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The Spice Lab New Orleans Blackened Seasoning Blackening Blend (No Fillers, Clean Label, All Natural) Kosher - 7028

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    • CREATED: especially for chicken and turkey, this rub adds a tasty seasoning sensation to any lean, mild meat.
    • EXCELLENT: for roasting a whole chicken, baked chicken breasts, grilled wings or as the spices mixed with flour in favorite fried chicken recipes.
    • ALSO: This rub is carefully blended to enhance the flavor of your favorite sea food and fresh water fish.
    • EXCELLENT: spice mix to use on grilled or baked salmon, scrumptious shrimp kebobs or even as a secret ingredient in crab cakes.
    • OTHER USE: Sprinkle on your favorite steak to create juicy T-bones, mouthwatering porterhouse, bold rib eyes and sirloins bursting with taste


    A perfect seasoning for fish or chicken

    Chef Fionas Corner: This New Orleans-style blackening blend adds a pop of flavor to seafood, shellfish or chicken. Simply coat meat in oil and season with the spice blend before cooking. Mix mayonnaise, pickle relish, lemon juice and blackening seasoning for a Cajun style tartar sauce.

    Poultry:

    Created especially for chicken and turkey, this rub adds a tasty seasoning sensation to any lean, mild meat. Excellent for roasting a whole chicken, baked chicken breasts, grilled wings or as the spices mixed with flour in favorite fried chicken recipes. Sprinkle the rub on both sides of chicken parts - breasts, legs and thighs. Brown in a skillet and then bake in the oven for 20-40 minutes or in a slow cooker on low for 3-4 hours. To season a deep fried turkey, sprinkle the rub inside the bird, under the skin around the breasts and on the outside of the turkey.

    Fish:

    This rub is carefully blended to enhance the flavor of your favorite sea food and fresh water fish. An excellent spice mix to use on grilled or baked salmon, scrumptious shrimp kebobs or even as a secret ingredient in crab cakes. Try as a tasty seasoning for trout, catfish or perch. Brush fish fillets with a little oil and then sprinkle rub on both sides. Grill, broil, bake or pan fry as usual. On meatier cuts such as salmon or swordfish steaks, apply the rub at least 30 minutes before cooking. For a fish fry, use the rub as the spices in your dry breading mixture. Dip pieces of cod or other white fish in a batter of milk, buttermilk or beer and then dredge in seasoned flour, cornmeal or cracker crumbs.