Cajun-Style Blackened Seasoning

Store in an airtight container in a cool, dark place to maintain freshness and potency of spices.

Pat your protein completely dry before applying the seasoning for a better crust.

Use in a very hot, well-seasoned cast-iron skillet with a bit of high-smoke-point oil (like canola or grapeseed).

Don't be afraid of the dark color; that's the sign of a successful blackening.

This seasoning is also great on vegetables like bell peppers, onions, and mushrooms.

Fish (redfish, snapper, catfish)

Shrimp

Chicken

Steak

Pork chops

Corn on the cob

Bell peppers

Onions

Using a pan that isn't hot enough, which can lead to steaming rather than searing.

Overcrowding the pan, which lowers the temperature and prevents a good crust from forming.

Using too little oil, which can cause the seasoning to burn before the protein is cooked.