Blackening Seasoning
Blackening Seasoning is a Cajun spice blend with smoked paprika, sweet paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. Ready in 5 minutes, it makes about 5 tablespoons and costs less than $3 using spices you probably already have. The blend creates that signature blackened crust on chicken, fish, or shrimp. Perfect for making homemade Cajun recipes at home!
This blackening seasoning is one of my favorite homemade spice mixes, next to my chicken taco seasoning. I use it on my pork chops and on shrimp when my husband craves them for dinner. He’s from New Orleans so he’s always looking for an extra kick on his shrimp and crawfish.
To be honest, for a long time I didn’t even know there were different types of paprika, and I thought they just added a red color to everything and that was their purpose. As I got older I tried regular, Spanish, Hungarian, and sweet paprika, I can’t believe how wrong I was!
The combination of paprika in this mix is what makes it so delicious! Talk about layers of flavor! This is how you get it. Once you make your own seasoning blend, you’ll never go back to buying the pre-made stuff that’s full of extras you don’t want(or need).
I use this spice mix on my blackened chicken caesar salad. It’s also delicious on fish, shrimp, pork chops, or even roasted vegetables. Rub it on Grilled Chicken, use it instead of Old Bay on these sheet pan shrimp, or mix it into Cajun Pasta.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Smoked paprika – This creates the signature smoky flavor in blackened foods and is essential for authentic Cajun taste. Don’t skip it if you can. If you really don’t like smoked paprika, use regular paprika or chipotle powder.
- Sweet paprika – Adds that classic reddish color and balances the smoked paprika.
- Garlic powder – Use powder, not garlic salt, since this blend already has salt.
- Onion powder – Fresh onion doesn’t work for spice blends since it contains moisture.
- Thyme & oregano – Add that little bit of herb flavor that’s classic in Cajun cooking.
- Cayenne pepper brings the heat. Start with ½ teaspoon for medium or add a little more if you like it spicier or reduce to ¼ teaspoon for mild.
- Salt – Enhances all the other flavors. I use kosher salt but you can use a little table salt if you have it on hand.
- Black pepper – Balances all the other spices and you can’t have salt without the pepper, LOL.
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How To Make Homemade Blackening Seasoning
- Combine smoked paprika, sweet paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a small bowl.
- Whisk or stir until everything is evenly combined and there are no clumps. Transfer to an airtight container and label it with the date. Store in a cool dark place away from heat and moisture.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Pantry: Store in an airtight container in a cool dark place for up to 6 months. A small glass jar with a tight lid works perfectly if you have one.
Freshness: The seasoning is best in the first 3 months. After that, the flavors can start to fade, so smell it before using. If the spices smell weak, it’s time to make a fresh batch.
Make Ahead: Mix a large batch and divide into smaller jars. This makes a great homemade gift too. Just label it with the date, ingredients, and your favorite recipe to use it in [like this one!]
Pro Tip: Write the date on the container when you make it so you know how fresh it is. Spices lose flavor over time even in perfect storage.
What to Make with Blackening Seasoning
Blackened Chicken: Perfect for salads, pasta, or serving with rice and vegetables. I use it on the chicken in my Blackened Chicken Caesar Salad.
Blackened Fish: Use on cod, halibut, mahi-mahi, catfish, or salmon. The seasoning adds flavor to any white fish that is usually pretty mild.
Blackened Shrimp: Toss peeled shrimp with oil and seasoning, then cook in a hot skillet for 2-3 minutes per side. Amazing in tacos or over pasta!
Blackened Pork Chops: Rub on pork chops before grilling or pan-searing for Cajun flavor.
Roasted Vegetables: Toss cauliflower, Brussels sprouts, or green beans with oil and season before roasting. It adds a kick to plain veggies.
Cajun Fries: Sprinkle on homemade fries or sweet potato fries right after they come out of the oven.
How to Blacken Foods
To “blacken” food, coat your protein or vegetable generously with blackening seasoning. Use about 1-2 teaspoons per chicken breast or fish fillet depending on size.
Let it sit for at least 5 minutes so the flavors penetrate the meat. For even better flavor, let it marinate overnight in the refrigerator. Heat a cast iron skillet until super hot, add a little bit of cooking oil or butter.
Add the meat and cook, without moving around. The high heat chars the spices quickly, creating that signature dark, smoky crust with bold flavor underneath. It’s fast! Most proteins only need 2-3 minutes per side.
Just be ready for some sizzle and smoke, so crack a window or turn on the vent fan!
Variations
- Mild Blackening Seasoning: Reduce cayenne to ¼ teaspoon for less heat. Perfect for kids or people who don’t like spicy food.
- Extra Spicy: Increase cayenne to 1 teaspoon or add ¼ teaspoon of red pepper flakes for serious heat.
- Lemon Pepper Blackening: Add 1 teaspoon lemon zest powder and reduce salt slightly for citrus notes.
- Creole Style: Add ½ teaspoon white pepper and ¼ teaspoon mustard powder for more complex flavor.
- Low Sodium: Reduce salt to 1 teaspoon or omit it entirely. Season your protein separately with salt so you can control sodium levels.
- Fresh Herb Version: Add ½ teaspoon dried parsley or dried basil for extra herbal notes.
Frequently Asked Questions
It’s a delicious combination of smoked paprika, sweet paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. The blend creates the signature Cajun flavor and dark crust on blackened dishes.
Store in an airtight container in a cool, dark place for up to 6 months. The seasoning stays strongest for the first 3 months. After that, flavors gradually fade but it’s still good. You might need to add just a little extra.
Yes! Reduce cayenne to ¼ teaspoon for mild seasoning or increase to 1 teaspoon for extra spicy. You can also add red pepper flakes for more heat. Start with less and add more to taste.
They’re very similar! Blackening seasoning typically has more paprika for that signature dark crust. Cajun seasoning might include additional herbs or spices. This recipe works as both in a pinch.
Using both creates the best flavor. Smoked paprika adds depth and smokiness while sweet paprika adds color and mild pepper flavor. If you only have one type, use 2 tablespoons of what you have.
Absolutely! Just leave out the salt from the mix and then add your own salt and pepper to the meat/protein separately to control salt levels. The other spices still create great flavor.
Use a small glass jar or spice container with a tight-fitting lid. Store in a cool dark place away from heat and moisture. Don’t keep it near the stove where heat and steam can affect freshness.
Recipe Tips & tricks
- Make a double or triple batch if you use this frequently. The recipe scales perfectly and it’s just as easy to mix a large batch.
- Label your container with the date you made it. This helps you track freshness since spices lose potency over time.
- Use fresh spices for the best flavor. If your paprika or other spices have been sitting in the cabinet for years, replace them before making this blend.
- Whisk the mixture well to distribute everything evenly. You don’t want clumps of cayenne in one spot and none in another.
- Let seasoned meat sit for at least 5 minutes before cooking. This allows the spices to penetrate the surface for better flavor.
- Heat your pan until smoking hot before adding seasoned protein. The high heat creates that characteristic blackened crust.
- Don’t use nonstick pans for blackening. Cast iron or stainless steel handles the high heat needed for proper blackening.
- Coat protein lightly with oil before seasoning so it sticks properly. The oil also helps create the dark crust.
- Make small jars as homemade gifts. Add a label with the recipe name, date, and suggested uses.
This homemade blackening seasoning recipe is perfect to have on hand in your pantry. You never know when you will need to fix some boring chicken!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Blackening Seasoning Recipe
Ingredients
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Combine all the ingredients in a small bowl.
- Store in an airtight container, in a cool dark place, for up to 6 months.
- To use, lightly coat your meat with vegetable oil, sprinkle evenly with seasoning to coat. Let sit for 5 minutes or overnight. Heat oil and add meat to cook.
Notes
- Make a double or triple batch if you use this frequently. The recipe scales perfectly and it’s just as easy to mix a large batch.
- Label your container with the date you made it. This helps you track freshness since spices lose potency over time.
- Use fresh spices for the best flavor. If your paprika or other spices have been sitting in the cabinet for years, replace them before making this blend.
- Whisk the mixture well to distribute everything evenly. You don’t want clumps of cayenne in one spot and none in another.
- Let seasoned meat sit for at least 5 minutes before cooking. This allows the spices to penetrate the surface for better flavor.
- Heat your pan until smoking hot before adding seasoned protein. The high heat creates that characteristic blackened crust.
- Don’t use nonstick pans for blackening. Cast iron or stainless steel handles the high heat needed for proper blackening.
- Coat protein lightly with oil before seasoning so it sticks properly. The oil also helps create the dark crust.
- Make small jars as homemade gifts. Add a label with the recipe name, date, and suggested uses.
Nutrition
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