Blackening Seasoning Mix Paul Prudhomme Recipe

Recreate the magic of New Orleans cuisine with this authentic Blackening Seasoning recipe, straight from the legendary Paul Prudhomme! This vibrant blend of spices delivers a bold, smoky flavor that will transform your seafood, chicken, or steak. Easy to make and even easier to use, this recipe is a must-have for any spice lover's pantry. Impress your friends and family with restaurant-quality flavor in minutes!

Prep Time 5 mins
Cook Time 10 mins
Calories 9.3 kcal
Protein 0g
Rating Be the first
Blackening Seasoning Mix Paul Prudhomme 40

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Blackening Seasoning Mix Paul Prudhomme

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How to Make Blackening Seasoning Mix Paul Prudhomme

  1. In a small bowl, combine 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon black pepper, 1 tablespoon salt, and 1 teaspoon white pepper.
  2. Thoroughly mix all spices until evenly combined.
  3. Store unused seasoning in an airtight container in a cool, dark place for up to 6 months.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

0g

Fat

0g

Carbs

0g

Frequently Asked Questions

How long does it take to make Blackening Seasoning Mix Paul Prudhomme?

Blackening Seasoning Mix Paul Prudhomme takes about 15 minutes from start to finish — roughly 5 minutes to prepare and 10 minutes to cook.

How many calories are in Blackening Seasoning Mix Paul Prudhomme?

Blackening Seasoning Mix Paul Prudhomme has approximately 9.3 calories per serving, with about 0 g protein, 0 g carbohydrates and 0 g fat.

What ingredients do I need for Blackening Seasoning Mix Paul Prudhomme?

The key ingredients for Blackening Seasoning Mix Paul Prudhomme are Sweet Paprika, Salt, Onion Powder, Garlic Powder, Cayenne, White Pepper. See the full list with measurements above.

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