Blackening Seasoning Recipe

clear bowl of spices with a small wood spoon

Blackening Seasoning Recipe

Homemade Blackening Seasoning costs less than $3 and takes 5 minutes to make. Use on chicken, fish, pork, or vegetables for restaurant-quality Cajun flavor!

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Course: Condiments

Cuisine: American

Prep Time: 5

Total Time: 5

Servings:

Author: Jennifer Stewart

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.

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