Making your own blackened seasoning at home is quick, easy, and full of flavor. This bold spice blend is perfect for fish, shrimp, chicken, or steak. Mix up a batch and keep it on hand to give any dish a smoky, savory kick.
Jump to:
What Does "Blackened" Mean?
Blackened food gets its name from the dark crust that forms when it’s seared in a hot skillet. The late Chef Paul Prudhomme of New Orleans made both the seasoning and the cooking method famous.
To blacken food, you coat meat, fish, or vegetables in a spicy mixture, then sear it until the outside turns dark brown or nearly black without burning. The result is smoky, flavorful with moderate heat.
Is Blackened Seasoning Spicy?
It can be, but it’s up to you. One of the best parts of making blackened seasoning at home is that you control the heat.
Want more spice? Add extra cayenne. Prefer it milder? Use less. It’s easy to adjust the heat.
Ingredients
- Paprika
- Thyme
- Oregano
- Garlic powder
- Onion powder
- Cayenne pepper (this is where it gets heat)
- Black pepper
- Coarse or kosher salt
How To Use Blackened Seasoning
Sometimes additional herbs and spices like basil, cumin, and white pepper might be included.
To use blackened seasoning, coat the meat well with the spice mix. Make sure the flavors are evenly spread.
Then, cook the meat in a hot skillet with butter or oil. This creates a dark crust on the outside and keeps the inside moist and tasty.
In the summertime, you can add zest to mangoes, peaches, and avocados with a little sprinkle!
Shown below is a bowl of Mango Peach Salsa with a tablespoon of blackened seasoning for extra flavor. This makes a great side dish for your blackened fish.
Storage
Store blackened seasoning in an airtight container in a cool, dry place. Properly stored, it can last up to 3 months. Over time, the potency of the spices may diminish.
Takeaway
The term "blackened" took off in the 1980s and comes from the Cajun and Creole kitchens of Louisiana. It’s all about bold flavor--herbs, spices, and just the right amount of heat.
You can use blackened seasoning on fish, chicken, shrimp, and even Roasted Vegetables.. Down here in the Keys, we use it on yellowtail snapper. In Louisiana, blackened catfish is a classic.
When you coat fish with the seasoning and cook it in a hot skillet, the spices form a dark crust on the outside and the inside stays moist and tender.
If you’re not ready to mix your own, look for Chef Paul Prudhomme’s Redfish Magic at your local seafood market. It’s a solid choice and full of flavor.
FAQ
Blackened seasoning is a bold spice blend used to flavor seafood, chicken, or meat. It comes from Cajun and Creole cooking and includes paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. The seasoning is rubbed onto the food before it’s cooked in a hot skillet, creating a dark, flavorful crust.
You can blacken your meats at home by combining paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Adjust the quantities to suit your taste preferences.
The spiciness of the seasoning mixture can be adjusted based on the amount of cayenne pepper used. You control the heat level and you can tailor it to your liking.
Press the seasoning onto the surface of the seafood to create a flavorful crust. Thin white fillets of snapper, hogfish, flounder, and others only need a dusting of the spice blend.
Homemade Blackened Seasoning for Fish
Ingredients
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper, adjust for more or less heat
- 1 teaspoon black pepper
- 1 tablespoon kosher or coarse salt
Instructions
- Whisk together all the spices in a large bowl. Make sure all the spices are blended so there aren't any hot spots.
- Pour the mixture into a jar with a tight-fitting lid.
