Blackened Seasoning will add some Cajun flavor to all your favorite proteins! Use this recipe to make it yourself with pantry staples and make your chicken or fish burst with flavor.
Making homemade seasonings ensures that you’ve added the right flavor (and heat) for YOU and your family. Just like my taco seasoning, today’s recipe captures the heat my family enjoys, without being unbearable.
Aimee’s Recipe Notes
- Taste & Flavor: This seasoning brings bold, smoky heat with a balance of garlic, paprika, and a spicy cayenne kick. Adjust the cayenne if you prefer less heat.
- Uses: Perfect for chicken, fish, shrimp, or even roasted vegetables. Sprinkle generously before cooking to create that classic blackened crust.
- Make-Ahead: Double or triple the recipe and store it in an airtight container for quick seasoning anytime. It keeps fresh for up to 6 months.
- Top Tip: For an authentic blackened finish, cook your seasoned protein in a cast-iron skillet over medium-high heat. The high heat helps lock in the flavors and creates that perfect sear!
What Is Blackened Seasoning?
Blackened Seasoning is a flavorful spice blend commonly used in Cajun and Creole cuisines.
It’s designed to add heat and depth to proteins like chicken and fish, and when cooked at high temperatures, it becomes smoky and slightly charred, forming a nice crust on the exterior.
My family loves blackened chicken tenders. And when I make blackened salmon pasta, we can’t get enough!
Important Ingredient Notes
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Garlic powder and onion powder – These give the blackened seasoning a nice base of savory flavor.
- Paprika – We’re already adding cayenne to the mix, so make sure you use sweet paprika, not hot, to keep from overdoing the spiciness!
- Cumin – Cumin has an earthy flavor.
- Kosher salt and black pepper – Freshly ground black pepper will add more pop than store-bought ground pepper.
- Cayenne pepper – Blackened seasoning is spicy! But you can adjust the amount of cayenne as needed, which is the nice thing about making it yourself.
- Italian Seasoning- adds depth of flavor of this blend of spices.
For more Louisiana flavor, try my Cajun Sausage Pasta and Jambalaya Chicken and Sausage Pot Pie.
How to Store
Place the blackened seasoning in an airtight container or jar and store at room temperature. For maximum flavor, it’s best to use it within 6 months.
How to Use Blackened Seasoning
To use blackened seasoning, you’ll pat the protein dry, coat it with the seasoning, then cook it in a very hot skillet to achieve a dark, crusty exterior. (The hot, hot skillet is key!)
- Chicken: Follow the recipe for my Blackened Chicken Tenders and serve it with homemade alfredo sauce. Or use the blackened seasoning for chicken breasts, chicken thighs, or even chicken wings.
- Fish and seafood: Some fish that work well with blackened seasoning include tilapia, salmon, and catfish. Shrimp and scallops would also be delicious!
- Steak: Use blackened seasoning as a rub for your favorite cut of steak before grilling or searing in a hot skillet.
- Pork: Try using blackened seasoning on pork chops or as a rub for pork tenderloin.
More Kitchen Basics
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Blackened Seasoning Recipe
Ingredients
- 2 teaspoons garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 2 teaspoons cumin
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
- 1 ½ teaspoons Italian seasoning
Instructions
- Combine spices in a small bowl.
- Store in an airtight container at room temperature.
Notes
- Store in airtight container at room temperature.
- Best if used within 6 months.
- See blog post for more tips on how to use.
