Homemade Blackening Seasoning

Homemade Blackening Seasoning is a bold and smoky spice blend perfect for adding intense flavor to chicken, fish, shrimp, or vegetables. It combines a balanced mix of herbs and spices that deliver heat, depth, and a touch of sweetness. Making it at home ensures full control over the flavor and spice level while avoiding additives often found in store-bought blends.

Why You’ll Love This Recipe

This seasoning is incredibly versatile and takes just minutes to make with spices you likely already have in your pantry. It’s a great way to elevate everyday meals without needing a marinade. Whether you’re grilling, searing, or roasting, this flavorful blend creates a perfectly charred crust and deep Cajun-style taste. Plus, it stores well, making it a convenient staple in your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Paprika (smoked or sweet)
• Onion powder
• Garlic powder
• Dried thyme
• Dried oregano
• Cayenne pepper
• Black pepper
• Salt
• Brown sugar (optional, for added depth)
• White pepper (optional)

directions

1. In a small bowl, combine all spices: paprika, onion powder, garlic powder, thyme, oregano, cayenne, black pepper, salt, and any optional additions.
2. Stir or whisk until the mixture is thoroughly blended.
3. Use immediately or transfer to an airtight jar or spice container.
4. Store in a cool, dry place for up to 6 months for best flavor.

Servings and timing

Servings: Yields about ½ cup (enough for 4–6 servings of protein)
Prep Time: 5 minutes
Total Time: 5 minutes

Variations

• Adjust the cayenne to control the heat—use more for spicier dishes, less for a milder taste.
• Swap in smoked paprika for a richer, more intense flavor.
• Add ground cumin or chili powder for a Tex-Mex twist.
• Mix in a little lemon zest for a citrusy note if using on fish or shrimp.
• Skip the sugar for a low-carb or keto-friendly version.

storage/reheating

Store blackening seasoning in a sealed spice jar or airtight container in a dark, dry place.
It will maintain peak flavor for up to 6 months, though it is safe to use beyond that if it still smells fresh.
No reheating is needed as this is a dry seasoning blend.

FAQs

What is blackening seasoning used for?

It’s used to season proteins like fish, chicken, shrimp, or even tofu before searing or grilling to create a flavorful crust.

Is blackening seasoning the same as Cajun seasoning?

They are similar but not identical. Blackening seasoning usually has a bit more emphasis on smoky and charred flavor, while Cajun blends are spicier and may include additional herbs.

Can I make it less spicy?

Yes, reduce or omit the cayenne pepper to suit your heat preference.

How do I use blackening seasoning?

Rub it generously on meat or vegetables with a little oil before cooking, ideally in a hot skillet or on a grill.

Is this seasoning gluten-free?

Yes, as long as all individual spices used are certified gluten-free.

How long does homemade blackening seasoning last?

Stored properly, it stays fresh and flavorful for up to 6 months.

Can I use it as a dry rub?

Absolutely. It works well as a dry rub for meats and seafood before grilling or roasting.

Can I make it salt-free?

Yes, simply omit the salt and add it separately to taste when cooking.

What proteins go best with blackening seasoning?

Chicken, salmon, tilapia, shrimp, steak, and pork chops are all excellent options.

Can I double or triple the recipe?

Yes, scale the ingredients up as needed and store in a larger spice jar or airtight container.

Conclusion

Homemade Blackening Seasoning is a must-have blend that adds smoky, spicy, and savory flavor to a wide variety of dishes. With easy-to-find ingredients and endless versatility, it’s perfect for spicing up your meals in a quick and flavorful way. Once you make this blend yourself, you may never go back to store-bought again.

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