This is our own rich and spicy blackening seasoning. Most cooks are confused about what blackening is really all about. Some think it is to give there food a fiery spicy flavor and others think that it is to give their food a blackened coating on the outside. The latter are closer to being correct. Heat your dry cast iron skillet (don’t even think about trying to use anything else) over extremely high heat. When a white film starts to appear, about 5 to 10 minutes, your pan is ready. Dip your food thoroughly in melted butter, then pat it all over generously with Cajun Blackening Seasoning. Immediately put it in the skillet and drizzle with a little more butter. (Be careful, as this almost always causes a flare up.) In about 2 to 3 minutes a crust should form. Turn the food over and moisten again with the butter. Blacken until done. This should be about 2 to 6 minutes or more depending on the thickness of the food. Wipe the skillet with a thick cotton cloth between each pass. Use a very hot burner on your stove, or over a hot gas or charcoal grill or a large propane burner. There will be a LOT of smoke. Be prepared for it. This delicious mixture contains: sea salt, paprika, garlic, cayenne, thyme, white pepper, black pepper, oregano, basil, chives.
The price is per ounce.