Love blackened catfish, tilapia, salmon and pan-seared chicken? Wish you could get that perfect crust on blackened fish without turning the corner into Burnsville, USA? We know the feeling, which is why we invented Bayou-ish Blackening Seasoning, the ideal partner in crime for any Cajun-loving chef. It’s tough business to achieve that true blackening effect while maintaining flavor and enjoying the sweet caramelization of fish, pork and veggies.
Dizzy Pig has made new inroads into blackening seasoning with the ideal balance of fresh herbs, spices, peppercorns and chilies. The result? A totally fresh take on this popular seasoning style. It took Chris a few years to get there, but he did – and fans are raving. Anytime you’re cooking quick with high heat, Bayou-ish is your buddy, so sub this in to any recipe.
My wife loves fish and unfortunately for her, I don’t. However, for Mother’s Day, I decided to make some for her for dinner. I bought some great pieces of Grouper from our local seafood place. They fly it in fresh every day and is as good as we can get here in Chicago. I coated it heavily with Dizzy Pig Bayou-ish and then a few shakes of DP Swamp Venom to add a little bit of extra heat. This was my first time using Bayou-ish and it is outstanding. Love that the salt level is pretty low and not overpowering like so many other Cajun spices you buy in the store. Highly recommend!!