Although frying, broiling, and steaming are common techniques used throughout the country to prepare meat, there are a few regional methods foodies should keep on their radars. In southern states and for Louisiana-style cooking, blackened meat is a common staple of Cajun food, which has gained popularity in other parts of the country. That popularity has been earned by the method’s use of butter and seasonings to create a delicious, flavorful crust on many types of meat, poultry, and seafood.

How Blackened Meat Is Prepared 

Blackening meat is a process used to give protein a charcoal-grilled taste and texture. First, the meat is soaked in melted butter. This makes it easier for seasonings to stick. Next, the meat is dredged in various spices. Although any seasonings can be used to blacken meat, Cajun food is commonly prepared with some combination of onion powder, cayenne pepper, oregano, salt, black pepper, thyme, paprika, and garlic powder. Once every inch of the meat is coated, it’s placed in a cast-iron skillet or heat-resistant pan and cooked on the stove until the coating turns into a deep, slightly charred crust.

Types of Meat Best Suited for Blackening

When preparing Cajun food, fish is typically cooked using the blackening cooking method. Catfish and tilapia and excellent choices for blackening. The meat will remain moist and flaky and won’t dry out when placed in an extremely hot skillet. Chicken and shrimp are also often blackened when preparing soul food and Cajun cuisine.

If reading about blackened meat has you craving Cajun food, head to Buzzard Billy's in Lincoln, NE. House specialties include blackened catfish, tilapia, shrimp, and chicken with Louisiana cooking methods and popular Cajun staples. To learn more about the menu, call (402) 475-8822. You can visit the restaurant online to view the complete list of offerings, and follow them on Facebook to see pictures of their soul food, Cajun, and American cuisine.