Recipe for Blackening Seasoning
Skip the store-bought blends and make your own blackening seasoning at home. This easy recipe combines everyday pantry spices into a bold, flavorful blend that's perfect for blackened shrimp, fish, chicken, and more. It creates that signature smoky crust and packs plenty of Louisiana-inspired flavor, all while giving you complete control over the heat and salt level.
Calories: 4kcal
Ingredients
- 3 tablespoons sweet paprika
- 1 tablespoon black pepper freshly ground
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne pepper or more to taste
- 1 tablespoon kosher salt *see note
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Instructions
- Combine the paprika, black pepper, white pepper, cayenne, salt, onion powder, garlic powder, thyme and oregano in a small bowl.
- Mix until evenly blended and no clumps remain.
- Transfer to an airtight spice jar or container and store in a cool, dark place for up to 6 months.
Notes
- I use Diamond Crystal Kosher Salt, which is less salty than other kinds, so you may need to adjust your amount.
- To tell if your spices are still fresh, rub a pinch between your fingers. If it's super mild or barely smells like anything, it's time to replace them before using. Avoid using any spices that have clumped up into rocks or balls, this means they are very old or moisture has seeped in.
- This seasoning is designed specifically for blackening, a cooking technique that uses high heat to create a dark, flavorful crust on seafood, chicken, and other proteins. It may not work in other applications.
- This blend is moderately spicy. For a milder version, reduce the cayenne to ½ teaspoon. For more heat, increase it to 1½ or even 2 teaspoons.
- Shake or stir the seasoning before using to redistribute the spices, since finer powders tend to settle over time.
- For the best flavor and crust, use this seasoning along with melted butter and cook in a very hot cast iron skillet.
- Pat proteins dry before coating with butter and seasoning. Excess moisture prevents the seasoning from sticking and creating a good crust.
- When blackening, avoid overcrowding the pan to allow the crust to form instead of steaming.
Nutrition
Serving: 1teaspoon | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 219mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 353IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.3mg
