Cajun Blackened Seasoning



4 red snapper fillets, about 6 to 8 ounces each
3 to 4 Tablespoons melted butter
3 1/2 Tablespoons Cajun Blackened Seasoning
Your favorite Creole Sauce

Put the blackened seasoning ingredients though a funnel into a shaker.  Heat a large skillet over medium heat.  Brush red snapper fillets all over with butter; sprinkle with blackened seasoning.  Place, skin side down, in the very hot skillet; drizzle a little more butter over each fillet.  Cook for about 2 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter.  Cook for another 1 1/2  to 2 minutes.  Serve with Creole sauce and rice.

BLACKENED CHICKEN  Makes 8 servings

8 whole boneless, skinless chicken breasts, cut in half
2 1/2  Tablespoons Cajun Blackened Seasoning in a shaker jar
3/4 pound butter, melted

Pound each breast 1/2 inch thick.  Let the chicken come to room temperature before blackening.  Heat a large cast-iron skillet over very high heat until it is extremely hot and just before you see white ash forming in the bottom of the skillet, about 7 or 8 minutes, depending on your stove.  Dip the first chicken breast in melted butter on both sides.  Sprinkle first fillet evenly with the seasoning (about 1/2 teaspoon per side), pat it n with your hands.  Immediately place the chicken rib side up in the hot skillet.  Make sure breast is flat, making as much contact with the hot skillet as possible.  Pour 1 teaspoon butter on the top of the fillet.  Be careful of butter flare-ups.  Cook uncovered over high heat until a crust forms, about 2 minutes.  Turn the fillet and pour 1 teaspoon melted butter on top.  Cook just until meat is cooked through, about 2 minutes.  Keep hot in a 300° oven while cooking the rest.  Wipe out skillet between each fillet.  While the first fillet is cooking butter and season the next one.  Serve hot with rice and vegetables.