Dive into the heart of Cajun cooking with Louisiana Blackout, a peppery and sweet blackened seasoning that’s salt-free and bursting with classic flavors. This versatile blend combines the heat of paprika and cayenne with the aromatic notes of garlic and onion, grounded by the pungency of mustard, black pepper, and cumin. It also features the herbaceous spark of bitter oregano, grassy thyme, floral bay leaf, and briskly bitter celery seed, creating a vibrant roller coaster of flavors that dance joyfully on your plate.
Perfect for Blackening:
To achieve that signature spicy crust and seal in the juices of your meat, you need lots of heat. Here’s how to do it:
1. Preheat Your Pan: Use a cast-iron pan for its durability under high heat. If space is limited, preheat the pan on an outdoor grill on high for 30 minutes or in a 450°F oven until ready.
2. Prepare Your Food:
- Keep your food cool to help butter or oil stick better.
- Use filets about ½" thick.
- Make enough butter and spice mixture to coat all your filets evenly.
3. Cook: Dredge your meat in the butter and spices, then place immediately into the prepared skillet. Cook, uncovered, until the underside looks charred (about 2 minutes). Turn the filets over, add 1 teaspoon of butter on top, and cook for another 2 minutes or until done.
For the best results, use 1-2 tablespoons of Blackened Seasoning per cup of butter.
Versatile Uses:
- Fish, Chicken, Beef, Lamb, and Seafood: Perfect for blackening any meat.
- Sturdy Vegetables: Great for broccoli, cauliflower, or even grilled eggplant and portobello tops.
- Cajun Spice Blend: Ideal for grilled chicken, shrimp, or adding a Cajun twist to vegetarian dishes.
- Creative Dishes:
- Toss with vinegar-based potato salad.
- Mix into a cheesy corn bake.
- Roast onions and tomatoes with the seasoning for a spicy ragout.
- Mix into the breading for fried green tomatoes for a true Southern delight.
Ingredients:
Paprika, garlic, yellow mustard, onion, black pepper, oregano, cumin, cayenne, thyme, bay leaves, and celery seed.