Blacken Season Needed

Try an internet search on the subject.

Hi Motu!

The popular Blackened Seasonings...Emeril, Prudhomme, Cachere, etc....are all VERY similar in their ingredients.

Here are 2 that I have used for years..these are also MUCH cheaper to make than paying for the stuff.

Hope it helps!

Stogie
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Couzan Billy's Cajun Dust

1/2 cup Paprika
6 tablespoon(s) Kosher (coarse) salt
1/4 cup Black pepper, coarsely ground
3 tablespoon(s) Basil, dried
3 tablespoon(s) Garlic powder
2 tablespoon(s) Onion powder
2 tablespoon(s) Oregano, dried
2 tablespoon(s) Cayenne pepper
2 tablespoon(s) White pepper
2 tablespoon(s) Thyme, dried

PREPARATION:
Mix and use for blackened dishes and any other dishes that call for Cajun seasoning.
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This is Emeril's

Cajun Seasoning

2 1/2 tablespoons Paprika
2 tablespoons Garlic powder
2 tablespoons Salt
1 tablespoon Pepper
1 tablespoon Cayenne pepper
1 tablespoon Thyme, dried
1 tablespoon Oregano, dried
1 tablespoon Onion powder

PREPARATION:
Mix together.

Makes about 2/3 cup.
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Prudhomme's Blackened Blend

1 tablespoon Paprika
2 1/2 teaspoon(s) Salt
1 teaspoon Onion powder
1 teaspoon Cayenne pepper
1 teaspoon Garlic powder
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Thyme, dried
1/2 teaspoon Oregano, dried

PREPARATION:
Dip meat into melted butter and sprinkle this mixture on.

Good on Fish, chicken and steak.

Thanks,
I thought I found it Here at Gugi spices.
Close but I was wrong.
Searched the Dogpile, Vistas, Jeeves, Googles and others.
I just don't have enough info to start with.

I've tried Purdhomme and Emeral and many others. Spent a small fortune. They are missing something. If I ever figure it out I'll let you know.

Preciate the responses. I'll try to keep in touch.

This ain't it. But the picture is close.