Cajun Blackening Seasoning
A fiery and savoury blend of all spices typically associated with southern Creole cooking! The cooking technique of Pan Blackening was made popular in the 1980s by chef Paul Prudhomme. Actual blackening comes from a very hot fire, like a hot gas grill or a BBQ, though if you try to blacken inside a home kitchen you are likely to set off the fire alarm! This seasoning without being blackened as it's just a darned tasty, all-purpose seasoning.
Try it on fish, chicken, steak, eggs, French fries, vegetables and of course, blackening! It is great for BBQ's, seafood, beans and Creole style dishes. This blend is a mix of ethically sourced bay leaf, paprika, oregano, garlic, yellow mustard, black pepper, thyme, cumin, onion, cayenne and celery seed.
59 ml - sold in resealable, air tight, rice paper bags.