Tom's Blackened Seasoning

Very good, Very authentic. Added a little more heat as is our preferrence but this is the base recipe that I have adopted and change as mood reflects

It's the perfect blackening mixture!! Had it on Salmon. I also reduced the sugar to about a tsp and found that to be just right. Have shared the recipe with 3 other people already

I had never "blackened" anything before and was skeptical at the beginning because it smells strange when it starts to cook, but the end result was delicious. I can't wait to experiment with th...

I have never had anything blackened, but my husband and son love blackened fish, so i gave it a try. The only change I made was to reduce the salt to 1 tsp. I have to say this will now be served...

I'm only giving this one two stars because its basically the same rub as the one used for Herb Rubbed Sirloin Tip Roast. It was good, but tasted the same, even with the difference of nutmeg, sug...

We enjoyed this for our blackened halibut...without the sugar and nutmeg.

We used halibut with this recipe and cooked it on a really hot cast iron griddle. The result was fantastic. I had cut the fist into strips and we put them into fish tacos when it was all done....

I did adjust the salt just a bit because we're watching our sodium intake. This was just what I needed, thanks.

Oh my goodness, thes was AMAZING. Tried it tonight with some chicken tenders - sauted in skillet with small amount of olive oil. Also cooked some white fish (Swai) using the seasoning. WONDER...