Cajun Black - Blackening Seasoning

Description

The blackening process was introduced less than 30 years ago by a renowned New Orleans chef.  When done properly, your proteins - meat, fish, chicken, shrimp - will come out with a dark, crispy and spicy crust but left tender on the inside.
Give then deep Southern Louisiana tradition a try.  Suggestions for how to use it is on the can.  Our blackening seasoning actually stays on your food and the spicy after-note is keeping with tradition.