Best 4 Paul Prudhommes Blackened Seasoning Blend Recipes

Paul Prudhomme's blackened seasoning blend is a mixture of spices that adds a distinctive flavor and kick to a variety of dishes. Whether you're looking for a zesty spice rub for grilled meats or a flavorful addition to your favorite seafood, Paul Prudhomme's blackened seasoning blend is sure to add a layer of complexity and depth to your cooking. With its unique blend of cayenne pepper, paprika, garlic, and onion, this seasoning blend will transform your dishes into a symphony of flavors.

Let's cook with our recipes!

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Paul Prudhomme's Blackened Seasoning Blend image

Make and share this Paul Prudhomme's Blackened Seasoning Blend recipe from Food.com.

Provided by byZula

Categories Low Cholesterol

Time 10m

Yield 1/4 cup

Number Of Ingredients 9

Ingredients

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon freshly-ground white pepper
3/4 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Steps:

Mix all ingredients well.
This seasoning is fantastic when used on not only fish, but chicken and steak as well.
Dip the meats in melted butter and then into this mix before cooking.

Nutrition Facts : Calories 223.2, Fat 5.5, SaturatedFat 1.1, Sodium 23292.7, Carbohydrate 47.6, Fiber 19.4, Sugar 4.7, Protein 9.6

BLACKENING SEASONING MIX PAUL PRUDHOMME

Blackening Seasoning Mix Paul Prudhomme image

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.

Provided by Rinshinomori

Categories Low Cholesterol

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Steps:

Combine all ingredients. Keep unused portion in tight container.

PAUL PRUDHOMME'S BLACKENED REDFISH

Paul Prudhomme's Blackened Redfish image

The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.

Provided by Molly O'Neill

Categories dinner, easy, quick, main course

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon paprika
2 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 cups unsalted butter, melted
6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick

Steps:

In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND RECIPE - (3.6/5)

Paul Prudhomme's Blackened Seasoning Blend Recipe - (3.6/5) image

Provided by á-170456

Number Of Ingredients 9

Ingredients

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon freshly-ground white pepper
3/4 teaspoon freshly-ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves

Steps:

Mix all ingredients well. This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking. This recipe yields about 1/4 cup.

Tips for Making Paul Prudhomme's Blackened Seasoning Blend:

Use a high-quality smoked paprika. This will give your blend a deep, rich flavor.
Toast the spices before blending. This will bring out their flavor and aroma.
Use a fine grind for your spices. This will help them blend together evenly.
Store your blend in an airtight container in a cool, dark place. It will keep for up to 6 months.
Experiment with different proportions of spices to create your own unique blend.

Conclusion:

Paul Prudhomme's Blackened Seasoning Blend is a versatile and flavorful spice blend that can be used on a variety of dishes. It is perfect for adding a kick of heat and flavor to chicken, fish, shrimp, and vegetables. It can also be used as a rub for meats before grilling or roasting. With its bold and smoky flavor, this blend is sure to become a staple in your kitchen.