Earls recipe for the Cajun blackened chicken or the blackening spices is not on the Internet yet. Perhaps you can use one of the following recipes to experiment. Good luck and please share your results with us.

Halyna
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Cajun Blackening Spices (NOT Earls)
Source: From Derrick Riches, bbq.about

This is the traditional seasoning recipe for Cajun style blackened fish. Apply this rub on the fish and place it on an extremely hot cast iron skillet. Trust me when I say that this will be a delicious treat.

5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder

Mix together and store in an air-tight container.

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CAJUN BLACKENING SPICES
Yield: 3 1/4 Cups

1 Cup Paprika
1/4 Cup Salt -- optional
1/3 Cup Granulated Onion
1/3 Cup Granulated Garlic
1/3 Cup Cayenne Pepper
1/4 Cup White Pepper
1/4 Cup Black Pepper
2 2/3 Tablespoons Thyme
1/4 Cup Oregano
1 1/3 Tablespoons Ginger
1 1/3 Tablespoons Sage

Combine all and mix well.

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Cajun blackened fish or chicken (NOT Earls)
Yield: 4 Servings

Fish fillets or chicken parts
Cajun spice mix (recipe follows)
large Cast-iron skillet

5 teaspoon Paprika
1 teaspoon Ground dried oregano
1 teaspoon Ground dried thyme
1 teaspoon Cayenne powder (more to taste)
1/2 teaspoon Finely ground black pepper
1/2 teaspoon Finely ground white pepper
1/2 teaspoon Garlic powder (optional)

INGREDIENTS AND EQUIPMENT CAJUN SPICE MIX
From: wdborgeson Date: Fri, 13 May 1994

Mix spices very well, and store in an air-tight container. Or, use a commercial Cajun spice mix such as Paul Prudhomme's.

TO PREPARE FISH FILLETS: (redfish, grouper, mahi, snapper, rockfish, etc.) Rinse fillets and pat mostly dry with paper towel. Leave slightly damp, as this moisture is going to adhere the spice paste to the fish. Coat fillets with spice paste. Coat skillet with small amount of canola or other high-heat oil, or oil spray (can be omitted, with slight risk of sticking depending on condition of skillet). Get the skillet good and hot, oil should be starting to smoke. Arrange fillets in skillet. Turn when half-done. Cooking time will depend on heat, and thickness of fillets - a minute on each side would be enough for typical rockfish ("Pacific red snapper") fillets. You want the spice coating NOT to be fully black - just darkened. Serve with lemon or lime wedges.

TO PREPARE CHICKEN PARTS: Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knifetip), or finish in a 350 degree oven.

Source: rec.food.cooking