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Cajun Blackening Spices

Cajun Blackening Spice is specifically designed for pan-blackening, but it can also be a good all-purpose Cajun seasoning for gumbos and other southern dishes. It’s significantly spicier than Creole Seasoning, so those who like it hot might prefer this one.

Blended from paprika, black and white pepper, herbs, onions, garlic and sea salt, it has a wonderful peppery heat and deep-south spiciness. For pan-blackening, brush some oil onto your chicken or fish and coat with the blackening spice. Fry in a dry pan. If you like it extra garlicky, mix some freshly crushed garlic into your spice blend first. Sprinkle over meats and seafood before grilling or pan frying for an authentic Cajun taste.

 
Cajun Blackening Spices
Author:
Cuisine: Cajun
Recipe type: Spice Mix
Ingredients
Ingredients - Option 1
  • 2 tablespoons paprika
  • 1 tablespoon ground dried oregano
  • 1 tablespoon ground dried thyme
  • 1 tablespoon cayenne pepper
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon finely ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
Ingredients - Option 2
  • 4 tablespoons smoked paprika (sweet or smoked – either or both will work)
  • 4 tablespoons onion powder
  • 4 tablespoons garlic powder
  • 4 tablespoons coconut sugar
  • 2 tablespoons chilli powder
  • 6 teaspoons sea salt
  • 4 teaspoons black pepper
  • 4 teaspoons white pepper
  • 4 teaspoons ground cumin
  • 2 teaspoons ground cayenne pepper
  • 2 teaspoons ground mustard
  • ⅛ teaspoon ground nutmeg
Instructions
  1. Mix together ingredients from either option 1 or option 2 and store in an airtight container, in a cool, dark place.

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