My first experience with blackened seasoning was on a seared catfish in New Orleans. Let me tell ya. That baby was spiced up right ya dig? Since then, I’ve been hooked on it. I even bought a few brands in the spice aisle to try and re-create the original charm but I was a bit turned off by all the preservatives and additives. I decided I could make my own version at home, and let’s just say I was right. It’s cost-effective, easy to customize, ready in 5 minutes, and way more flavor-intense! It is sooooo good y’all! Whether it’s on fish, chicken, or shrimp, the combo of these spices will taste out of this world!
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How to make blackened seasoning
In a small bowl, mix the paprika, garlic powder, thyme, oregano, salt, celery seed, and cayenne pepper. Start small with the salt if using, then work your way up after mixing the seasoning.
Transfer the seasoning to an airtight jar or container for storage.
Blackened Seasoning Recipe
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Ingredients
- 2 tbsp paprika use smoked if you have it
- 1 tbsp garlic powder
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tsp salt
- 1 tsp celery seed
- 3/4 tsp cayenne pepper
Instructions
- Mix together all seasonings until completely whisked and blended.
- Add to an airtight container or jar and store in a cool, dry place.
Notes
Nutrition
Recipe Tips
- Fresh Spices: Using freshly ground spices for your seasoning can give you more intense flavor.
- Toast it up: Want to get super pro chef with it? Toast the spices in a dry skillet for a few minutes over medium heat until fragrant. Just don’t burn them.
- Label: When you store it up, make sure you label it with the date so you can keep track of when the batch was made.
- Pile it on: When using the blackening seasoning, make sure you lay it on. Don’t skimp. Blackening properly requires a lot of the seasoning to create that unique crust.
How to Use
- Protein: Shrimp, salmon, chicken, catfish or any fave fish, or beef.
- Vegetables: Roasted potatoes, roasted carrots, or vegetable kabobs.
- Sauces: Spicy aioli or barbecue sauce.
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Recipe Help
Yep, blackening spice is completely gluten-free.
All three spice blends are often used interchangeably and confused with each other, especially since they all usually contain pepper, garlic, onion, and paprika. But, there are small differences. Cajun is usually spicier with more cayenne and pepper. Creole has more herbs, like thyme and oregano, and blackened is basically a blend of Cajun and Creole seasoning.
Yep for sure. While it may not be as flavorful as if you grinded it yourself, you can just buy pre-ground at the grocery store which is what I do. If you want to grind whole spices, you can also use a mortar and pestle for a more organic rustic mouth texture.
Make sure you pat your protein dry then brush it with butter or oil and generously coat it with the seasoning. Press it into the food well before cooking.
It’s called blackening spice because the spice darkens the food when it cooks.
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Your seasoning mix was so delicious. I added it to some chicken and it was amazing. I can’t wait to try this on different meats.
Homemade seasonings are my favorite and this one is the absolute best! Thanks so much for sharing!
Homemade seasoning is amazing and I love creating my own. This looks so good I’m going to make it this weekend.
Hands down the best blackened seasoning recipe I’ve ever seen! Thanks for sharing!
This seasoning is great! We used it on salmon and it turned out beautifully. Thanks so much for the recipe! I so much rather create my own spice blends.
Homemade seasoning is always the best. Thanks for sharing