Homemade Cajun Blackening Seasoning

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Homemade Cajun Blackening Seasoning

This Homemade Cajun Blackening Seasoning recipe is the perfect way to add a bold, flavorful punch of spice to meat, seafood, and vegetable dishes.

Prep Time5

Total Time5

Servings:

Calories: 30kcal

Author: Kari

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

This will make about ½ cup of seasoning. Use 5 heaping teaspoons for 1 pound of meat.

Store any leftover seasoning in an airtight container.

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