Making your own **Blackened Seasoning** is a culinary game-changer, allowing you to whip up a vibrant, robust spice blend right from your pantry. This versatile mix, deeply rooted in the rich traditions of Cajun and Creole cuisines, is your secret weapon for transforming everyday ingredients into extraordinary dishes. Whether you’re aiming for a perfectly seared piece of fish, succulent chicken, or a flavorful cut of meat, this homemade seasoning brings that signature dark, savory, and slightly spicy crust to life, elevating your cooking with minimal effort and maximum flavor.
There’s an unparalleled satisfaction in creating your own spice mixes. As an avid cook with a well-stocked spice cabinet, I find immense joy in blending individual herbs and spices to craft custom seasoning blends. It’s not just a fun activity; it’s a way to ensure purity, free from the fillers and anti-caking agents often found in store-bought varieties. This Blackened Seasoning is the latest jewel in my collection, offering a distinct flavor profile that, while echoing my popular Cajun seasoning, presents a milder yet equally captivating taste experience. Its balanced heat and aromatic depth make it perfect for classics like blackened salmon or chicken, but its versatility extends to an array of other proteins and even vegetables, inviting endless culinary experimentation.
Why Craft Your Own Blackened Seasoning?
Opting for a homemade spice blend like this Blackened Seasoning offers numerous advantages over store-bought alternatives. Beyond the sheer satisfaction of creating something from scratch, you gain complete control over the quality and quantity of each ingredient. This means no mystery additives, no excessive sodium, and the freedom to tailor the spice level to your exact preference. Freshly ground and mixed spices also deliver a more potent and vibrant flavor, as essential oils haven’t had time to degrade on a supermarket shelf. It’s a cost-effective choice too; buying individual spices in bulk and blending them yourself is often far cheaper than purchasing pre-made mixes in smaller, marked-up containers. Plus, you’ll always have a fresh batch on hand, ready to infuse your meals with authentic, delicious flavor.
The Art of Blackening: A Brief Overview
The term “blackened” refers to a distinctive cooking technique popularized in Louisiana cuisine, particularly by Chef Paul Prudhomme. It involves coating meat, poultry, or fish with a generous layer of a spice blend (like this one!) and then searing it in a scorching hot cast-iron skillet, often with a significant amount of butter. The high heat rapidly cooks the exterior, caramelizing the spices and butter to form a dark, flavorful crust – not burnt, but intensely browned and crispy. This process locks in the natural juices of the food, resulting in a tender interior and a wonderfully textured, spice-infused exterior. The rich aroma and robust flavor profile are what make blackened dishes so uniquely appealing and utterly delicious.
Key Ingredients for Your Blackened Seasoning:
Crafting this flavorful Blackened Seasoning requires a simple collection of herbs and spices, most of which you likely already have in your pantry. Each component plays a crucial role in building the blend’s signature taste:
- Paprika: This vibrant spice is foundational, contributing a beautiful reddish hue and a mild, slightly sweet, or smoky base flavor, depending on the type you choose (sweet, hot, or smoked paprika all work, each adding a subtle variation).
- Garlic Powder: A dehydrated, granulated form of garlic, offering a concentrated, savory aroma and taste without the moisture of fresh garlic. It ensures even distribution throughout the blend.
- Onion Powder: Similar to garlic powder, this provides an essential savory depth and aromatic sweetness that complements the other spices perfectly.
- Salt and Pepper: The absolute cornerstones of any seasoning mix, balancing and enhancing all other flavors. I recommend using fine sea salt and freshly ground black pepper for the best results.
- Cayenne Pepper: This is where the characteristic “kick” of blackened seasoning comes from. Adjust the amount to control the heat level – more for a fiery experience, less for a milder warmth.
- Italian Seasoning: While not traditionally part of every blackened blend, the addition of Italian seasoning (a blend typically including oregano, basil, thyme, rosemary, and marjoram) introduces a wonderful herbaceous complexity that makes this particular recipe stand out. It adds an extra layer of aromatic depth that beautifully complements the robust flavors. If you prefer a more classic take, you can substitute this with individual dried herbs like thyme and oregano.
Step-by-Step: How to Make Blackened Seasoning
Creating your own blackened seasoning is remarkably straightforward and takes mere minutes. Here’s how to do it:
- Gather and Measure: Precisely measure out all the individual spices and herbs listed above. Accuracy ensures a balanced and consistent flavor every time.
- Combine: Transfer all the measured spices into a clean, dry glass jar with a tight-fitting lid or a small mixing bowl.
- Whisk Thoroughly: Use a small whisk or a spoon to vigorously combine all the ingredients. Ensure that there are no clumps and that all the spices are uniformly distributed throughout the mix. This step is crucial for an even flavor application when you use the seasoning in your cooking.
- Store: Once mixed, your homemade blackened seasoning is ready to use or store.
How to Use Your Homemade Blackened Seasoning
This versatile spice mix is explicitly designed for the “blackening” method of cooking, but its robust flavor profile makes it suitable for many other applications. Here’s how to get the most out of your blend:
The Blackening Method:
For truly authentic blackened dishes, follow these steps:
- Prepare Your Protein: Pat your chosen protein (fish fillets like salmon or cod, chicken breasts or thighs, shrimp, or even steak) thoroughly dry with paper towels. This is vital for achieving a crisp crust.
- Season Generously: Dredge each side of the meat or seafood in a generous amount of the blackened seasoning mix. Press gently to ensure the spices adhere well. You can also brush the protein with melted unsalted butter before seasoning for an even richer crust.
- Heat the Pan: Place a heavy-bottomed skillet, preferably cast iron, over high heat until it’s smoking hot. Cast iron is ideal as it retains heat exceptionally well, which is essential for proper blackening.
- Add Fat (Optional but Recommended): Add a tablespoon or two of clarified butter or high-smoke-point oil (like avocado or grapeseed oil) to the super-hot pan. The butter helps create that iconic dark, rich crust.
- Sear: Carefully place the seasoned protein into the hot pan. Cook for 1-3 minutes per side, depending on the thickness, until a dark, crusty “blackened” layer forms. Be prepared for smoke, so ensure good ventilation.
- Serve Immediately: Blackened dishes are best enjoyed fresh off the stove.
Beyond Blackening:
Don’t limit this seasoning to just the blackening method! Its bold flavor makes it an excellent all-purpose rub or seasoning for:
- Grilling and Roasting: Rub it on chicken, pork, or vegetables before grilling or roasting for a smoky, spicy kick.
- Marinades: Incorporate it into liquid marinades for deeper flavor penetration.
- Soups and Stews: A pinch can add depth and warmth to Gumbo, Jambalaya, or other hearty dishes.
- Vegetables: Toss roasted potatoes, corn, bell peppers, or cauliflower with the seasoning before cooking for a zesty side dish.
- Eggs: Sprinkle lightly on scrambled eggs or omelets for a spicy breakfast twist.
Optimal Storage for Freshness
Proper storage is key to maintaining the potency and flavor of any spice blend. To ensure your homemade Blackened Seasoning stays fresh and aromatic for as long as possible, follow these simple guidelines:
- Airtight Containers: Always store your spice mixes in airtight glass jars or containers with tight-fitting lids. This prevents moisture from entering and keeps the aromatic compounds from evaporating.
- Cool, Dry, Dark Place: The pantry is the ideal spot. Avoid storing spices near the stove, above the dishwasher, or in direct sunlight, as heat, humidity, and light can degrade their flavor and color much faster.
- Labeling: Always label your jars with the name of the seasoning and the date it was made. This helps you keep track of its freshness.
- Shelf Life: While whole spices can last longer, ground spices and blends like this one generally maintain peak flavor for about 6 months to 1 year. Beyond that, they won’t spoil, but their potency will diminish. Give it a sniff – if the aroma isn’t strong, it’s time for a fresh batch.
Frequently Asked Questions About Blackened Seasoning
Is Blackened Seasoning Very Spicy?
The spice level of blackened seasoning can vary based on the amount of cayenne pepper used. This recipe offers a balanced warmth that is flavorful without being overwhelmingly hot for most palates. However, you have complete control when making it yourself. If you prefer more heat, feel free to add an extra half teaspoon or a full teaspoon of cayenne pepper. For a milder blend, reduce the cayenne or omit it entirely if you’re sensitive to spice.
What’s the Difference Between Blackened Seasoning and Cajun Seasoning?
While both blackened and Cajun seasonings are staples in Louisiana cooking and share many common ingredients like paprika, garlic, onion, and cayenne, there are subtle differences. Cajun seasoning often has a slightly more complex and earthy profile, sometimes including oregano, thyme, and more black pepper, and can be quite spicy. Blackened seasoning, while still spicy, often focuses on creating that signature dark crust when cooked at high temperatures. The “blackened” aspect primarily refers to the cooking method enabled by the seasoning, rather than just the blend itself. Our recipe here, with the addition of Italian seasoning, leans into a slightly more herbaceous flavor, making it a unique and versatile blend.
Can I Use This Seasoning as a Dry Rub?
Absolutely! This blackened seasoning makes an excellent dry rub for a wide variety of meats, including chicken, pork, beef, and even lamb. Simply rub a generous amount onto your protein of choice, let it sit for at least 30 minutes (or ideally a few hours in the refrigerator for deeper flavor), and then cook as desired – whether grilling, baking, or pan-searing. The spices will form a delicious, flavorful crust on your food.
Do I Need to Use Butter for Blackening?
Traditionally, clarified butter is key to achieving that authentic blackened crust and rich flavor. The milk solids in regular butter can burn too quickly at the high temperatures required. Clarified butter (or ghee) has a higher smoke point and contributes significantly to the flavor. However, if you prefer, you can use a high-smoke-point oil like avocado oil, grapeseed oil, or even a blend of oil and a small amount of regular butter for flavor, being mindful of its lower smoke point.
Can I Add Other Spices to This Blend?
Yes, absolutely! One of the joys of making your own spice mixes is the ability to customize. Feel free to experiment with additions like dried thyme, oregano, white pepper (for a different kind of heat), a touch of brown sugar for a slightly sweet caramelization, or a pinch of smoked paprika for an extra layer of smoky flavor. Adjusting the ratios to your personal taste is encouraged!
More Homemade Seasoning Mix Recipes:
- Homemade Chili Seasoning
- Taco Seasoning Recipe
- Cajun Seasoning
- Sazon Seasoning Recipe
If you enjoy this recipe and decide to make it, we’d love to see your creations! Share a photo on INSTAGRAM and tag me @crunchycreamysweet so I can check it out and leave a comment! Happy cooking!
Simple Blackened Seasoning
Author: Anna
Make this Blackened Seasoning with simple spices and herbs from your pantry! Use it in recipes that call for blackening, as a cooking method for seafood, poultry, and other meats.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories: 27 kcal
Ingredients
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Measure all spices and place in a small bowl or a jar.
- Whisk together until thoroughly combined.
- Store in a dry, cool place.
- Use as needed in recipes that call for blackening as a cooking method.
Notes
- I recommend storing any spices and spice mixes in glass jars with lids. The shelf-life can be as long as 1 year. Keep it in a dry, cool place for the best results.
- I use it to make blackened salmon or chicken, but you can use it with other meats too.
- Please note that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nutrition
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