Description

The Cajun style of cooking called “Blackened” was created by Chef Paul Prudhomme of K-Paul’s fame in New Orleans. The blackening does not come from the spices, but from the butter charring in the pan. The butter will char as soon as it hits the pan, creating the seared crust that keeps the meat or vegetables from drying out and infusing the seasonings into the dish.

Try some FTSC Blackened Season and have your flavors jump off the plate!