Catch a Fire Blackening Seasoning
Catch a Fire Blackening Seasoning is a great take on a classic concoction. This mild blend of garlic, onion, and peppers, combined with a secret mix of herbs and spices makes Catch a Fire Blackening Seasoning the perfect rub.
SKU: 601015 Categories: Chili Pepper, Dry Spices, Heat Rating - 2, Most Popular Tags: Blackening, Blackening Seasoning, CAF, catch a fire, Catch a Fire Blackening Seasoning, Dry Rub, Dry Spice, seasoning
Catch a Fire Blackening Seasoning is a great take on a classic concoction. This mild blend of garlic, onion, and peppers, combined with a secret mix of herbs and spices makes Catch a Fire Blackening Seasoning the perfect rub for perfect Cajun blackened dishes.
Funny thing is, this blend isn’t really Cajun at all–it’s Jamaican. You’re probably asking yourself, what the heck to Jamaican people know about Cajun cooking. The answer might surprise you, especially if you thought that Paul Prudhomme invented it. He didn’t.
The fact is that way back in the day, well before Jamaicans were even called Jamaicans, the original natives of Jamaica, the Arawak Indians, invented the process of blackening. Thriving on the fiery bite and smooth taste of their secret process, as soon as Columbus “discovered” them, blackened fish, chicken, beef and pork were well on the way to culinary celebrity status. And that was well before Mr. Prudhomme came along.
Catch a Fire Blackening Seasoning is the creation of a first generation Jamaican chef who really knows his stuff. Use it in traditional Cajun dishes like jambalaya, or even pan fried ‘gator. Another idea is a big pot of fresh crayfish, seasoned liberally with Catch a Fire Blackening Seasoning.
At Peppers of Key West, we use it to pan blacken any kind of meat or fish. (Just be sure to use a cast iron skillet. It works a lot better than thinner pans since the cast iron gets hot enough to really blacken the meat or fish properly.
Usually Ships in 24 to 48 Hours
Garlic, Onion, Peppers, Salt, Sugar, Herbs, Spices, NO MSGs
Serving Size . . . . . . .1/4 tsp
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