Chabernet

Another Glass of Chabernet

Bulk Blackening Seasoning Recipe

May 9, 2014 by chabernet Leave a Comment

I've been blackening fish and other proteins since the mid-eighties when there were no such seasonings on the market. Now, you can purchase Chef Paul Prudomme's Blackened Redfish Magic in 2 oz. containers for $3.50. Or, in true Chabernet style, you can make a bulk seasoning and shake it up with your own additions and substitutions. My large batch recipe below yields approximately 24 oz. for a retail value of $42.00, a real necessity in our home where my wife prefers her fish blackened and her wine - Chabernet. As experienced cooks know, you'll need to adjust the proportions as you multiple or divide the size of your batch. Happy seasoning!   We first encountered Blackened Redfish when dining at K-Paul’s in New Orleans Read more [...]

Filed Under: Cooking Tagged With: blackened redfish, blackening, Cajun, cast iron skillet, Chef Paul, dry rub, fish, Food Truck, Restaurant, seasonings, spice rub

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