My daddy grew up in New Orleans, Louisiana. He was raised on crawfish étouffée and red beans and rice. I’ve tried and tried, and I still can’t get my Mamaw’s recipes down. All through my childhood, we enjoyed Cajun and Creole food like you would not believe.
As I’m now raising a family of my own, I am teaching my sons to appreciate the kind of good cooking one would find in every part of Louisiana. This blackened seasoning rub is one that’s become a staple in our home these days. My advice to you would be to make a double-batch of this and keep it stored in an airtight container. It’s great on fish, chicken, and beef alike. I even go so far as to give root vegetables a light dusting before roasting in the oven. You do you, boo!
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons dark brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
Mix all ingredients together to combine. Sprinkle an even amount on both sides of fish, chicken, or beef before searing to preferred doneness. Store remaining seasoning in an airtight container and store in a cool, dark place for up to two months. Enjoy!