Best Paul Prudhommes Blackened Seasoning Blend Recipes
SEAFOOD MAGIC SEASONING-COPYCAT
The original spice by Chef Paul Prudhomme is varied in texture-crushed spices, smaller bits and a bit larger bits. For best results a mortar and pestle should be used and not a spice grinder. Alternatively, you could mix ingredients and put into a pepper grinder and see how that works...haven't tried that yet. This makes enough for about 4 servings. You can multiply the ingredients to get the amount you need for storage.
Provided by Caryn Dalton
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients with a whisk and then grind in a mortar and pestle until above mentioned texture is obtained.
- Store in an airtight container for up to 3 months for best flavor.
- Re: the powdered chili peppers.You should not use chili powder, but rather the powdered chilis. Use the internet to find the best variety of spices. I like a company called Mild Bills for good bulk spices that are not overly expensive.
- For example, Pasilla chilis have quick heat with a slight smoky flavor. Dark & roasty, with a heat Factor of 3.
Nutrition Facts : Calories 11.2, Fat 0.2, Sodium 1746.3, Carbohydrate 2.5, Fiber 0.9, Sugar 0.2, Protein 0.4
BLACKENING SEASONING MIX PAUL PRUDHOMME
This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes I've tried and none ever disappointed me.
Provided by Rinshinomori
Categories Low Cholesterol
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients. Keep unused portion in tight container.
PAUL PRUDHOMME'S BLACKENED SEASONING BLEND RECIPE - (3.6/5)
Provided by รก-170456
Number Of Ingredients 9
Steps:
- Mix all ingredients well. This seasoning is fantastic when used on not only fish, but chicken and steak as well. Dip the meats in melted butter and then into this mix before cooking. This recipe yields about 1/4 cup.
PAUL PRUDHOMME'S BLACKENED REDFISH
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams
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