My Favorite Cajun or Blackening Spice

By Addie

"This is from top secret recipes. I use this blend for my southwest seasoning and it is excellent on sauteed scallops in butter. It is so versatile that I look for recipes to use this seasoning."

Ingredients

• 2 tablespoons salt
• 4 teaspoons sugar
• 4 teaspoons paprika
• 4 teaspoons onion powder
• 4 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons cayenne pepper
• 2 teaspoons white pepper

Preparation

Step 1

Mix well and store in a cool dry place. This blend is best cooked in butter. Blackened chicken alfredo, scallops, shrimp and halibut are but a few things that I love this seasoning on.
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REVIEWS:

Used on fish. Oh yeah, I distinctly remember St. Peter saying, "Everything that lives and moves will be food for you"...or was that Genesis? No matter, St. Peter would have loved it, too.\

I really liked this blackening spice. I used it to make Blackened Salmon with Pineapple Rice. It was so flavorful, yet not too hot for my taste. Even my picky eater who complains that everything is too spicy ate it. My husband who likes things HOT HOT HOT also enjoyed it. I cut the recipe in half to fit in my shaker and will enjoy using it in the future. Thanks for sharing!

This is definitely a keeper with me, and will make a wonderful addition to some Christmas gifts for those friends and family that I never know what to give them for Christmas. Thanks for posting. And a big Thank you to Auntie Jan for suggesting this about the Christmas Gifts.

Edited to say I mistakenly hit 1 star instead of 5, I have submitted the correction, it is definately 5 stars. This was most excellent! Nice and spicy and it went well on the chicken I used. I was going to try scallops but I tend to overcook them. Thanks Mini for a wonderful spice mix. I am going to pack some up for Xmas gifts, I think everyone would like it.