How Do You Make Blackened Seasoning? Simple Recipe & Expert Tips

Learn how to make blackened seasoning at home with this simple, step-by-step recipe. Perfect for searing steaks, fish, and chicken with a smoky, spicy crust in minutes.

How Do You Make Blackened Seasoning at Home?

Classic Homemade Blackened Seasoning Recipe

Ingredient	Amount	Purpose
Smoked Paprika	2 tbsp	Adds deep red color and mild smokiness
Cayenne Pepper	1 tsp	Provides heat (adjust to taste)
Garlic Powder	1 tbsp	Umami-rich base note
Onion Powder	1 tbsp	Sweetness and savory undertones
Dried Oregano	1 tbsp	Herbaceous depth
Dried Thyme	1 tbsp	Floral, earthy complement
Cracked Black Pepper	1 tbsp	Bite and aroma
Kosher Salt	1 tbsp	Flavor enhancer

Instructions:

1. In a small bowl, combine all the dry ingredients.
2. Mix thoroughly using a whisk or spoon until evenly distributed.
3. Transfer to an airtight container or spice jar for storage.
4. Shake well before each use.

Customizing Your Blend

One of the best parts of making your own blackened seasoning is that you can tailor it to your preferences. Here are some ideas to tweak your flavor profile:

• For more heat: Add ½ tsp chili powder or chipotle powder.
• For smokier flavor: Replace regular paprika with smoked paprika.
• For a sweet twist: Add 1 tsp brown sugar or cinnamon.
• For seafood lovers: Add ½ tsp lemon zest powder or celery salt.

Customization	Ingredients Added	Best For
Extra Heat	Chili powder, crushed red pepper	Meat lovers, thrill seekers
Smoky Twist	Smoked paprika, liquid smoke	Grilled foods, burgers
Sweet Kick	Brown sugar, cinnamon	Barbecue, chicken wings
Seafood Style	Lemon zest, dill, celery salt	Fish, shrimp, scallops

How to Use Blackened Seasoning Like a Pro

Now that you know how do you make blackened seasoning, let's talk about how to make it shine in your kitchen:

Top Tips for Using Blackened Seasoning:

• Rub generously: Apply liberally to meats, fish, tofu, or even veggies before cooking.
• High heat is key: Sear on a hot cast iron skillet for that perfect blackened crust.
• Don't skip the oil: A thin coat of oil helps the seasoning stick and promotes browning.
• Rest after cooking: Let meat rest 5–10 minutes before slicing to lock in juices.

Food	Why It Works	Tips
Chicken Breast	Great canvas for strong flavors	Pair with lime slaw or avocado crema
Salmon Fillet	Contrasts beautifully with rich fish	Cook skin-on for extra crisp
Portobello Mushrooms	Brings out umami in plant-based options	Use as a burger alternative
Steak	Seals in juices and adds crunch	Use ribeye or sirloin for best results

Frequently Asked Questions About Blackened Seasoning

How long does homemade blackened seasoning last?

Homemade blackened seasoning will stay fresh for 6-12 months when stored properly in an airtight container away from heat and light. The oils in the spices will gradually lose potency over time, so for best flavor, try to use within 6 months. You'll know it's losing freshness when the aroma becomes less pronounced.

Can I substitute any ingredients in blackened seasoning?

Yes, you can make substitutions based on what you have available. If you don't have smoked paprika, regular paprika works but you'll lose some smokiness (consider adding a tiny pinch of liquid smoke). No cayenne? Use ½ tsp red pepper flakes instead. Don't have dried thyme or oregano? A pinch of herbes de Provence can work in a pinch. The beauty of homemade seasoning is you can adapt it to your pantry!

How much blackened seasoning should I use per pound of meat?

For best results, use about 1-2 tablespoons of blackened seasoning per pound of meat or fish. The exact amount depends on your personal taste and the thickness of your protein. Apply generously enough to form a thin, even coating that covers the surface but isn't mounded up. Remember that some of the seasoning will cook off during the searing process.

Is blackened seasoning the same as Cajun seasoning?

While they're similar, there are subtle differences. Blackened seasoning typically has more paprika and cayenne for that characteristic dark crust, while traditional Cajun seasoning often contains more garlic, onion, and bell pepper. Blackened seasoning is specifically formulated to create that signature dark sear, whereas Cajun seasoning is more versatile for general cooking. Many commercial blends use the terms interchangeably, but homemade versions can be tailored to your specific needs.

Can I make blackened seasoning without cayenne pepper?

Absolutely! If you prefer milder seasoning, simply omit the cayenne or reduce the amount. You can replace it with additional paprika for color and body without the heat. For a different flavor profile, try adding a pinch of black pepper or white pepper instead. The recipe is highly customizable to your heat preference - remember you can always add more spice later but you can't take it out once it's in!

Why does my blackened seasoning burn when I cook with it?

This usually happens when the pan isn't hot enough before adding the seasoned food. The proper technique is to heat your cast iron skillet until it's very hot (a drop of water should sizzle and evaporate immediately), then add a thin layer of high smoke-point oil (like avocado or canola), and only then add your seasoned protein. If the pan isn't hot enough, the sugars in the spices will burn before the Maillard reaction occurs. Also, avoid using too much seasoning - a thick layer is more likely to burn.

Buying Guide: Top Store-Bought Options

If you're not ready to DIY or want a reliable backup blend, here are some top-rated blackened seasonings available on the market:

1. Tony Chachere's Original Creole Seasoning

• Features: Iconic brand from Louisiana, known for authentic Cajun flavor
• Pros: Balanced heat, great versatility, affordable
• Best For: Everyday cooking, grilling, and seafood lovers
• Occasions: Weeknight dinners, BBQs, tailgating

2. Zatarain's Blackened Seasoning

• Features: Mild yet punchy, with a touch of citrus
• Pros: Great for beginners, family-friendly
• Best For: Kids' meals, chicken dishes, pan-seared fish
• Occasions: Family dinners, weeknight cooking

3. Badia Blackened Seasoning

• Features: Organic and non-GMO certified
• Pros: Clean ingredient list, no artificial additives
• Best For: Health-conscious cooks, vegetarians
• Occasions: Meal prep, healthy grilling, vegan dishes

4. McCormick Cajun Blackened Seasoning

• Features: Widely available, trusted brand
• Pros: Consistent quality, moderate spice level
• Best For: Beginners, general-purpose cooking
• Occasions: Stir-fries, roasted vegetables, grilled chicken

5. Spiceology Blackened Rub

• Features: Premium gourmet rub with coarse texture
• Pros: High-quality ingredients, restaurant-grade
• Best For: Steak lovers, grill masters, entertaining guests
• Occasions: Dinner parties, steak nights, backyard BBQ

Final Thoughts

Whether you're making your own blackened seasoning or choosing a store-bought version, one thing is clear: this spice blend brings serious flavor to the table. Learning how do you make blackened seasoning opens up a whole new world of culinary creativity — from searing steak to spicing up your veggie game.

So go ahead, whip up a batch, grab your cast iron skillet, and turn up the heat. Your next meal is about to get blackened — and absolutely unforgettable!