A medium heat, spicy blend for seasoning meat before cooking. Using butter in this recipe adds to the blackening effect, which is caused by the burning butter.
CAJUN BLACKENED CHICKEN OR FISH
(Serves 2)
2 fillets chicken breast or 2 fillets of a firm-fleshed fish such as ling
Herbie’s Cajun Spice Mix
2 tablespoons butter
Sprinkle the Cajun spice mix over both sides of the fillets, patting on firmly so that they are well coated. Heat the butter in a heavy-based pan – it needs to be hot, as the burning butter is part of the colouring and flavouring effect of Cajun. Cook the meat over moderate heat until done and serve immediately. (Alternatively, the meat can be cooked without butter on a grill or barbecue.)
