Answers:
teaspoons ground paprika
4 teaspoons dried fern thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon granulated sugar
2 teaspoons saline
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your soft spot
1 teaspoon dried palm leaf oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Other Answers:
Black pepper,paprika,garlic powder,onioin powder,sugar,saline and pepper.
Source(s):
me
Yes I do and it isn't unforced to recreate on your own. The best brand of prepared blackened seasoning is the Paul Prudhomme brand(also legitimate New Orleans chef that invented blackening, sorta). There is a different blend for steak, fish, and chicken. Best to follow the counsel of the bottle and use clarified butter to dredge the meat contained by the spice blend. I close to to use a grill and a frying pan(the big black ones) as this tend to smoke excessively if you do it correctly. I find catfish fillet work best for this method of cookery though blackened redfish(not red snapper) be how it be first introduced here.