Blackened Cajun Spice Mix

A pork chop in the blackened seasoning mix, pan fried in a mixture of olive oil & butter, YUM!

Once upon my husband worked at a restaurant for a certified master chef.  The blackened seasoning that they used on fish, sauteed in butter and served over spinach was the bomb. The guy was nice enough to share this with my hubby. 

We've been looking for the recipe for many years now, but could not locate that slip of paper... basically we've been trying to locate it for about 15-20 years!

After years of wondering, we finally located the recipe in a binder of recipes that I had collected to "save" (back before you had the internet... hahaha!).

Here's the recipe that I adapted the measurements so you can make a SANE size recipe at home.  We've been arguing about whether the original has too much salt (which I believe to be true... and my hubby doesn't agree). 

Makes about 2 cups, plenty to share with friends and family!  We use this on fish, chicken, pork and even steak.  It would probably be great on a cauliflower "steak" too.

Ingredients:

1/4 cup kosher salt (use 1/4 cup plus 2 Tbsp if you like things salty...)

1/4 cup onion powder or granulated onion (NOT onion salt!)

1/4 cup white pepper

1/4 cup cayenne pepper (if you are afraid of too spicy, you can reduce this to 1-2 Tbsp...)

1/4 cup paprika

1/4 cup dried thyme

2 Tbsp ground pepper

Mix in a bowl with a whisk to fully mix.  Save in an air tight jar, or jars.  Sprinkle liberally onto meats before grilling or pan frying.