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Blackened Seasoning
New product
We sold Blackened Seasoning several years before any other spice company. It was one of PureSpice original blends introduced in 1982. This blend is similar to a recipe in Paul Prudhomme's book who made Blackened Seasoning popular. Blackened Seasoning was originally used on cheaper fish to make a wonderfully hot flavorful coating. It also helps to retain the moisture. Blackened Seasoning is equally good on lamb chops, steaks, and pork.
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BLACKENED CATFISH RECIPE
Inspired By: Recipe featured on JohnnyRoadTrip.com
Ingredients:
Catfish fillets
1 Heaping Tbsp Butter
PureSpice ® Blackened Seasoning
½ tsp PureSpice ® Caraway Seeds
1.Melt butter in a skillet.
2.Add Blackened Seasoning and Caraway Seeds in skillet so that fish will be completely coated when fish is placed in skillet.
3.Coat first side of fish, and flip. Add butter or seasoning, if needed.
4.Cook for about 5 minutes on each side.
5.Serve with cornbread.
Inspired By: Recipe featured on JohnnyRoadTrip.com
Ingredients:
Catfish fillets
1 Heaping Tbsp Butter
PureSpice ® Blackened Seasoning
½ tsp PureSpice ® Caraway Seeds
1.Melt butter in a skillet.
2.Add Blackened Seasoning and Caraway Seeds in skillet so that fish will be completely coated when fish is placed in skillet.
3.Coat first side of fish, and flip. Add butter or seasoning, if needed.
4.Cook for about 5 minutes on each side.
5.Serve with cornbread.