Ingredients
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1
-
2 1/2
-
1
-
1
-
1
-
3/4
-
3/4
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Paul Prudhomme’s Blackened Seasoning Blend,This is a copycat recipe.,I began using Paul Prudhomme’s cook books back in the mid 1980’s and still have 4 of his cook books. The ingredients for the seasoning used back then was a little different, and included Sweet paprika, salt, cayenne powder, black pepper, white pepper, dry mustard and fennel seeds. Amounts about those of the ingredients of the published recipe (I gave up red meat 20 years ago and have lost track of the this recipe – but I still talk about it to my meat eating friends – and still dream about my visit to his restaurant in New Orleans). Because it is dangerous to breath the smoke from the cooking meat I would get the coals on the BBQ outside to a white hot stage while heating the iron skillet on the stove top to close to melting. Season the steaks (New Yorks please because lean is best), move the skillet directly onto the coals and then add the steaks. 2 minutes a side. Wow! Think I’ll back slide just one meal.,A great blackening mix. I halved the amount salt called for and it was still a bit much!!
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Steps
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1
Done
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Mix All Ingredients Well. |
|
2
Done
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This Seasoning Is Fantastic When Used on not Only Fish, but Chicken and Steak as Well. |
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3
Done
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Dip the Meats in Melted Butter and Then Into This Mix Before Cooking. |
