Right around this time each year, I get a yearning for nightly grilling. Summer nights sound so appealing already. Do you get this way too?
The Preacher's dad, my dear father-in-law, gifted us his specially formulated blackening spice mix at Christmastime. A dusting of this fragrant mixture transforms fish and meats alike. A ubiquitous, modest chicken breast starts tasting a bit like something served up at the neighborhood bistro when "blackened" on the grill, and served over a crisp cobb salad. And because he's a generous kind of guy, Dad is sharing his recipe with all you lovelies today...enjoy!
Cajun Dust Blackening Spice Mix
4 tablespoons paprika 3 tablespoons black pepper, coarsely ground 3 tablespoons basil, dried (flakes) 3 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons oregano, dried (flakes) 2 tablespoons cayenne pepper 2 tablespoons white pepper 2 tablespoons thyme, dried (flakes) 1 tablespoon chili powder 1 teaspoon sea salt, coarsely ground 1/4 teaspoon sage 1/2 teaspoon ground cumin
Combine all ingredients. Store in airtight container. Makes approx. 1.5 cups of cajun dust.
Rub on meat. Let stand for 15 to 30 minutes before cooking.
Join the family.
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