Enjoy Truluck's Director of Culinary, Chef Brian Wubbena'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 don’t need to season the other side. There’s plenty of flavor and seasoning with just the one side coated.
Pop your fish in the pan with the seasoned side down. It will smoke. Do not panic. Cook until the herbs and seasonings become really fragrant and take on a crisp, dark brown crust.
Flip the fish, lower the temperature and drop in a fat spoonful of whole butter. This will allow the fish to finish cooking, soak in some buttery flavor and cool down the pan. You can skip this step if you hate flavor or are trying to be healthy.
Brush the blackened side with some of the butter from the pan, squeeze some fresh lemon over that bad boy and serve immediately. You can add sauce if you want to but it’s not necessary. The clean flavors of the seasoning and lemon will meld with the fresh fish (or chicken, beef, shrimp, etc.) and butter creating a truly superior dish.
Ingredients: Salt, Pepper, Paprika, Spices, Garlic, Chili Powder (Chile Pepper, Salt, Cumin, Contains Less than 2%: Silicon Dioxide), Monosodium Glutamate, Sugar, Corn Starch, Onion.
Container: Glass jar with plastic dual flapper cap.