Homemade Blackened Seasoning

Why you’ll love it

Blackened seasoning (or, more accurately, blackening seasoning since the spices themselves haven’t been blackened until they’re seared using the blackening method with butter) is a staple in Cajun/Creole cooking. When it gets that irresistible char, it’s so delicious!

I like to use this simple blackened seasoning in my Blackened Fish Tacos or Blackened Chicken. It takes no time at all to whip up, and the flavor payoff is fantastic! We’ve got pantry seasonings and herbs like paprika, oregano, thyme, and more.

What you’ll need

• Paprika – use a blend of regular paprika and smoked paprika to shake up the flavor a bit, or stick to one of the two if you prefer.
• Cayenne pepper – for that classic kick.
• Onion powder and garlic powder – I prefer using ones that are more granulated for extra texture vs. the fine powders some brands offer. The Spice House makes some good ones!

Helpful tips

• Blackened seasoning is not the same as Cajun or Creole seasoning, but they’re in the same family! Cajun seasoning is more spicy, and Creole seasoning is more herb forward.
• It is normal for blackened food to look a bit burned — that’s why it’s called “blackening/blackened” seasoning. It’s designed to be seared over a high heat, unlike Cajun and Creole seasoning.

How to make blackened seasoning

Measure out your ingredients, and combine them well in a small bowl or jar. Store in a tightly sealed container, and use with the recipes suggested below when ready!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

• These nested magnetic measuring spoons are very handy and don’t get lost/separated in the drawer.
• I like to store my homemade spice blends in these beautiful jars with a wooden lid.
• Here’s my Peugeot salt & pepper mills.

Substitutions and variations

• This seasoning is fairly spicy, but I wouldn’t say it knocks my socks off as written, and I am not amazing at handling spice! You can definitely adjust the heat level to your liking by adding less or more cayenne pepper.
• If you have some white pepper on hand, you can swap it for the black pepper.

What to serve with blackened seasoning

• Liberally coat chicken, fish (e.g. Blackened Salmon, cod, tilapia, or catfish), steak, shrimp, or even veggies, and then sear them over medium-high in some butter in a cast iron skillet (or grill them!). You’ll get that nice blackened exterior from the spice blend.
• Try it with these Fish Tacos with a zesty, creamy jalapeño slaw! I have a Blackened Shrimp Tacos recipe too.
• Or use it on my Easy Air Fryer Chicken Breast instead of the suggested spices there.

Leftovers and storage

• Store in an airtight container for up to a year, but keep in mind that spice blends tend to lose some of their flavor the longer you leave them.
• You can store it in your pantry or in your freezer.

Homemade Blackened Seasoning

homemade blackened seasoning recipe is a bold, savory blend of herbs and spices!