Paul Prudhomme developed this technique of using a coating of a spice mixture on a piece of meat or fish, and quickly cooking it in a hot skillet, blackening the outside of the meat while the inside remains tender and moist.

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.