Creole Catfish
71429105256
spices and extracts

ZATARAIN'S® Blackened Seasoning

We perfected the New Orleans classic blackened seasoning with our own unique blend of spices. Use it as a dry rub for fish, chicken, steak or other meats to give them that one-of-a-kind blackened flavor. A couple of shakes can also jazz up almost any recipe.
(4.0 Average) Rate this product
45

Usage Tips

DIRECTIONS:

Blackened Fish or Chicken


Generously brush both sides of fish fillets or thinly sliced boneless skinless chicken breasts with melted butter. Sprinkle evenly with Zatarain’s Blackened Seasoning; set aside. Heat cast iron skillet on high heat until very hot. Place fish or chicken in hot skillet. Cook 1 ½ to 2 minutes per side or until charred and cooked through.

Full Ingredients

SALT, SPICES (INCLUDING CHILI PEPPER, RED PEPPER, PAPRIKA), MONOSODIUM GLUTAMATE (AS FLAVOR ENHANCER), ONION AND GARLIC.

Serving Size

1/4 tsp. (0.9g)

UPC Code

71429105256 (3oz)

Nutrition information (per Serving)

  • 0Calories
  • 0gTotal Fat
  • 0mgCholesterol
  • 240mgSodium
  • 0gCarbohydrates
  • 0gFiber
  • 0gSugar

Ratings & Reviews

Featured Reviews

“This is by far the best Blackened seasoning on the market. I just wish it was more readily available in more grocery stores.”

-@Jackie

What do you think?

Your Comment

All Reviews (5)

(4.0 Average)

  • This is the most amazing seasoning! I love to coat hamburgers with it. But I cannot find it anymore in grocery stores.

    Christine | November 02, 2015 | Reply

    (5.0) stars)
  • I go light on it--just a dash or two on my fish (even salmon!) and drop em on a smokin' hot skillet for a just a minute or two. YUM!

    D | July 13, 2014 | Reply

    (5.0) stars)
  • We tried this for the first time this week and loved it! We'll be using this a lot more from now on!

    Catherine Keller | March 30, 2017 | Reply

    (5.0) stars)
  • This is by far the best Blackened seasoning on the market. I just wish it was more readily available in more grocery stores.

    Jackie | June 22, 2017 | Reply

    (5.0) stars)
  • you've changed the recipe on your blackening seasoning and now it's too salty. It ruined last night's fish, and I didn't even coat the fish heavily. Go back to your older formulation in the mostly black label canister. I have one at work and it's awesome.

    Anna | August 26, 2015 | Reply

    (1.0) stars)