BLACKENING SEASONING
Makes about ¾ cup
This homemade blend of dried chiles, herbs, and spices is guaranteed to deliver New Orleans-inspired flavor to seafood, poultry, pork, and more.
3 tablespoons smoked paprika
2 tablespoons dark chili powder
2 tablespoons ground black pepper
1 tablespoon ground white pepper
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme leaves
1 tablespoon dried oregano leaves
1½ teaspoons ground red pepper
1. In a small resealable jar, shake together all ingredients; store in a cool, dry place for up to 1 year.
BLACKENED CATFISH BURGERS WITH ZESTY TARTAR SAUCE
Makes 4 (photo on page 50)
The creamy, tangy sauce cuts through
