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Blackening Seasoning

This rub is like cajun fairy dust! Sprinkle it on top of anything and you are immediately transported to Bayou country- laissez les bon temps roulez! It’s definitely got some kick, so easy does it, mes amis. Paul Prudhomme, the legendary oracle of cajun and creole cuisine, inspired this rub recipe. It’s a smoky, savory blend of paprika, pepper, garlic, herbs, and salt. I really love this dusted over fresh seafood- it’s an especially nice seasoning for flaky white fish and shrimp, but it’s also delightful on salmon and chicken.

I used it to season skinless red snapper filets the other night- yum! A teaspoon rubbed onto each side of the filet (along with some olive oil) creates a flavorful crust when the snapper is pan seared. I have also put it to use while grilling vegetables. A tiny bit (just a teaspoon or so) tossed with EVOO into some halved, fresh okra made for a delicious grilled okra and corn succotash recently.

I simply grilled about 2 cups of the seasoned okra in a grill basket until crisp and brown and combined it with 2 ears of grilled corn, 1 cup of halved cherry tomatoes, the juice of a lemon, olive oil, basil, salt, and pepper. Voila! In the words of The Rolling Stones, “paint it black”- you won’t look back!


makes about 1/3 cup


1 tbsp smoked sweet paprika

1-1/2 tsp garlic powder

1/2 tsp cayenne pepper

1/2 tsp dried oregano

1/2 tsp dried thyme

2-1/2 tsp kosher salt

1/2 tsp black pepper



Place all ingredients in a small bowl and stir to evenly combine. Sprinkle on seafood, meat, and vegetables! Will keep in an airtight container stored in a cool, dry place for months.

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