Blackened Seasoning

Store in an airtight container in a cool, dark, dry place to maintain freshness.

Pat protein dry before applying seasoning for a better crust.

Use generously on proteins like chicken, fish, steak, and shrimp before searing or grilling.

Can also be used on vegetables for added flavor.

Adjust cayenne pepper or add chili powder for more heat.

Seared fish (like redfish or salmon)

Chicken breasts or thighs

Shrimp

Steak

Corn on the cob

Roasted potatoes

Not using enough seasoning to achieve a proper 'blackened' effect.

Burning the seasoning before the food is cooked through by using too high heat too quickly.

Not patting food dry, which can lead to steaming rather than searing.