor profile by combining paprika, garlic, onions, and salt. But to take the seasoning to a whole new level, we recommend adding a "secret ingredient" - smoked paprika. The smoky essence of this spice gives a unique depth of flavor to the blend and elevates it to the next level. With a touch of smoked paprika, our Best Ever Blackened Seasoning adds an explosion of flavor to any dish, leaving a firework-like sensation in your mouth.
How to Make Blackened Seasoning
- To make this blackening seasoning blend, all you need to do is combine smoked paprika, onion powder, salt, garlic powder, black pepper, dried thyme, oregano, and cayenne pepper in a small jar or bowl.
- Give it a good stir to ensure all the ingredients are evenly distributed. Once blended, transfer the mixture to an airtight container and store it in a cool, dry place.
How To Blacken Foods
To blacken your protein, first brush it with melted butter or olive oil, then heavily season it with blackening seasoning. Heat a cast iron pan to medium-high or high heat, and then cook the protein in the pan until both sides are charred and crusty.
Blackening is typically used for fish and shrimp, but can also be used for chicken, beef, and vegetables. For vegetables, simply toss them in oil and seasoning, then grill or roast them. This cooking method results in a flavorful and healthy meal with minimal effort.
How to Store Blackening Seasoning
- Keep it in an airtight container in a cool, dark place. This will help to prevent moisture, heat, and light from affecting the quality and flavor of the seasoning.
- You can use a glass jar with a tight-fitting lid, a plastic container with a snap-on lid, or a resealable plastic bag to store blackening seasoning. Make sure the container is clean and dry before adding it.
- Label the container with the name of the seasoning and the date you made it, so you can keep track of how long it's been stored. Homemade blackening seasoning can last for up to six months if stored properly.
- Avoid storing near the stove, oven, or other heat sources, as the heat can cause the spices to lose their potency and flavor. Additionally, keep the seasoning away from direct sunlight or other sources of light, as this can cause the spices to degrade over time.
Frequently Asked Questions
It will last for up to six months if stored in an airtight container in a cool, dark place. Be sure to check the expiration dates of the individual spices you use in the seasoning, as they may expire before the six-month mark.
Yes, you can use it on vegetables. It works particularly well on hearty vegetables like potatoes, sweet potatoes, and cauliflower.
Blackening seasoning works well on any type of meat, but it's particularly popular for use with fish like salmon or catfish. You can also use it on chicken, pork, or beef.
No, blackening is a cooking technique that involves searing meat, fish, or vegetables in a cast-iron skillet over high heat until it develops a crispy, blackened crust. Grilling, on the other hand, involves cooking food over an open flame or hot coals.
It's important to check the labels of the individual spices you use to make sure they don't contain gluten. Some brands of paprika and other spices may contain traces of gluten due to cross-contamination during processing.
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