Most people assume that blackening is a traditional Cajun recipe, much like gumbo, jambalaya or etouffee, but this is actually a misconception. The blackening process was invented and perfected by Chef Paul Prudhomme, at K-Paul's in New Orleans. Though Chef Prudhomme is steeped in Louisiana tradition, he actually introduced the process less than 30 years ago. Blackening quickly caught on, however, and is now enjoyed all over the world. Redfish was the first dish to be blackened, but this versatile process has since been applied to a wide variety of foods.
The process is simple. Apply melted butter liberally to seafood or your other choice of protein and then add blackening liberally and sear in a hot cast iron skillet to make a dark toasted spice crust with a tender moist center.
I like my blend with snapper and grouper from the gulf if you can get your hands on some nice filets. Other favorites are shrimp and even lean cuts of steak like flank or filet.