Blackened Seasoning
TKB 5:Time to spice things up…
Oh so I’m trying something different this week. As much as I love seasoning with what I call the usual suspects, salt, pepper, and garlic powder, sometimes you need to spice things up, see what I did there. I wanted to make my own blackened seasoning because I was inspired by the flavors of New Orleans, also my fiancée just got back from her bachelorette trip from there as well. New Orleans has a rich food just and it was really interesting researching the history of Blackened Seasoning. I like how the creator Paul Prudhomme wanted to recreate the flavors you get from grilling outdoors but inside a kitchen. As someone who stays in a loft apartment and envies people with a porch to grill, this is a suitable replacement until that day comes when I get a grill. For the most part my blackened mix follows tradition but mine strays away when it comes to the herbs. Normally blackened spice mix has thyme and oregano. I didn’t feel like buying 2 different herb seasonings so I used what I had on hand which was Herbes De Provence, which I didn’t know was the actual name. I just thought Trader Joe’s was just trying to be extra when naming a herb mix. Anyways HDP uses other herbs along with thyme and oregano. Such as rosemary, basil, tarragon, and even lavender which gives it a nice floral note. So to end this long winded post about Blackened Seasoning I’m just here to say what is beautiful about cooking is the exploration of flavors and the ability to step out of your comfort zone and try new things.
1 tbs Smoke Paprika
1 tbs Garlic Powder
1 tbs Herbes de Provence
1 tbs Onion Powder
1 tsp Cayenne
1 tsp Black Pepper
1 1/2 tsp Salt
