Holy crap, does anyone...

Does anyone know how to make "blacken seasoning"? One of my classmates gave it to me, he got it from his parents in Texas. He is down there right now and could bring some up later, but I was supposed to have a couple chickens smothered in this stuff for at least 24hrs before he got back so we could smoke them... Anyway, my oldest comes to me just now and says, "dad... Ashton wanted to smell like chicken...", ya, my 3 year old took the seasoning off the counter, and spilt it on his head (he was carrying it above his head trying to be careful)..... about a cup full...... So, now I'm running short, and I need to know if there is some way to make this stuff, or if anyone even knows what it is?

Crap the house smells like BBQ.... [Stooge]

The grocery stores carry a "Cajun Blackin Seasoning". I don't know how it holds up to someone's secret family recipe though......

I couldn't tell you but If you figure it out can I come over?[Coffee]

Here's a good "Southern" recipe for it..
http://southernfood.about.com/od/sea.../r/blbb251.htm

Use the kid's head as a "mop"? [Dunno]

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Originally Posted by Ah Pook

Use the kid's head as a "mop"? [Dunno]

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Just rub the chickens on his head. [Coffee]

Quote:

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Originally Posted by Mazin

Just rub the chickens on his head. [Coffee]

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[LOL]

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Originally Posted by theGinsue

Here's a good "Southern" recipe for it..
http://southernfood.about.com/od/sea.../r/blbb251.htm

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Thanks Ginsue, I'll have to try that out.

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Originally Posted by Mazin

Just rub the chickens on his head. [Coffee]

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That would work, maybe, but then Thanksgiving would be different from here on out......

It is mostly salt mixed with some spices. Any major grocery store should have premade blackening with the spices in the cooking aisle. You really don't need a lot.

Basic creole/cajun seasoning is pretty easy but delicious way to "kick up" most anything... First two that came to mind are Paul Prudhomme and Emeril so here you go.

Adjust as necessary and there are many subtle variations... Mainly, have fun and this stuff is good all-around seasoning for a lot of stuff.

http://www.food.com/recipe/blackenin...udhomme-297404

http://www.emerils.com/recipe/14/ (Emeril's essence)

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About This Recipe
"This recipe comes from one of my very favorite American chef, Paul Prudhomme (eta: not mine) and is posted here on request. I love all his recipes I've tried and none ever disappointed me."
Ingredients
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Directions
Combine all ingredients. Keep unused portion in tight container.

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Emeril's Essence Creole Seasoning
Mix up a batch of this seasoning and keep it on hand for giving just about any
savory dish a "kicked-up" flavor.
Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Instructions
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Copyright 2001 - 2012 Emerils.com All Rights Reserved

I use Targil's French fry seasoning. I keep a gallon jar in the pantry. :)

you want authentic cajun...there it is.

http://www.targil.com/onlinestore/re...y=2&subcat=ALL

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Originally Posted by babirl

About This Recipe
"This recipe comes from one of my very favorite American chef, Paul Prudhomme (eta: not mine) and is posted here on request. I love all his recipes I've tried and none ever disappointed me."
Ingredients
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Directions
Combine all ingredients. Keep unused portion in tight container.

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I likes me some Paul Prudhomme. :Cool:

Why do I have this voice in my head when reading the ingredients?
http://sanfranciscoba.files.wordpres...stinwilson.jpg


Sorry but I will have nothing to do with anything Emeril.

So Spyder, what did you finally end up doing?

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Originally Posted by Ah Pook

Sorry but I will have nothing to do with anything Emeril.

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Is there something about Emeril this community should be aware of, or do you just not like him?

Regarding Justin Wilson, I sure do miss hearing him say "Cookin wit da cayenne peppa". I remember watching him show how to tell when spaghetti is cooked enough by tossing a strand on the wall...if it sticks, it's done.

Quote:

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Originally Posted by theGinsue

So Spyder, what did you finally end up doing?

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I went with the one you posted a link to. I made double the batch however and smothered two chickens in it, placed them in a pan, and have been letting them stew since last night. Tomorrow, they will go inside a smoker, and be taken care of! This is the first time I have ever smoked anything so I'm pretty excited about it.[Beer]

I noticed however that most of the recipe's, are pretty much the same.

The best I've had is from Satan's Breath, a small shop (that ships) in Beaufort, NC. Google, call, have 'em ship, it's decent stuff.

How come you didn't call your class mate and ask him for the recipe?

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Originally Posted by 10mm-man

How come you didn't call your class mate and ask him for the recipe?

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It's his fathers "secret" or something like that.... He didn't even know the recipe. Instead of waiting for him to get back, and then maranate, I would just take a good recipe and start now.

Quote:

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Originally Posted by theGinsue

Is there something about Emeril this community should be aware of, or do you just not like him?

Regarding Justin Wilson, I sure do miss hearing him say "Cookin wit da cayenne peppa". I remember watching him show how to tell when spaghetti is cooked enough by tossing a strand on the wall...if it sticks, it's done.

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I just have a great desire to take a 12" cast iron skillet to Emeril's head. BAAAMMM!! The same thing with Paula Dean.

The first J.W. shows were done outside on a picnic table. I still sometimes greet people with "How y'all are". I even have his Homegrown Louisiana Cookin' cookbook.

I tried... The basics are the basics; you still have to cook/learn how to/experiment.

B2

FWIW, Emeril is a "REAL" chef/made it real for many/he DID build an empire -- Can't stand Paula.

ETA: I'm WAY old enough to remember Julia, "the Galloping Gourmet" and many other shows from the 70's. [Tooth]

Chef Paul! One of my favorites. My Cajun BBQ shrimp is a slight modification of his recipe. And Justin Wilson, I used to watch him. He was a hoot.

... PIBKAC ERROR

Oh yeah, since "we're cooking" here, I feel compelled to bring up the "brining concept" for yard birds and pork...

Do it right, and you'll become "instant gourmet" cook/bbq'er.. [Beer] Making good food is fun!

B2

OH yeah Troublco, how's this rate in your world for basic NO "BBQ Shrimp" (no cream option)?

Barbequed Shrimp Ingredients
4 pounds raw shrimp, heads and shells on, well rinsed and drained
2 sticks unsalted butter
1/2 cup extra virgin olive oil
10 cloves garlic, minced
3 bay leaves
1/4 cup Worcestershire sauce
1 tablespoon Essence (CAJUN/Creole spice of choice)
1/2 teaspoon cayenne
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 teaspoon crushed whole peppercorns
1 teaspoon salt
1 teaspoon ground black pepper
2 lemons, cut in half and their juice
1 large loaf crusty French bread

Instructions
Preheat the oven to 350 degrees F.

Rinse the shrimp under cold running water and let drain. Spread in 1 layer in a large roasting pan or baking dish.

Melt the butter in a large saucepan. Add the remaining ingredients, except the shrimp and bread, and stir to mix well. Remove from the heat and pour over the shrimp. Bake in the oven until the shrimp are pink and cooked through, 30 to 40 minutes, stirring occasionally to keep the shrimp from drying out.

Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce.

Yield: 4 servings

Copyright 2001 - 2012 Emerils.com All Rights Reserved

(I'll personally rate this mess as company good/have plenty of towels... Good beer or a Zin make it perfect/this version "slightly improved" has never failed for us.)