Master the Art of Blackening: A Louisiana Staple - Louisiana Cookin' - Page 2 As hard as it may be to believe, blackening is a relatively new addition to the Cajun lexicon. Chef Paul Prudhomme pioneered the method in the early 1980s while cooking at New Orleans’ Commander’s Palace. As his fame grew and he introduced Cajun-style cuisine to the rest of the world, the term became synonymous with - Page 2

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Blackened Redfish Over Spiced Rice Pilaf
 
Makes 4 servings
Ingredients
  • ½ cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons Creole mustard
  • 2 tablespoons sour cream
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped fresh tarragon, divided
  • ¼ teaspoon kosher salt
  • 1 tablespoon plus 2 teaspoons vegetable oil, divided
  • 3 cloves garlic, minced
  • 1 cup long-grain rice
  • ¼ cup dry white wine
  • 2 cups seafood broth
  • 1 (14.5-ounce) can diced tomatoes
  • 4 teaspoons Blackening Rub, divided (recipe follows)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 4 (6- to 8-ounce) redfish fillets
  • 1 tablespoon unsalted butter
  • Garnish: lemon wedges

Master the Art of Blackening: A Louisiana Staple - Louisiana Cookin' - Page 2 As hard as it may be to believe, blackening is a relatively new addition to the Cajun lexicon. Chef Paul Prudhomme pioneered the method in the early 1980s while cooking at New Orleans’ Commander’s Palace. As his fame grew and he introduced Cajun-style cuisine to the rest of the world, the term became synonymous with - Page 2

BLACKENING BASICS: CRISPIEST CRUST

Give the meat or fish time to develop a blackened crust before turning.

1. In a small bowl, whisk together mayonnaise, relish, mustard, sour cream, capers, 1 tablespoon tarragon, and salt. Cover and refrigerate up to 5 days.

2. In a medium saucepan, heat 2 teaspoons oil over medium-high heat. Add garlic, and cook, stirring, for 1 minute or until tender. Add rice, and stir about 2 minutes or until rice becomes translucent. Add wine, and bring to a boil. Cook, stirring, until wine is absorbed. Add broth and tomato, and bring to a boil. Add 2 teaspoons Blackening Rub, stirring to combine. Reduce heat to medium-low; cover, and cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in parsley, dill, and remaining 1 tablespoon tarragon until combined.

3. Preheat grill to 400°. Place a 12-inch cast-iron skillet on grill while grill heats.

4. Sprinkle remaining 2 teaspoons Blackening Rub evenly over fish. Add remaining 1 tablespoon oil to skillet; when oil begins to smoke, place fish gently into pan, rub-side down. Add butter. Cook 21/2 minutes per side or until flesh flakes with a fork. Remove from pan. Serve immediately with rice and sauce. Garnish with lemon, if desired.

Master the Art of Blackening: A Louisiana Staple - Louisiana Cookin' - Page 2 As hard as it may be to believe, blackening is a relatively new addition to the Cajun lexicon. Chef Paul Prudhomme pioneered the method in the early 1980s while cooking at New Orleans’ Commander’s Palace. As his fame grew and he introduced Cajun-style cuisine to the rest of the world, the term became synonymous with - Page 2

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Blackening Rub
 
Makes about ¼ Cup
Ingredients
  • 1 tablespoon Spanish paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chipotle pepper
  • 1 teaspoon crushed black pepper
Instructions
  1. In a small bowl, combine all ingredients. Transfer to a sealed container, and store up to 6 months.

 

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