How to Make It
Combine all ingredients in a bowl and whisk until completely uniform. The three peppers (cayenne, black, and white) should be evenly distributed. No streaks, no clumps.
Store in an airtight jar away from light. Let the blend rest for about 15 minutes before using. The three peppers need a little time to settle into balance, and right after mixing the cayenne tends to dominate. The potency holds well for 2 to 3 months.
How to Use It
For blackened fish: Use firm-fleshed fish like redfish, catfish, drum, or snapper. Dip fillets in melted butter, then coat both sides generously with the rub. Cook in a dry, screaming-hot cast iron skillet for 2 to 3 minutes per side. The spices will char and blacken — that's the point.
For shrimp: Toss large shell-off shrimp with melted butter and a heavy coat of rub. Sear in a hot skillet in a single layer for 2 minutes per side. Squeeze fresh lemon over the top before serving.
For chicken: This rub crosses over beautifully. Coat chicken thighs or breasts and grill over medium-high heat until charred and cooked through. The cayenne mellows slightly over a longer cook.
For blackened fish tacos: Season mahi-mahi or tilapia fillets heavily with the rub. Sear in butter, then break into chunks and serve in warm tortillas with slaw and a squeeze of lime.
The Blackening Technique
Chef Paul Prudhomme invented blackening in the 1980s and it changed American cooking. The method is simple: superheat a cast iron skillet until it's nearly glowing, dip seasoned fish in butter, and sear it hard. The butter and spices hit the iron and instantly carbonize into a dark, intensely flavored crust while the fish inside stays moist and flaky.
The white pepper is what separates a real blackening blend from a generic Cajun seasoning. It adds a sharp, slow-building heat that's different from cayenne's upfront burn. Both peppers working together give you the full range of heat that defines this technique.