Whip up a quick batch of homemade blackened seasoning for the perfect combination of smoky and spicy! Use it on everything from chicken, fish, beef, and veggies over high heat, which forms the perfect blackened crust of flavor!
Homemade blackened seasoning is a blend of herbs and spices that may remind you of both Cajun and Creole seasoning.
It’s smoky, spicy, and makes any dish come alive. You can use it on everything from salmon and shrimp, to beef, pork, blackened chicken tenders, and even vegetables!
Some people like to sprinkle a little extra seasoning on their food after it’s been served because it is just that good!
I always keep a stock of homemade seasoning blends, homemade chili seasoning, and Montreal steak seasoning included. I’m a big advocate for properly seasoned food, so I always need lots on hand!
What is blackened seasoning?
It’s a blend of smoked paprika, cayenne powder, chili powder, and a few others you probably have on hand. Once the meat is coated, it is cooked over high heat forming a blackened crust on the outside.
Some people mistaken it for burnt food, but I promise you, it’s not! It’s a delicious combination of smoky, spicy, and zesty but can also be adjusted for taste. If you prefer it milder, you can reduce the amount of cayenne. If you want to make yours without salt, you can.
It’s common for people to make seasoning blends without salt so they can add whatever amount they like later.
Homemade Blackened Seasoning
Why you’ll love this homemade blackened seasoning
- It’s easy to make with everyday spices you may already have.
- A jar of homemade blackened seasoning lasts for up to 6 months.
- You can use it on everything!
- As always, little spice jars make great gifts.
Helpful Tools
What’s in Blackened Seasoning?
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Smoked paprika
- Cayenne pepper
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Chili powder
- Oregano
- Thyme
How to make Blackened Seasoning
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Mix all of the spices together in a mixing bowl (or straight into the jar).
- Step Two: Whisk to combine (or, put the lid on and shake).
- Step Three: It’s ready to use, store, or give away!
- This recipe yields about 1/3 cup (16 teaspoons) of blackened seasoning.
- Use about 4-5 rounded teaspoons per pound of meat.
- Swap the smoked paprika for regular paprika if preferred.
- Omit the salt if you would rather add it later (a good idea especially for gifting).
- Make it milder with less cayenne pepper. Or add a little extra for an even spicier blend.
Storage
How to store homemade seasoning
Keep it in an airtight container or jar with a tight fitting lid. If you have empty spice jars, you can wash them, dry them, and reuse them. Just don’t forget to change the label!
Need more seasoning recipes? Try these:
Click here to view my entire collection of sauces and seasonings.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Homemade Blackened Seasoning
Ingredients
- 2 Tablespoons smoked paprika
- 1 Tablespoon cayenne pepper
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon thyme
Instructions
- Mix all ingredients together.2 Tablespoons smoked paprika, 1 Tablespoon cayenne pepper, 1 Tablespoon onion powder, 1 Tablespoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon chili powder, ½ teaspoon oregano, ½ teaspoon thyme
- Store in an airtight container.
Notes
- Store in an airtight container for up to 6 months.
- Makes approximately 1/3 cup, which is about 16 teaspoons.
- I use 4-5 teaspoons per pound of meat I’m seasoning.
- Regular paprika can be used in place of smoked paprika.
- If you want less heat, reduce the amount of cayenne pepper.
- Salt can be omitted if you’d rather add that separately.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Amazing! This post is for the Dads: Apply Persnickty Plates’ Blackened seasoning on boneless pork chops: drizzle/ rub the chops with olive oil, rub on the seasoning and heat in a skillet on the stove at low temp. Share with your wife and kids along with white rice and black beans (or whatever sides your family likes) and you’ll reclaim your hero status in the house.
THANK YOU!