BLACKENED SEASONING
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
CAJUN DRY RUB
This is a great combo of spices!! It can be used on just about anything!! (I made fake fries using this rub on potato planks!!) But also great for poultry!
Provided by katie in the UP
Categories Cajun
Time 10m
Yield 1/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Store leftovers in jar.
Nutrition Facts : Calories 340.3, Fat 15.5, SaturatedFat 2, Sodium 7322.9, Carbohydrate 51.5, Fiber 21.4, Sugar 8.6, Protein 15.6
CAJUN BLACKENING DRY RUB
I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob.
Provided by Dreamer in Ontario
Categories Cajun
Time 5m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Mix all ingredient together and store in airtight container up to 2 weeks.
Nutrition Facts : Calories 237.9, Fat 9.9, SaturatedFat 1.6, Sodium 20988.3, Carbohydrate 45.1, Fiber 24, Sugar 6, Protein 11.3
CAJUN DRY RUB
Make and share this Cajun Dry Rub recipe from Food.com.
Provided by Debbie R.
Categories Meat
Time 5m
Yield 1 recipe
Number Of Ingredients 8
Steps:
- Mix and store in airtight container.
- To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.
BLACKENED SEASONING MIX
Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.
Provided by DJBPITT
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 0.5 g
CAJUN SPICE RUB MIX RECIPE
Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.
Provided by Rita1652
Categories Cajun
Time 5m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Mix all ingredients together and place in a jar.
- Store in a cool, dark place up to 1/2 a year.
- Enjoy!
CAJUN AND BLACKENING SEASONING
Steps:
- Combine the paprika, onion, garlic, cayenne, white pepper, black pepper, thyme, oregano, New Mexican chile, and chipotle chile in a bowl. Store in a covered container for at least 6 months.
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