Blackening is a cooking technique made famous by New Orleans’s chef Paul Prudhomme.

Blackening is a method by which meat or fish is cooked in a cast-iron skillet that’s been heated over high heat. Typically, the food is rubbed with a Cajun spice mixture (including garlic, onion, chilies, black pepper, mustard and celery) before being cooked.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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