Mixing a batch of homemade blackened seasoning, a flavorful spice blend perfect for seasoning fish, shrimp, chicken, and steaks, is incredibly easy! Elevate all your dishes with a burst of delicious flavor.
What Does "Blackened" Mean?
The late great Chef Paul Prudhomme of New Orleans is credited with popularizing the cooking method called blackening. Meat, fish, or vegetables are coated with a blend of herbs and spices and then cooked in a hot skillet until the spices form a dark and tasty crust on the outside of the meat.
Is Blackened Seasoning Spicy?
The beauty of making blackened seasoning at home is the ability to customize the heat level according to personal taste.
If you prefer a kick, adding more cayenne pepper is a great way to intensify the heat.
Adjusting the spice levels allows you to tailor the seasoning to suit your preferences and create a dish that matches your desired level of spiciness.
- 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, you typically coat the meat generously with the spice mixture, ensuring an even distribution of flavors. The meat is then cooked in a hot skillet with butter or oil, creating a dark crust on the outside while keeping the inside moist and flavorful.
In the summertime, you can add zest to mangoes, peaches, and avocados with a little sprinkle!
How to Store Dried Spices
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.
The term "blackened" was popularized in the 1980s and can be traced back to Cajun and Creole food in Louisiana.
Blackened seasoning is versatile and can be used on fish, chicken, shrimp, and all your Roasted Vegetables.
The flavorful spice blend associated with Cajun and Creole cuisine is known for its robust and slightly spicy taste. In the Keys, we have lots of yellowtail snappers, in Louisiana, blackened catfish is a staple.
Applied generously to fish, it forms a dark coating when cooked, creating a delicious combination of herbs and spices on the exterior while keeping the fish moist and flavorful inside.
When you buy fish, you can also pick up a bottle of pre-made blackened seasoning from Chef Paul Prudhomme called Redfish Magic.
Blackened seasoning is a flavorful spice blend used to season and cook seafood, particularly associated with Cajun and Creole cuisine. It typically involves a mixture of spices applied to the seafood before cooking.
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.
How To Make Homemade Blackened Seasoning for Fish
- 2 tablespoons Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- ½ teaspoon Cayenne pepper (this is where it gets heat)
- 1 teaspoon Black pepper
- 1 tablespoon Kosher or coarse salt
- 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.