Truluck's Blackened Seasoning

Enjoy Truluck's notes on making restaurant quality blackening technique. When most people think Cajun cooking, they think of blackened seafood or chicken. This famous cooking method was a Paul Prudhomme signature and became really famous in the 1980’s. Blackening something properly is easy to do as long as you know what you’re doing. First things first, blackened does not mean burnt. It may look dark brown or almost black but there is a big difference between the two. So, how do we do it right? I’ll tell you. It begins with Truluck’s Blackened Seasoning and quality seafood, chicken or meat. Pretty much anything can be blackened. Let’s pretend you are using seafood. Doesn’t really matter. It just makes it easier for me to write this. The method is the same for whatever you are cooking. Heat a well-seasoned cast iron pan over medium heat. Dip your fish in melted butter and gently press the flesh side into your blackened seasoning. Do not press hard. We don’t want to cake it on. You also