This Cajun seasoning recipe for fish is easy to make at home and adds a deep, smoky flavor to anything you're cooking. This bold spice blend works great on fish, shrimp, chicken, or steak. Mix up a small batch and keep it in your pantry. You'll reach for it anytime you want that blackened sear in a hot pan.
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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 from New Orleans made both the seasoning and the cooking method famous.
To blacken food, you coat fish, meat, or vegetables with a bold spice mix, then sear it in a very hot pan. The outside turns dark, almost black, without burning. It's smoky, and has just the right amount of heat.
Is Cajun Seasoning Spicy?
It can be, but it doesn't have to be. That's the beauty of making it yourself is you control the heat.
Want more spice? Add more cayenne. Prefer it mild? Just cut it back.
Cajun Seasoning Ingredients
- Paprika
- Thyme
- Oregano
- Garlic powder
- Onion powder
- Cayenne pepper (adds the heat)
- Black pepper
- Coarse or kosher salt
See recipe card below for exact amounts.
How To Use Blackened Seasoning
Sometimes people add extras like basil, cumin, or white pepper, but the basic mix works great as-is.
To use it, coat your fish or meat all over with the seasoning. You really don't need much. I like to evenly dust the fish. Some chefs prefer a heavier hand. Then cook it in a hot skillet with butter or oil until the fish is cooked through and flakes easily with a fork.
In the summer, try a light sprinkle on mango, peach, or avocado. It gives fresh fruit a good flavor.
Below is a bowl of Mango Peach Salsa with a tablespoon of blackened seasoning.
Cajun-Inspired Fish and Shrimp Recipes
Cajun cooking is all about making the most of what you have on hand. Since we live in Key Largo, Florida, we have a lot of fish!
They're swimming around right outside, and we love to cook them in a hot skillet with homemade blackened seasoning.
Start your day with this fish omelet made from leftover roasted swordfish.
Storage
Store blackened seasoning in an airtight container in a cool, dry spot. It'll keep for up to 3 months.
Cajun Seasoning Recipe
The term "blackened" caught on in the 1980s and comes from the Cajun and Creole kitchens of Louisiana.
Use blackened seasoning on fish, chicken, shrimp, or even roasted vegetables. Down here in the Keys, we use it on yellowtail snapper. In Louisiana, blackened catfish is the go-to.
When you coat fish with the seasoning and sear it in a hot skillet, the spices form a dark crust while the inside stays moist.
If you don't want to make your own, try Chef Paul Prudhomme's Redfish Magic. It's a classic and easy to find at most seafood markets.
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, forming a dark, flavorful crust.
You can make blackened seasoning at home by mixing paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Adjust the amounts to suit your taste.
It can be. The heat level depends on how much cayenne pepper you use. You control the spice, so it's easy to make it mild or hot.
Press the seasoning onto the surface of the seafood to create a flavorful crust. Thin white fillets like snapper, hogfish, or flounder only need a light dusting.
Cajun Seasoning Recipe 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.
