Louisiana Creole Blackened Salt-Free Spice Rub
A true taste sensation that started in New Orleans! We sampled the original many times at Chef Paul Prudhomme's restaurant when we lived in the Big Easy. We wanted to bring it to everyone with our combination of onion, garlic, paprika, smoked sweet paprika and hot paprika, oregano, thyme, black pepper, white pepper, basil and, yep, cayenne.
Traditional blackened seasoning doesn't have salt. Add your own salt to taste if needed.
Blend with olive oil OR -- for the real thing -- melted butter and brush on any meats, chicken or fish. Sear in a cast iron skillet, then transfer to a very hot oven to finish the roasting process. It's addictive and like nothing you've had before!