Best 5 Paul Prudhommes Blackened Seasoning Blend Recipes
**Blackened Seasoning Blend: A Journey of Bold Flavors and Culinary Delights**
In the realm of culinary arts, few things are as enticing and flavorful as blackened dishes. Originating from the vibrant city of New Orleans, this unique cooking technique involves searing food at high temperatures, resulting in a delectable charred crust and a symphony of bold, smoky flavors. At the heart of this culinary magic lies the blackened seasoning blend, a masterful combination of spices that imparts an unforgettable taste experience.
This article presents a comprehensive guide to blackened seasoning blend, delving into its origins, flavor profile, and versatility in various recipes. Discover the secrets behind this culinary marvel and embark on a journey of taste exploration. From the classic blackened redfish to the tantalizing blackened chicken and the delectable blackened shrimp, this article offers a collection of mouthwatering recipes that showcase the transformative power of blackened seasoning.
Prepare to ignite your taste buds as we uncover the secrets of this extraordinary blend. Learn how to create your own blackened seasoning at home, ensuring that you have this culinary treasure always at your fingertips. Explore the diverse applications of blackened seasoning, extending its magic beyond seafood to meats, vegetables, and even pasta dishes. Immerse yourself in the world of blackened cuisine and unlock a new dimension of flavor in your cooking adventures.
BLACKENED SEASONING
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Use this delicious blackened seasoning to cook fish, meat, or poultry by searing it over very high heat in a black iron skillet. It's a Cajun classic.
Provided by Diana Rattray
Categories Spice Mix
Time 10m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Mix the ingredients well and funnel into a shaker.
- Seal well and store in a cool, dry place.
- Place a large cast-iron skillet over high heat until it is very hot, about 8 to 10 minutes.
- Clarify about 1 cup of butter (or use melted ghee); put about 1/3 cup of the butter in a cup and set the remaining butter aside for serving. Add a few tablespoons of the butter in the hot pan.
- Coat the redfish fillets liberally with the seasoning blend. Season as evenly as possible.
- Arrange the fish fillets in the skillet and drizzle each fillet with about 1 teaspoon of the remaining melted butter. Cook the fillets for about 2 minutes (uncovered) until charred looking. Turn the fillets and add more butter to the pan. Cook for about 2 more minutes, drizzling with a little more butter. Serve the fish hot with some melted butter on the side for each guest.
Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 530 mg, Sugar 0 g, Fat 0 g, ServingSize 1/4 cup (6 to 8 servings), UnsaturatedFat 0 g
PAUL PRUDHOMME'S BLACKENED REDFISH
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams
BLACKENING SEASONING MIX PAUL PRUDHOMME
This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes I've tried and none ever disappointed me.
Provided by Rinshinomori
Categories Low Cholesterol
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients. Keep unused portion in tight container.
PAUL PRUDHOMME'S BLACKENED SEASONING BLEND
Make and share this Paul Prudhomme's Blackened Seasoning Blend recipe from Food.com.
Provided by byZula
Categories Low Cholesterol
Time 10m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients well.
- This seasoning is fantastic when used on not only fish, but chicken and steak as well.
- Dip the meats in melted butter and then into this mix before cooking.
Nutrition Facts : Calories 223.2, Fat 5.5, SaturatedFat 1.1, Sodium 23292.7, Carbohydrate 47.6, Fiber 19.4, Sugar 4.7, Protein 9.6
PAUL PRUDHOMME'S BLACKENED SEASONING BLEND RECIPE - (3.6/5)
Provided by รก-170456
Number Of Ingredients 9
Steps:
- Mix all ingredients well. This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking. This recipe yields about 1/4 cup.
Tips:
- Use a heavy-bottomed skillet or griddle to ensure even cooking and prevent sticking.
- Make sure the skillet is very hot before adding the seasoned meat. This will help create the signature blackened crust.
- Do not overcrowd the skillet. Cook the meat in batches if necessary to avoid steaming.
- Cook the meat over high heat for a short amount of time. This will help prevent the meat from becoming tough.
- Use a metal spatula to flip the meat. A wooden spatula may not be able to withstand the high heat.
- Season with additional salt and pepper to taste before serving.
Conclusion:
Paul Prudhomme's blackened seasoning blend is a versatile and flavorful spice mix that can be used to add a kick to a variety of dishes. Whether you're grilling, pan-searing, or baking, this blend of spices will add a delicious Cajun flair to your food. So next time you're looking for a way to spice up your meals, reach for Paul Prudhomme's blackened seasoning blend. You won't be disappointed!
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