Smokeless Blackened Seasoning
Meat, Poultry or Seafood
Olive oil or cooking oil


This is a general guideline to show the use and versatility of this uncommon seasoning.  Experiment with the amount used on small pieces to better understand the effect and taste you desire.  It’s easy!  Shake the seasoning on the meat, poultry or fish.  Sometimes it helps to spray with Pam first to help the spices stick.  This method can be used with any style of cooking --  stove top, grill, microwave or oven.  Cook the seasoned food as usual then see and taste the difference.  You will get a special spicy/smokey flavor with a bronzing effect.

Use the results as a main course or as a spicy addition to your main dish.  Recipes will follow that will show the uniqueness of this seasoning.








Comments:                     Traditional dish made each Monday in New Orleans and
                                          left to simmer through the day while the ladies did the
                                          laundry.  You can still find it in most local restaurants
                                          and many homes on Mondays.

1 lb. red kidney beans
3 ribs celery, chopped
1 large onion, shopped
1/2 bell pepper (red or green) chopped
3 whole green onions, chopped
4 cloves of garlic, pressed
1/2 lb. smoked sausage (lite or regular) sliced
1/2 lb. ham, cubed
1/4 cup tomato sauce
1 tsp. baking soda
1 tbs. Smokeless Blackened Seasoning
salt and pepper to taste

1.  Pick and wash beans before starting
2.  Cover with water plus one inch.  Add baking soda.
3.  Bring to boil and cook 30 minutes
4.  Drain off water and rinse.  Cover beans with three inches of fresh water
5.  Add garlic, celery, onion, bell pepper and bring to boil;  cook for 30 minutes after boiling on
     medium heat.
6.  Add ham, Smokeless Blackened Seasoning, salt & pepper (to taste) and tomato sauce.
     Cook 30 minutes more.  Let stand for at least 5 minutes.  (even better the next day)
7.  Serve over rice (serves 10-12)          







Comments:                     Basic to Cajun/Creole cooking, a roux must be continuously stirred
                                           or it will burn and you will have to start all over.  Keep stirring when
                                           adding the ingredients to the roux.  Stirring does not stop until after
                                           the water is added.  Once mastered, you will be able to cook many
                                          dished this way.

2 skinless chicken breasts, cut in half
1/3 lbs. smoked sausage, thinly sliced
8 cups hot water (more if prefered)
1/2 cup flour
1/4 cup olive oil or oil of preference
1 med. onion, chopped
1 med. bell pepper, chopped (red or green)
2 stalks celery, chopped
1/2 cup green onion tops, chopped
3 fresh parsley sprigs, chopped
1 tbs. Smokeless Blackened Seasoning
salt, cayenne and black pepper to taste

Season chicken pieces with the Smokeless Blackened Seasoning.  In a heavy, deep cooking pot, or dutch oven, make a roux by cooking the oil and flour for about 5 minutes or until it is the color of the Smokeless Blackened Seasoning.  Add celery, onions, and bell pepper and cook until onions are translucent, about 5 minutes.  Add sausage and cook for 2-3 minutes.  Add chicken and cook until browned, about 5 minutes.  Slowly add the hot water.  Cook covered on low heat for about 45 minutes.  Add salt, cayenne, and ground black pepper to taste.  Turn off heat add green onion tops and parsley.  Serve with rice.  Serves 4










4 skinless, boneless chicken breasts
1 large onion, thinly sliced
1 large red bell pepper, thin strips
1 - 16oz. can plum tomatoes, crushed
6 tbs. olive oil
1 tbs. Smokeless Blackened Seasoning
1 tbs. sugar
salt & freshly ground black pepper to taste
several sprigs of fresh parsley and rosemary
1/2 cup chicken stock

Season chicken breasts with with salt, pepper, and Smokeless Blackened Seasoning.  In heavy skillet, brown chicken in 3 tbs. olive oil, about 5 minutes, and set aside.

In another skillet, combine the onion, rosemary, sugar, and a pinch of salt in 3 tbs. olive oil.  Saute about 5 minutes.  Add the red bell peppers to onions and cook another 10 minutes.  Add the crushed tomatoes, browned chicken, stock and parsley.  Cover and cook over low heat about 1/2 hour.
Serve over rice

Creole Red Beans
Cody’s Chicken/Sausage Gumbo

Italian/Creole Chicken