Blackened cooking is a culinary technique that involves seasoning food, typically fish or meat, with a blend of spices and then cooking it at high temperatures in a cast-iron skillet. The high heat creates a charred, dark crust on the surface, which enhances the flavor and adds a smoky aroma. This method originated in the southern United States, particularly associated with Cajun cuisine. It was popularized by chef Paul Prudhomme in the 1980s, who showcased it in his dishes, making it a staple in many restaurants and home kitchens.