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Blackened Seasoning Mix . . . & Fall Leaves

kitchenwindowNot a whole lot going on in the country today – but we are beginning to see some beautiful fall colors. The tree outside my kitchen window is a perfect example of my definition of what a fall tree should look like. Lots of irregular shaped leaves (still attached) and all of them red. I’m not even sure what kind of tree it is. It came up by itself and I’ve left it growing for several years now – that was one of my better decisions. It has some ‘pups’ coming up so I may try to move them early Spring to other places in the yard where fall color would be nice.  kitchenwindow2

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.


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