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This Homemade Blackened Seasoning, also known as Blackening Seasoning, has a bold, smoky, spicy kick. It’s a delicious blend of herbs that can take your favorite dishes and transform them into restaurant-worthy meals with just a sprinkle.
If you love making your own spice blends, make my pot roast seasoning and homemade taco seasoning next!
If you’re here, It’s likely because you love food with bold flavor. And you know how we achieve good flavor in our food? Making our own homemade spice blends!
That’s where this Blackened seasoning blend comes in. It’s a combination of spices typically used in Creole and Cajun seasoning styles. I’m talking smoked paprika, garlic powder, chili powder, a little brown sugar (because ya know, balance), and cayenne pepper – just to name a few.
The blend is typically rubbed generously onto meat and then seared in a cast iron skillet over high heat to form that signature black crust. That’s where the blend gets it’s name – from the crust that’s formed on top from the seasoning mixture, not burned food.
You can find blackening spice blends in most grocery stores, but trust me, nothing compares to a homemade seasoning tailored to your own taste.
Table of contents
Why this is the Best Blackened Seasoning
- Versatile Seasoning – the great thing about making your own seasoning blend is you can adjust own preferences. Want a smaller amount of cayenne? Go for it. Craving extra smoked paprika or a hint of brown sugar? You can make it your own.
- Pre-made blackening spice blends can be overly salty or lack flavor. With your own blends, you’re the boss of your spice cabinet.
- No weird fillers – Just real-deal spices you can pronounce.
- Easy to make! Just mix together and store (or use immediately).
Key Ingredients in a Homemade Blackened Seasoning Recipe
(full recipe and quantities can be found in the recipe card)
- Smoked paprika adds color and a warm, smoky base for the spice blend. You can use regular paprika but it won’t be as smoky. Sweet paprika is a good substitute here too.
- Chili powder and small amounts of cayenne pepper bring the smoky, spicy flavor that’s the hallmark of cajun cooking.
- Garlic powder and onion powder add aromatic notes to the mix.
- Brown sugar: A good blackened seasoning recipe is all about balance and brown sugar balances out all of the smoky and savory flavors, taking it to the next level I like to call it my secret ingredient 🙂
- Black pepper: For that full-on peppery punch. You don’t have to use white pepper, but if you have it, I recommend adding it in!
- Dried Basil, Thyme, and Oregano bring all of the bold, earthy flavors. These compliment the garlic and onion powder and adds a nice touch of Louisiana favor.
How to make Blackening Seasoning Recipe
Add all of the spices together in a small glass jar or airtight container and mix together. Now you’ve got yourself a homemade spice blend that’s ready for anything!
Best Ways to Use Blackened Seasoning
Blackened Seasoning can used on almost anything. I especially love using it in my blackened chicken alfredo but you can use it on your favorite protein, slather in a little melted butter or a little olive oil and cook! Blackened mahi mahi, blackened chicken salad, blackened corn, pork chops, and even your veggies or tofu are all great with this spice blend.
Just don’t forget the exhaust fans—cooking over high heat creates smoke, and you don’t want to set off your smoke alarm the first time you try it!
Storage Tips and Shelf Life
Once you’ve mixed your spices, store your blackened seasoning in a small glass jar or any airtight container in a dry place (or dark place, like a cabinet).
This helps preserve the natural flavors and extend the shelf life. Most spice mixtures stay fresh for about 6 months, especially if you’re using fresh, high-quality ingredients.
Pro Tips
- Use freshly opened spices – Spices lose their potency over time. For a bold, aromatic blend, make sure your paprika, thyme, and garlic powder haven’t been sitting in the back of your cabinet for two years.
- Toast the spices for extra depth (optional): If you want to elevate the flavor even further, lightly toast the spice blend in a dry pan for 1-2 minutes over low heat. Let it cool completely before storing.
- Store it right: Keep your blend in an airtight container in a cool, dark place. Light and heat can degrade flavor. Treat your spice mix like the top-shelf ingredient it is.
- Taste and tweak– Every palate is different. Once you’ve mixed your base blend, rub a little on chicken or fish, sear it, and adjust the mix to suit your flavor preferences.
Recipe FAQs
Blackened seasoning is amazing on chicken, salmon, shrimp, steak, and pork chops. It also pairs well with firm white fish like mahi mahi or catfish, giving them a nice crust.
Homemade blackened seasoning stays fresh for up to 4-6 months when stored in an airtight container in a cool, dark place. After that, it won’t spoil, but the flavors may start to fade.
The best way to store homemade seasoning blends is in an airtight container, like a glass spice jar or sealed mason jar – in a cool, dark place away from heat and light. This helps preserve the flavor for up to 4-6 months.
This blackened seasoning is more smoky than spicy. You can always dial the spice up or down by adjusting the cayenne to your taste.
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Homemade Blackened Seasoning
Equipment
- Airtight Storage Container
Ingredients
- 2 tbsp Smoked Paprika
- 1 1/2 tbsp Onion Powder
- 2 tsp Chili Powder
- 2 tsp Garlic Powder
- 2 tsp Cayenne Pepper, (more or less as desired)
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Dried Basil
- 1 tsp Ground Mustard
- 1 tsp Brown Sugar
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
Instructions
- Add all of the spices together in a small glass jar or airtight container and mix together.
Notes
- Use freshly opened spices – Spices lose their potency over time. For a bold, aromatic blend, make sure your paprika, thyme, and garlic powder haven’t been sitting in the back of your cabinet for two years.
- Toast the spices for extra depth (optional): If you want to elevate the flavor even further, lightly toast the spice blend in a dry pan for 1-2 minutes over low heat. Let it cool completely before storing.
- Store it right: Keep your blend in an airtight container in a cool, dark place. Light and heat can degrade flavor. Treat your spice mix like the top-shelf ingredient it is.
- Taste and tweak– Every palate is different. Once you’ve mixed your base blend, rub a little on chicken or fish, sear it, and adjust the mix to suit your flavor preferences.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
