Blackened Seasoning Mix

2 T paprika

5 t salt

2 t onion powder

2 t garlic powder

2 t cayenne

1 ½ t white pepper

½ t black pepper

1 t thyme

1 t oregano

Mix all ingredients well, and place in a shaker.  DO NOT breathe in the “dust cloud” while mixing the spices together!

This is Chef Paul Prudhomme's recipe, from his cookbook, "Louisiana Kitchen".  I think I may have changed the amount of the salt from the original (lost the cookbook).

Your basic cooking procedure is an easy one.  According to the recipe, you get a cast iron skillet so freaking hot that you actually burn most of the seasoning off the pan, add some clarified butter or margarine, season the meat, and saute until that side is done, flip, and cook to desired doneness.  "Flaring", or spontaneous combustion of the fat, is common.  If you do this, I highly recommend that you do this outside, on a camp stove or propane burner, and with a fire extinguisher handy.

Personally, I prefer the technique that Chef Prudhomme talks about in his second cookbook, what he calls "bronzing".  It's the same basic thing, but the pan doesn't get anywhere near as hot.  I actually do this inside, with the exhaust fan on, and the heat about medium-high on a gas stove.  The end results should give the meat a reddish-bronze color, with black highlights.