A Cajun blackening blend.

To blacken, dip fish or chicken in melted butter, coat it with the seasoning, and sear it in a smoking-hot cast iron skillet. Do it outside on the grill or side burner, because it throws a lot of smoke.

Redfish, catfish, chicken, shrimp and pork chops.

Part of our Memphis Barbeque Supply spice line.

Creole instead: French Quarter Creole Seasoning.