Why buy an expensive bottle of blackened seasoning when you can make your own with pantry spices in just a few minutes for pennies?
This homemade blackened seasoning recipe is perfect for fish, chicken, shrimp, vegetables, and more. Adjust the heat, herbs, and spices to fit your taste and make it exactly the way you like it.
🤔 Quick Answer: What Is Blackened Seasoning?
Blackened seasoning is a savory and spicy spice blend used to season fish, chicken, vegetables, and more before cooking.
- Common ingredients: Paprika, garlic powder, onion powder, thyme, oregano, pepper, cayenne pepper, and salt. Adjust ingredients to fit your taste.
- Heat level: Can range from mild to very spicy depending on the amount of cayenne pepper.
- Common uses: Fish, chicken, shrimp, steak, and vegetables.
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Featured Comment from Vonnie :
⭐⭐⭐⭐⭐
"Great flavor!! I added more heat and less salt, but dang this was yummy! Thank you for this recipe!!"
🤔 TL;DR—Recipe Summary
What is it? A homemade blackened seasoning recipe made with pantry spices for fish, chicken, vegetables, and more.
Why you'll love it? Costs much less than store-bought seasoning blends, lets you control the heat level, and allows you to adjust the herbs and spices to make it your own.
How to make it? Measure the spices, mix them together, adjust the cayenne pepper if desired, and store in an airtight container.
🧂Ingredients
- Paprika — sweet or smoked paprika
- Onion powder
- Garlic powder
- Oregano
- Thyme
- Cayenne pepper — adjust for mild or spicy heat
- Kosher salt
- Black pepper — white pepper may also be used
♨️ What Is Blackened Seasoning and Blackening?
Blackened seasoning is a savory, spicy blend of common spices. While there is no single "correct" blackened seasoning recipe, most include paprika, garlic powder, onion powder, oregano, thyme, pepper, cayenne pepper, and salt.
Blackening is more than just a spice mix. It is a high-heat cooking technique that uses a generous coating of seasoning and usually butter to create a flavorful, dark crust. While you may enjoy sprinkling blackened seasoning on a salad, that is not blackening.
Blackened seasoning overlaps with both Cajun and Creole seasoning blends, and they are often considered variations of the same thing. In general, Cajun blends tend to be spicier, Creole blends often contain more herbs, and blackened seasoning falls somewhere in the middle.
Blackened seasoning is commonly used with fish, shrimp, chicken, and vegetables.
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👨🍳 Adjust the Heat and Flavor
The main variable is the cayenne pepper. I suggest a range of ¼ to 1 teaspoon. About ¼ teaspoon gives mild heat (2/10), ½ teaspoon is medium (5/10), and 1 teaspoon is moderately hot (7–8/10). I usually use ½ teaspoon.
Making your own blackened seasoning lets you customize it to your taste. Use smoked paprika for a smoky flavor, add extra garlic or pepper, substitute white pepper for black pepper, or increase the cayenne for more heat. If you don't like oregano or thyme, reduce them or leave them out.
Store the seasoning in an airtight container in a cool, dark place. A spice shaker works well for easy use.
🥣 Ways to Use Blackened Seasoning
The most common uses for blackened seasoning are fish, shrimp, chicken, and vegetables. It also works well on salmon, pork, and beef, including steaks.
For traditional blackening, coat the food generously with butter and seasoning, then cook over high heat to create a flavorful crust.
But don't limit yourself to blackening—you can use this seasoning blend anywhere you want a savory, spicy flavor boost.
👍 Storage
Store homemade blackened seasoning in an airtight container, such as a spice jar or shaker bottle, in a cool, dark place.
- A smaller container leaves less air around the spices and helps preserve flavor.
- Heat, light, and moisture will shorten the life of the seasoning.
- For the best flavor, use within 6 months, although it will usually remain usable longer.
- Do not refrigerate or freeze. Condensation can introduce moisture and reduce quality.
📖 Other Homemade Spice Mixes
I love homemade seasoning blends. We use All Purpose Seasoning every day. My Chipotle Seasoning Recipe is a versatile season for chicken, salad, and more. Marlowe's Black Magic Seasoning is a classic Southern seasoning. We also use homemade dry rubs, like 8:3:1:1 Dry Rub and Memphis Dry Rub.
📖The Recipe Card
Homemade Blackened Seasoning Recipe
Ingredients
- 2 tablespoons paprika
- 2 teaspoons onion powder
- 1 ⅓ teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- ¼-1 teaspoon cayenne pepper
Step-by-Step Instructions
- Mix two tablespoons paprika, two teaspoon onion powder, 1 ½ teaspoons of kosher salt, and one teaspoon each of garlic powder, thyme, oregano, and black pepper. The range for cayenne pepper is ¼ to 1 teaspoon.
- Store in an airtight container.
Recipe Notes
Pro Tips
- Great for fish, chicken, or vegetables. Can be used any place you want an nice spicy taste.
- By doing this yourself, you get to make the adjustments you want. Use smoked paprika, more garlic, or white pepper. Don't like oregano or thyme, take them out.
- The main variable is the cayenne pepper. I offer a suggested range of ¼ to 1 teaspoon. My estimate is ¼ teaspoon is about 2/10 heat. While ½ teaspoon will be about 4-5/10. A full teaspoon will be 7-8/10. I generally use ½ teaspoon.
- I put mine in an airtight shaker from Penzeys Spices. Be sure to seal tight.
- It should be good if sealed well for months like normal spices.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Based on an Aaron MaCorgo Jr (Food Networks “Big Daddy”) recipe.
Editor's Note: Originally Published May 18, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Vonnie says
Great flavor!! I added more heat and less salt but dang this was yummy! Thank you for this recipe!!
Dan Mikesell AKA DrDan says
Hi Vonnie,
Welcome to the blog and sorry for the delayed reply.
I think of this as a great base recipe to make it what you need. I do just it a lot.
Thanks for the note and rating. And again, sorry for the delayed response.
Dan
Melissa says
Very tasty loved it, thanks again for sharing
DrDan says
Thanks
Dan
Leslie says
How long will this keep?
DrDan says
Hi Leslie
I would keep it about 6 months like I do other spice mixes.
Dan