I lived for two years way down at the mouth of the Mississippi River and travelled to New Orleans as often as I could to eat at K. Paul's, Galatoires, Emeril's Delmonico, Brennan's and even some of the little dives few people hear about. One thing was common to all - the food was Cajun. That doesn't just mean spicy and hot. Cajun cooking layers seasonings so that they produce different levels of flavor. Blackening is another favorite of mine. Here the seasonings are seared deep into the food. Try this favorite dish of mine and see what you think.
Cajun Blackening Seasoning
2 tsps. smoked paprika
4 tsps. dried thyme
2 tsps. onion powder
2 tsps. garlic powder
1 tsp. dried oregano
3/4 tsp. cumin
1 tsp. cayenne pepper (Can be reduced to cut heat)
2 tsps. salt
2 tsps. black pepper
Mix and store in a sealed container for longer shelf life.
4 pieces Tilapia, fresh or frozen. If frozen, thaw and pat dry. Rub blackening mix onto one side of fish. Heat butter or oil in med-high skillet until smoking. Sear fish 2-3 minutes on each side. As a good side, I recommend black beans. canned are fine but ad a little salt, pepper, and cumin to liven them up. Another great side is corn. Add butter, 1/4 tsp.dried oregano, fine diced red peppers, 2-3 slices of fine diced jalapeno s/p to taste. Fried potatoes or rice are an excellent starch.
Blackening seasoning can also be rubbed onto steaks or chicken before grilling. Eat and enjoy!
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