Just the right amount of 'heat' makes this blend perfect for seasoning blackened fish. Use 1/2 (about 7 tablespoons) of this blend for my Cajun Blackened Fish Recipe then enjoy the rest to season many other dishes.
Please review the Cook's Notes for tips on working with homemade seasoning blends.
Makes 3/4 cups
2 tablespoons sweet paprika
1 tablespoons sea salt* or to taste
2 tablespoons onion granules
2 tablespoons garlic granules
2 teaspoons ground cayenne pepper
1 tablespoon + 1 teaspoon ground pepper
2 teaspoon dried oregano leaves, crushed
2 teaspoon dried thyme leaves, crushed
Combine all of the herbs and spices in a bowl and blend with a spoon or a wire whisk. Put the seasoning blend in a container with a tight fitting lid and store in a cupboard, away from heat and light. Shake or stir to re-blend before each use.
*The original recipe calls for 2 tablespoons of SEA SALT (medium grain). However, due to the mineral content, some Sea Salts are saltier than others. Therefore, I have reduced the amount of sea salt in half. In addition, if you use table salt, due to the difference in grain size, you may want to reduce the salt a little more. As with all seasonings, you need to use you taster as your guide!
To taste test seasonings, shake or stir to blend well, then sprinkle a little on a slice of cucumber or tomato. Give it a taste and adjust as necessary.
For a finer texture, pour all ingredients in a food processor and pulse several times. I have an inexpensive electric coffee grinder that I use exclusively for grinding herbs and spices. It is handier to use than a bulky food processor and just requires a quick wipe with a paper towel to clean!