Description
This Homemade Cajun Blackening Seasoning is a vibrant and flavorful spice blend perfect for adding a smoky, spicy kick to your favorite proteins. With smoked paprika, garlic powder, cayenne, and herbs, it's ideal for creating that classic blackened crust often used in Cajun cooking. Easy to mix and perfect for grilling or searing on stovetop, this seasoning enhances fish, chicken, shrimp, or steak.
Ingredients
Blackening Seasoning
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
For Cooking Protein
- Melted butter or neutral oil or mayonnaise (for brushing on protein)
- Neutral cooking oil with high smoke point (for searing)
Instructions
- Mix Seasoning: Combine all the spices—smoked paprika, garlic powder, kosher salt, cayenne pepper, dried thyme, onion powder, black pepper, and dried oregano—in a shallow bowl or jar. Stir well to ensure even distribution. Use immediately or store sealed for later use.
- Prepare Protein: Brush your choice of protein (fish, chicken, shrimp, or steak) on all sides with melted butter, a neutral oil, or mayonnaise to help the seasoning adhere.
- Coat with Seasoning: Pour the seasoning into a shallow bowl and either dredge the protein piece by piece, pressing the spices so they stick firmly, or for shrimp, place them in the seasoning bowl and shake gently to coat evenly. Cook immediately or refrigerate for up to one day.
- Heat Skillet: Place a heavy bottom skillet over medium-high heat and add a neutral oil with a high smoke point, such as canola or grapeseed oil, ensuring the surface is coated.
- Sear Protein: Add the seasoned protein to the hot skillet. Cook each side until a dark, blackened crust forms, and the protein is fully cooked through—typically 2-4 minutes per side depending on thickness.
Notes
- Store leftover seasoning in an airtight container for up to 6 months in a cool, dry place.
- Adjust cayenne pepper quantity to control spice level.
- Use a heavy cast iron or stainless steel skillet for best blackening results.
- Ensure the cooking oil has a high smoke point to prevent burning.
- Blackening works well on firm proteins like catfish, chicken breast, and shrimp.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Seasoning/Spice Mix
- Method: Stovetop
- Cuisine: Cajun
