Blackened Seasoning

I got this recipe on my bachelorette trip. We took a cajun cooking class at the Viking Cooking School, needless to say…it was wonderful. Whitney Roberson, Amy Claire Smith, Payton Davis, Brittany Heinsz and myself made a meal fit for a cajun queen. One recipe that I consistently use is the Blackened Seasoning recipe. I make it in large quantities and store it in a mason jar.

Blackened Seasoning  (Makes about 1/2 cup)

In recipes for blackened food the fish or meat is rubbed with this spic mixture before it is cooked in an extremely hot skillet. This forms a black, crispy crust over a tender, moist interior. 

Ingredients:

2 tablespoons paprika

1 teaspoon dried thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon granulated sugar

1 tablespoon fine salt, or to taste

2 teaspoons freshly ground black pepper

1 1/4 teaspoons cayenne pepper, or to taste

2 teaspoons dried oregano

Directions:

1. Stir together all ingredients with love.

2. Store at room temperature in an airtight container.

I will post more of the recipes from our class tomorrow. I am calling it a night! Nighty night folks. Sweet dreams and don’t let the bed bugs bite.