iamaneviltaco

This is classic. I'm an advocate of mixing your own spice blends to better control the salt content, and so you know exactly how your spices interact. I find that spices you mix yourself are way more flavorful than store-bought mixes. This is a generic cajun-style seasoning. It's great for blackening meats, or adding a bit of heat and depth to just about any dish.

Ingredients:
equal portions of the following. You'll probably want to stick to all dried herbs for this one.
cayenne pepper
onion powder
oregano
paprika
thyme
black pepper
optional: chipotle powder

Easy stuff. Mix it together thoroughly, and put it in either a salt shaker (label it, if you're like me eventually you'll have 800 various seasoning mixes, and confusing your cajun seasoning for your carribean jerk seasoning is a messy thing when you're making cajun alfredo.) or an empty spice container (bonus points for putting it in a cajun spice container).

Now, since this was such a quick post, I'll fill you in on a secret. "Blackened" does not mean burn it. Blackened catfish or chicken is not supposed to actually be black. The process of blackening is to lightly toast the herbs on the outside of the meat on medium-high heat, to extract more flavor. If it's golden brown, you're great. If it's actually black, you're overdoing it. To blacken something on a grill, you want a good heat, and you want to place the meat directly above the fire. Cook it for about 2-3 minutes a side, until the herbs are toasted, and then move it to the edges of the grill, away from the direct fire, or to the top rack for propane grills. Finish the meat off with indirect heat. THAT is blackened meat. If you're served anything else, they did it wrong. Look at the picture for a reference of what blackened spices SHOULD look like.