Blackened Seasoning is the choice for chefs who want to make Cajun-style blackened cuisine. It is also called salt-free blackened seasoning, blackening seasoning, and blackening spice.

Celebrity chef Paul Prudhomme first put blackened redfish on the menu of his New Orleans restaurant, K-Paul’s, in March, 1980. He developed this technique by dredging a thin fish filet in drawn butter and a seasoning blend, before laying it in a sizzling hot cast iron pan. Within a few days, the restaurant saw lines of customers clamoring for this new style of cooking. Within a few years, blackening had become ubiquitous with the idea of Cajun food, so much so that we forget it’s a relatively modern technique.

Blackened Seasoning is regularly purchased by independent spice shops, seasoning companies, and Asian fusion, American, and barbecue restaurants.

Flavor Profile

Blackened Seasoning is an expertly balanced salt-free blend. It is peppery, sweet, aromatic, pungent, bitter, and herbaceous, with notes of camphor.

How To Use

Blackened Seasoning is a delicious blend for fish, beef, lamb, seafood, and Blackened Chicken, as well as sturdy vegetables like broccoli, cauliflower, or Cajun Grilled Sweet Potatoes. You can combine Blackened Seasoning into the breading for fried green tomatoes, or toss over grilled eggplant or portobello tops for a vegetarian twist on a Cajun cookout. Season Quick and Easy Spicy Grilled Shrimp with Blackened Seasoning for an easy summer meal. It’s the perfect accent for southern New Year’s favorite Hoppin’ John. Make some dirty rice or Cajun-style Dirty Vegetarian Farro for a pungent side dish. Mix into vinegar-based potato salad or into a cheesy corn bake.