Why You’ll Love This
This homemade blackened seasoning is bold, smoky, and just the right amount of spicy. It’s perfect for chicken, fish, shrimp, or even roasted vegetables. With pantry staples and no fillers, it’s fresher and more flavorful than anything store-bought.
Ingredients
- Smoked paprika
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
- Cayenne pepper
- Black pepper
- White pepper
- Salt
How to Make It
- Measure all spices into a small bowl.
- Stir until evenly combined.
- Transfer to a spice jar or airtight container.
Tips for Success
- Use smoked paprika for depth — regular paprika works, but the smoky version adds richness.
- Adjust cayenne to your heat preference. Start with less if you’re unsure.
- Grind fresh black and white pepper for maximum flavor.
Substitutions
- No white pepper? Just use more black pepper.
- Dried herbs can be swapped for fresh, but reduce quantity by half.
Serving Suggestions
- Sprinkle on chicken breasts or catfish before pan-searing.
- Rub onto salmon or shrimp before grilling.
- Toss with potatoes or cauliflower before roasting.
Storage
Store in an airtight jar in a cool, dry place for up to 6 months. Shake before each use to redistribute spices.
FAQ
Is blackened seasoning spicy?
It has a kick, but you can reduce the cayenne to make it milder.
Can I use this on steak?
Absolutely — it’s great on ribeye or flank steak before searing.
Blackened Seasoning
Ingredients
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp salt
Instructions
- Combine all ingredients in a small bowl.
- Stir well to mix.
- Store in an airtight jar.
Notes
- Adjust cayenne for heat preference.
- Use within 6 months for best flavor.