Blackened Seasoning is very similar to Cajun seasoning.  It tends to be milder and smokier in flavor than it’s spicy cousin Cajun seasoning and leaves your protein with a crispy crust.

Quick and easy to whip up, blackening seasoning consists of smoked paprika, Kosher salt, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme and dried oregano. 

It is absolutely delicious on fish, shrimp, chicken, and even beef and pork.

Is Blackened Seasoning Spicy?

Blackening seasoning is very similar to Cajun seasoning.  It tends to be milder and smokier in flavor than it’s spicy cousin Cajun seasoning and leave the chicken with a crispy crust.

Blackening seasoning consists of smoked paprika, Kosher salt, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme and dried oregano. 

History of Blackened Seasoning:

If you have never heard of Chef Paul Prudhomme, I don’t have enough time to tell you everything about his illustrious career.  So, just a few high points.

Considered the Grandfather of Cajun Cuisine, Chef Prudhomme not only perfected it, he put it on the map!  

Born of modest means in rural Louisiana, Chef Prudhomme traveled the country taking several restaurant jobs until returning to New Orleans in 1970 to work as a sous chef at Le Pavilion Hotel working the night shift.

This is where Clarence Dupuy, a New Orleans City Counselman, made friends with Chef Prudhomme, and made a deal to open the Hotel Dupuy, giving Prudhomme the opportunity to create Louisiana food on his terms. 

The Restaurant at the Hotel Dupuy,  will always  be one of my favorite all time restaurants.  Unfortunately, it was another victim of the COVID pandemic but is starting to make a comeback with BISTEAUX which is currently open for cocktails.  But I digress . . . 

In 1975, Chef Prudhomme left to become the first American-born executive chef at Commander’s Palace, turning it into a world class dining experience.

Before, I get two long winded about Chef Prudhomme’s time at Commander’s Palace, I will say YES order the Creole Bread Pudding Soufflé – it is worth every decadent bite.

In 1979, Prudhomme and his wife Kay, opened the famous K-Paul’s.  Prudhomme ultimately appointed Emeril Lagasse as head chef of Commander’s Place when K-Paul’s demanded his full time attention.

What does all of this have to due with Blackening Seasoning you may ask?  For years Chef Prudhomme had been kicking around and experimenting with the formula for a blacking seasoning mix.  (He would even give away samples of his seasoning mixtures to his customers.)

He originally conceptualized the dish – Blackened Redfish – as being cooked over an open flame but, al lass, one was not available to him at K-Paul’s.  So out came the trusted cast iron pan.

The redfish fillets were dipped in melted butter, seasoning with a variety of spices, and seared in a smoking hot cast iron pan, with more butter being poured over.

It was such a hit that people could not get enough of it! (It actually become so popular that new fishing regulations needed to be put in place to stop the over harvesting of the species.)

It created shock waves throughout culinary word cementing K-Paul’s place in Cajun food history and propelling Chef Prudhomme to his rightful place as Grandfather of Cajun Cuisine.  

Unfortunately, K-Paul’s was another victim to COVID-19 and it permanently shut down in July of 2020 making it yet another culinary landmark lost to the pandemic.

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If you love it, leave a comment below.  I would love to hear from you and this would help me with future recipes!

Contact me if you would like to see any of your childhood favorites updated or reinvented.