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Blackened Seasoning and Its Uses
Blackened seasoning, and "blackening" as a cooking technique became famous sometime around the early to mid-1970s when a Louisiana chef named Paul Prudhomme popularized a dish he called "blackened redfish". Basically, fillets of "redfish" (or similar fish such as red snapper) were coated with a dry rub containing mixed Cajun herbs and spices and then seared in a red-hot cast-iron pan until a blackened crust formed on the outside of the fillets.

Cajun Seasoning and Its Uses
Everywhere in the United States, life (and cooking) has been influenced by the culture, traditions, and customs of immigrants from many other countries. Both Cajun cooking and its close relative, Creole cuisine, originated in Louisiana, but have now infiltrated food preparation and presentation styles all across America.

Creole Seasoning and Its Uses
Life in the United States is influenced by the culture, traditions and customs of immigrants from many countries. This influence is also seen in, and has become an integral part of, the way American citizens eat and cook.

Using seasonings in Preparing Carne Asada
Carne asada means “grilled or roasted meat” in Spanish and basically refers to a Mexican dish of grilled or broiled spicy marinated steak. Generally, the meat is cut in thin strips on a sharp diagonal to the grain of the meat.

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Blackened Seasoning and Its Uses