This blackened dressing is spicy, salty and perfectly balanced with nine herbs and spices. It is delicious on chicken, seafood and more when you want to give your meal an blackened heat.
What is the blackened dressing?
The blackened dressing is a traditional mixture of seasoning with a lot of flavor and good warmth. It is similar to Creole and Cajun -style mixtures. It tends to be less spicy than the Cajun seasoning and slightly more spicy than the Creolo. I like to think about the blackened dressing like that perfect middle ground for heat.
The blackened dressing (and the technique used to cook food with blackened seasoning) was invented by chef Paul Prudhomme. The traditional recipe uses Scorfano immersed in butter, then sprinkled with blackened dressing.
The name does not come from the color of the seasoning itself, but more from the cooking process. Seasoned fish, shrimp or chicken is generally seasoned and therefore cooked at high temperatures in a cast iron pan For a “blackened” dark crust.
What’s in the blackened dressing?
The blackened dressing usually unites salt, pepper, heat (cayenna or chilli pepper) and herbs. I discovered that the best blackened dressing uses some key ingredients to distinguish it.
The first is the smoked paprika. The smoked paprika is made with smoked peppers and this adds a punch of flavor to the seasoning.
Next is the combination of black and white pepper. White pepper is milder than black pepper while adding a little good flavor and heat, so the use of black and white pepper in this recipe is an excellent balance.
Here is the entire list of ingredients you need. Most of the objects are staples, so this blackened spice meets easily.
- 1 tablespoon Smoked paprika
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Cayenne pepper
- ¾ teaspoon Fresh ground white pepper
- ¾ teaspoon broken black pepper
- ½ teaspoon dry thyme leaves
- ½ teaspoon Dry oregano
How to do the blackened dressing
Making your mixture at home could not be easier. All you have to do is join all the ingredients in a bowl and mix to unite. Depending on how much you plan to use this dressing, you can adjust the recipe as needed to make more or less.
As for everything else I do and share on this site, they are everything about you who do your yours. Feel free to play with the ingredients to make you work. If you are making this dressing for your family and you have to reduce La Spezia, use less pepper than Cayenna. Do you want your fish to have a huge kick? Sprinkle some more pepper and cayenne in the mix.
Ways to use this mixture
Once your dressing mixed to your liking is ready to go to your favorite fish or cutting meat. It is also fantastic in ways that you may not expect (as sprinkled with vegetables or grilled potatoes). Here are some of my favorite ways to use the blackened dressing, so you can grill immediately:
Deposit and duration of conservation
If you have some remaining blackened condiment or you just want to forward, everything is fine. This mixture stores easily, so you can have it at your fingertips every time the craving for delicious shocks of prawns or nickened chicken. Place your dressing in an airtight container (I love these Glass spices jars), then keep in the pantry, in the closet or in any dry place. Your dressing will maintain its fresh and blackened taste for a maximum of 6 months.
Other seasoning recipes
Now that you know how easy it is to do your dressing at home, why stop at this recipe? Hey Grill Hey has a plethora of homemade condiments and rubs almost any meat and vegetables that you are cooking at home or on the grill. Take a look at some of our favorites below!
Boated condiment recipe
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Do the blackened dressing. Add all the ingredients and mix until it is well distributed.
1 tablespoon of smoked paprika, 2 teaspoons of salt, 1 teaspoon of powder onion, 1 teaspoon of garlic powder, 1 teaspoon of cayenna pepper, ¾ teaspoon of freshly ground white pepper, ¾ teaspoon of broken black pepper, ½ teaspoon of dry thyme leaves, ½ teaspoon of dried oregano
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Use or archive. Use immediately or store in a covered container. Use within 12 months.
Calories: 2Kcal | Carbohydrates: 1G | Protein: 1G | Fat: 1G | Saturated fat: 1G | Sodium: 194mg | Potassium: 12mg | Fiber: 1G | Sugar: 1G | Vitamin A: 180Iu | Vitamin C: 1mg | Soccer: 3mg | Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
** I originally published this post in April 2021, but recently I updated it with more useful information and suggestions. However, the recipe remains the same.
