Popularized by Louisiana chef Paul Prudhomme in the 1980s, blackening calls for liberally seasoning a protein with a variety of Creole and Cajun spices and searing over very high heat to create that signature dark crust and smoky flavor. SAVEUR x @burlapandbarrel’s Gumbo Spice Blend brings a mild hit of jalapeño and black pepper to these juicy chicken thighs, all balanced by grits with the creamy tang of goat cheese. Get @ryguymcc‘s recipe for Blackened Chicken With Goat Cheese Grits at the link in bio. 📸: @murrayhall.co • 🍗 Food Styling: @ryguymcc
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onMay 1, 2025Burlap And Barrel Inc
burlapandbarrel.com
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Popularized by Louisiana chef Paul Prudhomme in the 1980s, blackening calls for liberally seasoning a protein with a variety of Creole and Cajun spices and searing over very high heat to create that signature dark crust and smoky flavor
May 1, 2025, 5:00 PM
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