Homemade Blackened Seasoning Recipe

Ready the cast iron skillets and get the oil hot--the Cajun classic, Blackened Seasoning, is exceptionally easy to make at home and you'll want to put it to work immediately. You can use this mix for any recipe that calls for Blackening, Cajun, or Creole seasoning!

You likely already have all the ingredients in your spice cabinet to supply your dinner with that signature smoky, savory vibe only Cajun seasoning can add. It comes together with a simple blend of chili powders, dried herbs, and spices, and it's perfect for blackening absolutely everything; from fish to chicken to shrimp to veggies!

WHAT IS BLACKENING SEASONING?

Blackening Seasoning was originally meant for fish; however, it has come to cover so much more than that. It's spicy and smoky and adds a great deal of flavor to any type of protein it comes into contact with.

The spice mix most commonly consists of paprika, garlic powder, salt, pepper, thyme, onion powder, oregano, and cayenne pepper. It is the amount of red spice in the blend that gives blackened food its deep, dark coloring. We use many of these spices in our chicken seasoning and seafood seasoning, but it does not take on the color of blackened seasoning.

THE INVENTION OF CHEF PAUL PRUDHOMME

Blackened Seasoning was the invention of the famous Cajun chef, Paul Prudhomme, and he first used it on redfish. Chef Prudhomme would dip the filets in butter, dust them with his magical mix of spices, sear them in a screaming hot, cast-iron skillet, and serve it up at his restaurant K-Paul's in New Orleans, Louisianna. The crowd went so wild that the population of redfish in the Gulf actually became a threatened species!

Chef Prudhomme began selling his mix commercially in 1982, and it is his face you'll find on jars of Magic Seasoning BlendⓇ sold in all 50 states and a whopping 37 countries.

WHAT'S THE DIFFERENCE BETWEEN CAJUN AND BLACKENED SEASONING?

There is no difference between the two. Blackened Seasoning is the product of a Cajun restauranteur and is considered (and promoted as) a Cajun spice.

Speaking of Cajun, try our Cajun Jambalaya Pasta or Dirty Rice next!

WHAT TO USE BLACKENED SEASONING FOR

You can use this smoky mix of dried chilis, herbs, and spices on just about anything. As mentioned above, it was originally meant for fish (specifically, redfish) but is now very popular for applying to chicken breasts, shrimp, salmon, and even steak.

You could also sprinkle Blackened Seasoning over vegetables if you'd like!

WHAT'S IN BLACKENED SEASONING MIX?

Blackened Seasoning is a mix of chili powders, dried herbs, and spices. Within the mix, some of the powders are smoky, some herbaceous, and some even a bit spicy, but in combination with one another, all of them abundantly flavorful!

THE MIX FOR BLACKENED SEASONING IS:

• Smoked Paprika (you could also use regular paprika)
• Garlic Powder
• Kosher Salt
• Black Pepper
• Dried Thyme
• Onion Powder
• Dried Oregano
• Cayenne

This particular mix uses only a small amount of cayenne. If you'd like it hotter, add a little more. If you're worried about the heat level of cayenne pepper altogether, you may sub in black pepper instead.

HOW TO MAKE BLACKENED SEASONING

To make Blackened Seasoning, simply add paprika, garlic powder, salt, pepper, thyme, onion powder, oregano, and cayenne pepper to an airtight container, seal and shake. Store your spice mix at room temperature.

If you want to elevate this spice blend a tad, check out our prime rib seasoning for a tip! Or save our meatloaf seasoning recipe to have on hand, too.

HOW TO USE BLACKENED SEASONING

You can use this Blackened Seasoning Recipe for any recipe that calls for Blackening, Cajun, or Creole spice mix.

If you aren't working from any particular recipe, keep the following instruction and increments in mind when seasoning the following popular proteins in mind:

Pat your protein dry, drizzle with oil of choice, sprinkle over the indicated amount of seasoning (see below) and rub to adhere.

• 2 ½ teaspoons per chicken breast for Blackened Chicken
• 1 generous tablespoon for every 1 lb of shrimp for Blackened Shrimp
• 1 ½ teaspoons per filet for Blackened Fish

HOW LONG WILL IT LAST?

The best way to determine how long your homemade mix will last is to check the expiration dates of the ingredients going into it! Because this is just a mix of dry spices and herbs, combining them should have no negative effect on their longevity.

The only exceptions being if the mix somehow gets moisture into it or is contaminated in any way; in which case, it should be discarded immediately.

Keep the mix sealed, in an airtight container at room temperature in a cabinet, drawer, or the pantry.

6 MORE LOUISIANA RECIPES YOU’LL LOVE

• Cajun Rice
• Shrimp Etouffée
• Crawfish Pie
• Crawfish Etouffée
• Cajun Chicken Alfredo Pasta
• Cajun Shrimp Pasta