📝 About This Recipe
Born in the bustling kitchens of New Orleans, this iconic spice blend is the soul of Cajun cooking, designed to create a savory, charred crust on proteins. It features a complex profile of smoky heat, earthy herbs, and pungent aromatics that bloom beautifully when hitting a white-hot cast iron skillet. This versatile rub transforms ordinary fish, chicken, or steak into a bold, restaurant-quality masterpiece that celebrates the vibrant spirit of the Gulf Coast.
🥗 Ingredients
The Color & Smoke Base
- 4 tablespoons Smoked Paprika (high-quality Spanish pimentón for deep color)
- 2 tablespoons Sweet Hungarian Paprika (adds sweetness and balances the smoke)
The Saline & Pungent Aromatics
- 3 tablespoons Kosher Salt (coarse grain preferred for texture)
- 2 tablespoons Garlic Powder (ensure it is fresh and not clumped)
- 2 tablespoons Onion Powder (toasted onion powder adds extra depth)
The Heat Profile
- 1 tablespoon Cayenne Pepper (adjust to 2 tbsp for extra spicy 'Voodoo' style)
- 1 tablespoon Black Peppercorns (freshly cracked/coarse ground)
- 1 tablespoon White Pepper (adds a sharp, floral heat distinct from black pepper)
- 1 teaspoon Red Chili Flakes (crushed finely)
The Herbaceous Finish
- 1 tablespoon Dried Oregano (Mexican or Mediterranean varieties both work well)
- 1 tablespoon Dried Thyme (rub between palms to release oils before adding)
- 1 teaspoon Dried Basil (finely crumbled)
- 1/2 teaspoon Celery Seed (provides a classic savory undertone)
👨🍳 Instructions
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1
Gather all your spices and ensure they are fresh; spices older than six months lose the volatile oils necessary for a proper blackening reaction.
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2
If your black peppercorns are whole, use a spice grinder or mortar and pestle to achieve a coarse, uniform grind.
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3
In a medium-sized glass mixing bowl, sift the smoked and sweet paprikas together to remove any lumps.
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4
Add the kosher salt, garlic powder, and onion powder to the bowl, whisking gently to combine.
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5
Integrate the 'Heat Profile' ingredients—cayenne, black pepper, white pepper, and chili flakes—distributing them evenly through the red base.
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6
Place the dried oregano, thyme, and basil in the palm of your hand and rub your hands together over the bowl; this 'bruising' technique reactivates the dried herbs.
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7
Add the celery seed and perform a final whisking for at least 60 seconds to ensure the blend is completely homogenous.
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8
Inspect the color; it should be a vibrant, deep brick-red with visible flecks of green herbs and black pepper.
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9
Transfer the seasoning to an airtight glass jar or spice tin to preserve the potency of the aromatics.
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10
Label the container with the date; for peak flavor, use this blend within 3 months.
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11
When ready to use, dredge your protein (fish or chicken) in melted butter first, then coat generously with the seasoning.
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12
Sear in a cast iron skillet over high heat until the spices form a dark, flavorful crust—this is the 'blackening' process.
💡 Chef's Tips
Always use a cast iron skillet for the best results; the high heat retention is vital for the 'blackening' effect. Avoid using oil with a low smoke point; butter is traditional for dredging because the milk solids help create the crust. If cooking indoors, ensure your kitchen is well-ventilated or turn on the exhaust fan, as the spices will create significant smoke. For a low-sodium version, reduce the salt by half and increase the onion and garlic powder for flavor compensation. To keep the mix from clumping in humid climates, add a few grains of dry rice to the bottom of your storage jar.
🍽️ Serving Suggestions
Classic Blackened Redfish served over a bed of buttery Meunière sauce. Cajun Chicken Pasta with a heavy cream and parmesan base to balance the spice. Blackened Shrimp Tacos topped with a cool lime-cilantro slaw and avocado. Dust over roasted corn on the cob (Elote style) for a Southern twist. Pairs beautifully with a crisp Abita Amber lager or a refreshing Sweet Tea.