Why You’ll Love This Recipe
Homemade Blackening Seasoning is a bold, smoky, and spicy blend that adds a Cajun flair to meats, seafood, and vegetables. It’s perfect for grilling, pan-searing, or roasting, delivering a flavorful crust that enhances any dish. Making it at home allows you to control the heat and salt levels, tailoring it to your taste.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
paprikasmoked paprikagarlic powderonion powderdried thymeground black peppercayenne pepperdried oreganosalt
directions
Combine all the spices in a small bowl and mix thoroughly.
Taste and adjust salt or cayenne for desired heat and flavor.
Transfer the mixture to an airtight container or spice jar.
Label and store in a cool, dry place for up to 6 months.
Use as a dry rub on fish, chicken, steak, or vegetables before cooking.
Servings and timing
This recipe yields about ½ cup of seasoning.Preparation time: 5 minutesTotal time: 5 minutes
Variations
Add brown sugar for a touch of sweetness and caramelization.
Mix in a bit of lemon zest for a citrusy twist.
Use smoked salt instead of regular salt for extra smokiness.
Reduce cayenne for a milder version.
storage/reheating
Store in an airtight container at room temperature for up to 6 months.Avoid moisture exposure to maintain freshness.
FAQs
What is blackening seasoning used for?
It’s commonly used to season proteins before high-heat cooking methods like grilling or pan-searing.
Is it very spicy?
It can be quite spicy due to cayenne, but you can adjust the heat to your preference.
Can I use this on vegetables?
Yes, it’s great on roasted or grilled vegetables for an extra kick.
Is this the same as Cajun seasoning?
They’re similar, but blackening seasoning typically has a more intense smoky and spicy profile.
Can I double or triple the recipe?
Absolutely, just keep the ratios consistent.
Is this seasoning gluten-free?
Yes, as long as all the individual spices used are certified gluten-free.
Can I omit salt?
Yes, make a salt-free blend if you’re monitoring sodium intake.
Can I use fresh herbs?
Dry herbs are best for long shelf life, but fresh can be used for immediate use.
How long does it last?
Up to 6 months in a cool, dry place.
What kind of paprika should I use?
A mix of regular and smoked paprika works best for a balanced flavor.
Conclusion
Homemade Blackening Seasoning is a versatile and flavorful spice blend that transforms ordinary dishes into bold, zesty meals. Quick to mix and easy to store, it’s a must-have in your kitchen spice arsenal. Try it once, and you’ll skip store-bought versions for good.
Print
Homemade Blackening Seasoning
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: Makes about 1/3 cup 1x
- Category: Seasoning Blend
- Method: Mixing
- Cuisine: Cajun/Creole-inspired
- Diet: Gluten Free
Description
A bold and flavorful spice blend perfect for blackening fish, chicken, or vegetables, with a smoky, spicy kick.
Ingredients
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Instructions
- Combine all spices in a small bowl.
- Whisk thoroughly until evenly blended.
- Store in an airtight jar or container in a cool, dark place.
- Label and date the container.
- Use within 6 months for optimal flavor.
Notes
- Adjust cayenne for more or less heat.
- Use smoked paprika for deeper smoky flavor.
- Great on fish, chicken, shrimp, vegetables.
- Double or halve recipe as needed.
Nutrition
- Serving Size: 1 tsp (approx. 2.3 g)
- Calories: 5 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 0.1 g
- Cholesterol: 0 mg
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