This post may contain affiliate links. Please see myย disclosure policy
Homemade spice blends are so easy and so good. This Blackened Seasoning can be used on fish, chicken, shrimp, pork, beef and more. It is ready in about 5 minutes and you can have it on hand for months!
Making your own spice blends at home is so easy. Especially if you have a stocked spice rack already, chances are you have everything you need to make it. But making it on your own means you control the heat, the salt, the sugar etc.
This Homemade Cajun Seasoning for example is so much less salt than the traditional brand at the store, because of my taste preference. But you can adjust any seasoning to your liking.
Blackened Seasoning is a blend of chili powder, herbs and spices. It is kind of a cross between Cajun and Creole Seasoning. It is spicy, but not overly so. But if you are looking for less you can adjust the cayenne in this recipe.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Paprika – you can use regular or smoked
- Dried Thyme
- Onion Powder
- Garlic Powder
- Ground Cumin
- Dried Oregano
- Kosher Salt
- Black Pepper
- Cayenne Pepper
How To Make Blackened Seasoning
Just mix all of the ingredients together until combined and place in an airtight container.
Store in a cool dark place (your pantry) for 6 months, up to a year depending on how fresh your spices were to start with.
How To Use Blackened Seasoning
Traditionally blackened seasoning got its name because it creates a dark crust on the meat when it is cooked. You dip your protein in melted butter and then in the seasoning mixture, and then sear in a hot pan. This creates a “black” crust.
But you can really use it like any spice blend, you can sprinkle over the meat and grill, bake or sauté. Blackened Chicken and Blackened Shrimp Pasta are two of my favorites.
Recipe Tips & Tricks
- You want to start with fresh spices. Spices don’t go bad, they just lose flavor over time. So this could last for years, it won’t be nearly as good after about 6 months. If your spices are 6 months old to start with, it will lose flavor very quickly.
- Store in your pantry or spice rack just like you do your other spices.
- Get creative with how you use it. I like to sprinkle over vegetables and potatoes sometimes to give them a little kick. It isn’t traditional, but it is delicious!
More Homemade Spice Blends
Blackened Seasoning
Ingredients
- 2 Tablespoons paprika
- 2 teaspoons dried thyme
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons cayenne pepper
Instructions
- Mix together all ingredients until well blended.
- Store in an airtight container for up to 6 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.