CAJUN BLACKENING SPICE
About ⅓ cup
This mix can be rubbed on chicken, fatty fish, steaks, or vegetables before blackening, broiling, grilling, or sautéing in a cast-iron pan. It will transform into a flavorful, deeply caramelized crust as the food cooks. Expect the spices to smoke some during cooking; we advise turning on an exhaust fan and opening a window.
Mix together in a small bowl:
- 2 tablespoons sweet paprika
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano or marjoram
- 2 teaspoons cayenne pepper
- 2 teaspoons coarsely cracked black or white peppercorns
- 1 teaspoon salt