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Our Blackened Seasoning combines classic Cajun flavors such as paprika, cayenne, garlic, onion, mustard, black pepper, cumin, oregano, thyme, bay leaf, and celery seed. This seasoning blend, which has become synonymous with Cajun cooking for many, is actually a relatively recent addition to the Cajun food scene. Both the seasoning and the cooking technique (blackening) were created and perfected by Chef Paul Prudhomme in the 1980's.
To properly blacken a protein, you need two things - a good amount of Blackening Seasoning and a LOT of butter. Blackening not the goal? This is a great addition to grilled/roasted potatoes, mix with softened butter and smear on freshly cooked corn on the cob or add it into the breading for a flavorful chicken tender.
