Quote:
Originally Posted by gonzo
Kind of right. Cajun blackened proteins are more about the method than the spices. Cast iron skillet in oven on full blast for 20ish minutes. Dip your protein in melted butter, true cajun style, and then coat in spice blend. Usually heavy on red, white, black pepper, garlic and salt.
Take skillet out and lay in meat or fish.
HIGH SMOKE WARNING
Thicker cuts can finish off in oven once sides are blackened. I like shrimp and mahi. Done in a couple of minutes.
Again...
HIGH SMOKE WARNING  |
I tend to go with thin chicken slices. Cooks fast, and is always tasty. I've tried it with large (16 count) shrimp, my kids said they didn't like it. But the initial sear is the important part.