House Blend Blackening Seasoning

Years after the buzzwords blackened redfish burst onto the foodie scene, I dined at Chef Paul Prudhomme’s restaurant in New Orleans. It took one mouthful of that flavor explosion to make me a life-long devotee. If you ask me about that dining experience, I will unashamedly confess that I licked my plate clean. Period.

I am including what I believe to be a replication of the authentic spice blend that was born in the kitchen at K-Paul’s. This blackening seasoning is so easy to throw together you may never buy it from the market again. A bonus of making your own is that you can personalize this recipe to control the amount of heat + salt + spice.

When I say control the heat, I am specifically thinking about my mom. She fans her tongue if i make her shrimp too hot. But in her case, I do not adjust the recipe; instead, I adjust the amount of seasoning with which I dust the shrimp. Instead of blackening them, I bronze them. Then she doesn’t have to fan her tongue.

Mouth fire alleviated.

I hope you love this spice blend as much as we do. You should absolutely modify it to your taste, making your own House Blend Blackening Seasoning perfect for your particular palate. Once you do, put this magic on EVERYTHING! My absolute favorite use is rimming the lip of my bloody mary. Oooo-weee! You my also enjoy these Quick + Easy Blackened Shrimp for a quick weeknight dinner.

Oh, BTW…this seasoning is beautifully complemented by sparkling wine.

Laissez les bon temps rouler!

XXOO AB

If you make this House Blend Blackening Seasoning, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!