Perfect on beef, poultry, fish, eggs, potatoes, soups, salads, dips, or anything that needs a little Cajun flavor. Just sprinkle or rub on. Best when rubbed into food at least an hour before grilling. Try it on french fries or in Bloody Marys.
Ingredients: Paprika, Cayenne Pepper, Kosher Salt, Ground Black Pepper, Garlic, and thyme.
Why we were in Baton Rouge, I can’t remember, but what we found there I cannot forget. Like all of our favorite places, the restaurant that we found was a little hole in the wall frequented for the food rather than the ambiance. The room was last decorated in 1942, and that was probably the last time they changed the menu. But, true to the adage “Don’t fix it if it is not broken,” the little hole in the wall hosted a standing room crowded most every night. The time aged pictures which adorned the walls and menus, recreated steamy scenes of the Bayou at night and added to the atmosphere. You see, the room is always just a little bit smoke filled from the endless pan blackening being done in the kitchen. This is our version of their blackening spice was added to anything they wanted a little more Cajun.
- 4 Salmon Fillets
- ¼ cup butter
- ¼ cup BAYOU BLACKENING
Dip the fillets first in melted butter, then smear the blackening balm on both sides of the fish (add more cayenne if you want it really hot). Heat a cast iron skillet for about 8 min. on high. Arrange fillets in pan without crowding. Pour melted butter on top. Cook on both sides for about 2 min. Serve immediately with lemon.
VEGGIE & CHIP DIP
Blend thoroughly. Best when left to sit 1 hour before enjoying.
Photo Credit: Julie T Cecchini