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Blackening Seasoning
From New Orleans Seafood Cookbook, by Andrew Jaeger and John DeMers

This spice blend gets its name from its use in "blackening" seafood or meat over very high heat in Cajun restaurants. It's our all-purpose Creole/Cajun spice blend. We recommend it highly over the commercial mixes available in grocery stores.


5 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 tablespoon ground white pepper
1 tablespoon dried thyme, crushed with a mortar and pestle
2 tablespoons garlic powder
1 tablespoon powdered oregano
1 teaspoon salt
1 teaspoon chile powder
1 teaspoon onion powder


Place all of the spices in a bowl and mix together with a whisk. The seasoning can be stored about 1 week in an airtight container.

Yield: Makes about 1 cup

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