Love big, bold Cajun flavors? Then this blackened seasoning recipe is a must-try! With a quick mix of paprika, cayenne, garlic powder, dried herbs, and other pantry staples, you’ll have the ultimate homemade blend ready in minutes. We sprinkle it on everything from fish and shrimp to chicken and beef—it’s our secret to adding a spicy kick!
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Growing up on the border of Texas and Louisiana, spicy Cajun flavors were a staple in my life. As I got older and began cooking more at home, blackened seasoning quickly became a must-have in my kitchen.
While I love using Slap Ya Mama and Zatarain’s New Orlean’s Style mixes, there’s something truly special about making my own blend. Plus, you can customize the spice level to suit your family’s tastes—my recipe is on the milder side, but feel free to crank up the heat to your liking!
What is Blackened Seasoning?
Blackened, or blackening, seasoning is a spicy blend of herbs and spices that is a stable in the Cajun cuisine. It’s often rubbed on various proteins and vegetables and then cooked in a very hot skillet with butter or oil to create a distinctive blackened crust.
Traditional blackened seasoning normally includes a mix of paprika, cayenne pepper, garlic and onion powders, thyme, oregano and a few other common herbs.
Ingredients You’ll Need
Notes about the ingredients needed for this Blackened Seasoning recipe are below. Jump to recipe for the exact measurements.
- Paprika
- Garlic powder
- Onion powder
- Thyme
- Oregano
- Basil
- Black Pepper
- Salt
Standard paprika was tested but you can use half smoked paprika for an extra kick. Adjust the cayenne pepper level according to your spice preference. The salt is optional but will enhance the other spices. Leave it out to keep the sodium level low.
How to Make Blackened Seasoning
Below you’ll find the simple steps to make this blackened seasoning recipe. Jump to recipe for the printable instructions.
1. Whisk together ingredients.
Measure out each of the spices and seasonings into a medium-sized bowl. This will give you the room needed to make sure everything mixes evenly.
Stir all of the ingredients together until they are thoroughly combined. A whisk is the best tool for this.
2. Transfer to Storage Container
When storing homemade seasoning mixes it is best to place them in an airtight container and keep them in a cool, dry space. A spice cabinet (NOT over the stove!) or a dry pantry will work great.
You do not want too much open air space in the container, so choose one that just barely fits all of the mix. These 4-ounce mason jars are great to use!
This recipe will last for up to 1-2 years. As time goes on the dried leafy herbs will lose their potency.
Are Cajun and Blackened Seasoning the same thing?
While Cajun and blackened seasoning share similarities, they are not exactly the same. Both originate from Louisiana cuisine and feature robust, spicy flavors, but they have distinct uses and spice profiles. However, blackened seasoning is often used on meats and veggies to achieve a charred crust while Cajun seasoning has a more general purpose use for a variety of dishes.
Recipes with Blackened Seasoning
This blackened seasoning can be used for chicken, salmon, tilapia, steak, shrimp, potatoes, or grilled vegetables with outstanding results. It is hands down the best recipe and will liven up just about any boring dish!
You can swap out the seasoning ingredients for equal parts of this mix in the following dishes:
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Cajun Blackened Seasoning
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Ingredients
- 1 Tbsp. paprika
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. black pepper
- 1 tsp. thyme dried
- 1 tsp. cayenne pepper
- 1 tsp. basil dried
- 1 tsp. oregano dried
- 1 tsp. salt optional
Instructions
- Whisk all ingredients together in a small bowl until evenly blended.1 Tbsp. paprika, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 1 Tbsp. black pepper, 1 tsp. thyme, 1 tsp. cayenne pepper, 1 tsp. basil, 1 tsp. oregano, 1 tsp. salt
- Store in an air-tight container for up to 1 year.
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Notes
- Spice Level: slowly add in the cayenne pepper until your desired spice level is reached.
- Paprika: Add a level of smokiness to the mix by using half regular paprika and half smoked.
- Usage: Use 1-2 tablespoons for every 1 pound of protein or vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes it’s so easy just to head to the store and pick up some cajun seasoning but it’s EASIER to just make your own right? This looks great! Will be making my own no doubt!
It totally IS easier, and so much better for you! Thanks for your comment, Jules! 🙂