This Homemade Cajun Blackening Seasoning recipe is the perfect way to add a bold, flavorful punch of spice to meat, seafood, and vegetable dishes.
This seasoning will make your taste buds feel like you are having a feast in Louisiana!
About this Blackening Seasoning Recipe
- Ease – Just mix up a batch using ingredients from your pantry! (The cooking technique is easy too.)
- Flavor – Bold and Spicy – and it makes the perfect crust on meat.
- Multi-Purpose – Use it on chicken, steak, seafood, tofu, vegetables, and more!
- My Favorite Uses – Blackened Shrimp, Blackened Chicken, Blackened Redfish, or Blackened Salmon – serve any of them over alfredo pasta.
Kari’s Notes
Table of Contents
- About this Blackening Seasoning Recipe
- Blackening Seasoning Ingredients
- How to Make Blackening Spice
- How to Make a Blackened Protein
- What is Blackening?
- What to Avoid When Blackening
- Homemade Cajun Blackening Seasoning Recipe
- Cajun vs. Blackening Seasoning
- The Best Oil for Blackening
- Storing Homemade Spices
- More Homemade Spice Blends
Blackening Seasoning Ingredients
My blackening seasoning recipe is a variation of my Cajun seasoning recipe, with a bit of extra cayenne pepper added to it to spice it up like a true New Orleans dish. I also use smoked paprika instead of regular paprika or sweet paprika.
- Smoked Paprika
- Garlic Powder
- Kosher Salt – Use less salt if you need to decrease the sodium.
- Cayenne Pepper – Easily adjust the heat by changing the amount of cayenne.
- Dried Thyme
- Onion Powder
- Black Pepper
- Dried Oregano
Some people also add sugar to help caramelize the spices, and you can definitely do that as well. I like to add a little brown sugar when making blackened pork chops but I don’t find that things like shrimp or salmon need the extra sugar as they already taste naturally sweet on their own.
This makes enough seasoning to use with 1 pound of meat.
This is just a quick overview of the ingredients that you’ll need to make this seasoning blend. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
How to Make Blackening Spice
Mix all of the ingredients together. Store for later in an airtight container or use it right away!
How to Make a Blackened Protein
Use this cooking method to make chicken, shrimp, fish, pork, steak, tofu, and more.
- Brush a cooking fat on the protein – melted butter, a neutral oil, or even mayonnaise.
- Coat the protein on all sides with the blackening seasoning. (I find it easier to pour the spices into a shallow bowl and dip the food into the seasoning, pressing it so it sticks – instead of trying to pour it on top and cover all the nooks and crannies. With shrimp, you can pour them into a bowl and shake them around to fully coat them.) Either cook the meat right away or refrigerate for up to a day.
- To Cook – Coat a heavy bottom skillet with a neutral cooking oil with a high smoke point.
- Sear the protein until the seasoning “blackens” on both sides and the protein is cooked through.
What is Blackening?
The term blackened or blackening is most often used for foods that are coated in a Cajun or Blackening seasoning blend and then seared or grilled until a dark crust forms on the outside.
Blackened food is not burned, but the heat darkens and caramelizes the spices as they cook to make the outside nice and crispy.
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What to Avoid When Blackening
- Do not char the seasoning or it will taste bitter.
- Do not use too much oil, the seasoning will not blacken – it will get soggy. Be sure to coat the pan fully, but try to avoid thick pools of oil.
- Do not use a thin pan and high heat. Use a heavy pan and medium heat – a cast iron skillet or a stainless steel pan will allow the heat to distribute evenly instead of getting really hot in the middle really fast. A thin pan will get really hot and the seasoning will burn before the inside cooks.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Homemade Cajun Blackening Seasoning
Ingredients
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper reduce the quantity of cayenne if you don't like heat – use ¾ – 1 teaspoon if you want it to be really spicy
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
Instructions
- Mix all of the ingredients together in a shallow bowl to use right away or a jar or airtight container to store for later.1 ½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon cayenne pepper, ½ teaspoon dried thyme, ½ teaspoon onion powder, ½ teaspoon black pepper, ¼ teaspoon dried oregano
To Blacken a Protein
- Brush a cooking fat on the protein – melted butter, a neutral oil, or even mayonnaise.
- Coat the protein on all sides with the blackening seasoning. (It's easier to pour the spices into a shallow bowl and dip the food into the seasoning, pressing it so it sticks. With shrimp, pour them into a bowl and shake them around to fully coat them.) Either cook the meat right away or refrigerate for up to a day.
- To Cook – Coat a heavy bottom skillet with a neutral cooking oil with a high smoke point.
- Sear the protein until the seasoning "blackens" on both sides and the protein is cooked through.
Notes
To Use the Seasoning
You’ll need 1 pound of protein and around 3 tablespoons of avocado oil.Large Batch Blackening Seasoning
To make a large batch of seasoning to store for later, mix up:- 2 tablespoons smoked paprika
- 4 teaspoons garlic powder
- 2 teaspoons kosher salt
- 2 teaspoons cayenne pepper, reduce the quantity of cayenne if you don’t like heat – use 3 ½– 4 teaspoons if you want HEAT
- 2 teaspoons dried thyme
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Cajun vs. Blackening Seasoning
When I make my blackening spice mix, I make my Cajun seasoning and add extra cayenne pepper. The flavor profile is the same, but the blackening seasoning is a bit spicier and sometimes has sugar added to it.
I also like mine with smoked paprika. Some people do – some do not. It’s a personal preference. We like the extra smoky flavor!
The Best Oil for Blackening
You want to use oils that have a high smoke point – if the oil starts to smoke, the dish will be ruined. My go-to oils for blackening meats are:
- Avocado Oil
- Refined Coconut Oil
- You can also use ghee (clarified butter) – which has a smoke point of about 450°F and works well at a high heat – though ghee will give the food a buttery taste.
I don’t like to use olive oil, beef tallow, or lard here as they have lower smoke points and discernable tastes.
Storing Homemade Spices
Store homemade seasoning in an airtight container or jar in a cool, dark place. It will keep for at least 6 months.
