Blackening Seasoning Mix Paul Prudhomme

"This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes I've tried and none ever disappointed me."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by 2Bleu photo by 2Bleu
Ready In:
10mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Combine all ingredients. Keep unused portion in tight container.

Questions & Replies

  1. Is there a way to convert recipes on this site to more or fewer servings by selecting a different number of servings??
     
  2. Need a recipe of this but in larger amount, like a gallon
     
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Reviews

  1. Very Good! I think its just missing a couple of things to make it perfect: 1/2 the paprika should be the hot, smoky variety, add about 1 tsp fennel seed, and before you put in the thyme, oregano, and fennel you should break it down with either a mortar & pestle or use your fingers and the palm of your hand. DONT use a food processor - all that does is cut it into smaller pieces - you want to break down the husks and fibre to release all the potency. Do that, and it's 5 star!
     
  2. I have eaten at Paul Prudhomme's restaurant, K-Paul's in New Orleans, with my sweetie many times since 1979, including his delicious blackened steak. I have also bought many of the 24-oz containers (not the little 2-oz bottles) of the Blackened Steak Magic through the years. The recipe here cannot be authentic since one of the primary ingredients is fennel. Not sure what else is missing but fennel is a major source of the real flavor.
     
  3. This recipe is the exact recipe from Paul Prudhomme's Cookbook: The Prudhomme Family Cookbook: Old-Time Louisiana Recipes. By the eleven Prudhomme brothers and sisters. First Edition, copyright 1987. ISBN 0-688-07549-5
     
  4. I tried the blackening seasoning recipe and made delicious, mouthwatering blackend chicken sandwiches with wing sauce and mayo for a sauce, pepperjack cheese, and lettuce and onion on a hamburger bun. That is the blackening seasoning recipe I have been searching for for twenty years. Thank you!
     
  5. I've been using the Paul Prudhomme Blackening Season for at least 20 yrs. I'm so happy someone figured out how to make it AND share. Thank you so much.
     
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RECIPE SUBMITTED BY

You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.
 
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