Lunch today was blackened talapia. I’ve found a really good recipe for making the spice blend so I don’t have to buy the pre-mixed stuff at the store (too expensive). Recipe is from the cookbook by Chef Paul Prudhomme – Louisiana Kitchen. I’ve used this spice mixture for years on everything from fish to shrimp – chicken to BBQ’d ribs – and it works great. Only part I have changed is to leave out the salt, otherwise, I mix it up just as shown.

Blackened Seasoning Mix:

• 1 tablespoon sweet paprika
• 2-1/2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper (cayenne)
• 3/4 teaspoon white pepper
• 3/4 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano leaves

Mix it up and store in a shaker or zip bag.

I find it saves me a lot of time if I double the batch.    It stores well and seems to disappear faster than it should.