{"id":104,"date":"2011-05-11T15:37:30","date_gmt":"2011-05-11T15:37:30","guid":{"rendered":"http:\/\/www.chefsjoy.com\/blog\/?p=104"},"modified":"2011-05-11T15:42:14","modified_gmt":"2011-05-11T15:42:14","slug":"blackened-seasoning-recipe","status":"publish","type":"post","link":"https:\/\/www.chefsjoy.com\/blog\/recipes\/blackened-seasoning-recipe","title":{"rendered":"Blackened Seasoning Recipe"},"content":{"rendered":"

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Having spent 5 years in New Orleans, and being a fan\u00a0of spice, I developed a\u00a0\u00a0love for blackened seasoning on chicken, fish, etc.\u00a0 In the South you can buy Blackened Seasoning in most stores already mixed, but not so much in some other parts of the country.\u00a0 If you find it in the store it can also be pricey, fo something you can easily do yourself.\u00a0 So this morning I am making some blackened seasoning that I will put on some chicken before grilling it this evening and putting it on top of a salad.\u00a0 I also love blackened chicken over a bed of garlic Alfredo pasta with some scallions and fresh tomatoes, but that is for a different recipe.<\/p>\n

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Here is a warning, I like mine a little warm.\u00a0 So you might want to experiment with the cayenne and red pepper flakes.<\/p>\n

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1\u00a0 T Cayenne<\/p>\n

1 \u00a0T Black Pepper (I use the whole peppercorns)<\/p>\n

1\u00a0 T White Pepper<\/p>\n

2\u00a0 T Crushed Red Pepper<\/p>\n

1\u00a0 T Oregano<\/p>\n

1\u00a0 T Rosemary<\/p>\n

1\u00a0 T Basil<\/p>\n

1\u00a0 T Thyme<\/p>\n

1\u00a0 T Garlic Powder<\/p>\n

1\u00a0 T Salt<\/p>\n

2\u00a0 T Paprika<\/p>\n

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Mix all of the spices together and place in a spice grinder and process.<\/p>\n\n

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  Having spent 5 years in New Orleans, and being a fan\u00a0of spice, I developed a\u00a0\u00a0love for blackened seasoning on chicken, fish, etc.\u00a0 In the South you can buy Blackened Seasoning in most stores already mixed, but not so much … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":37,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[59,60,61,19,62],"_links":{"self":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/104"}],"collection":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":4,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/104\/revisions"}],"predecessor-version":[{"id":107,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/104\/revisions\/107"}],"wp:attachment":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/media?parent=104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/categories?post=104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/tags?post=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}