This homemade blackened seasoning mix is perfect with fish, chicken, or any place you want a great spicy taste. Adjust it to your tastes and needs; no need to buy an expensive mix.
Made with pantry staples, this is a great basic blend of spice that will add tons of flavor to your delicious meals.
Blacken Fish has always been a great go-to dinner, but mixing all those spices every time is too much. And I don't want the "commercial" blend that plays to the lowest common taste and adds fillers.
I love my blackened tilapia based on an Aaron MaCorgo Jr (Food Networks “Big Daddy”) recipe, which is the basis for this everyday blackened seasoning I will be keeping on hand for other recipes.
A very nice spice mix.
👨🍳Cajun, Creole, and Blackened Seasonings
These are a bit confusing and have a lot of overlap in the usage of the terms. Here are a few generalities.
Cajan is usually the spiciest of the three. To make this seasoning Cajan, crank up the cayenne to the upper end of the range.
Creole is usually the mildest and may have various herbs mixed in, like oregano, basil, and thyme.
And blackening seasoning hangs in the middle. So a very spicy blackening seasoning can properly be called Cajan, and a mild spiced one will cross over into Creole territory, especially if it has more herbs.
The ingredients are commons pantry items. Paprika, garlic and onion powder, and a few other things with cayenne pepper. And, of course, salt and pepper.
The main variable is the cayenne pepper. I offer a suggested range of ¼ to 1 teaspoon. My estimate it ¼ teaspoon is about 2/10. Will ½ teaspoon will be about 5/10. A full teaspoon will be 7-8/10. I generally use ½ teaspoon.
By doing this yourself, you get to make the adjustments you want. Use smoked paprika, more garlic, more pepper, or white pepper; increase the heat with more cayenne. Don't like oregano or thyme—take them out.
I put mine in a shaker from Penzeys Spices. Be sure to seal tight.
The most common uses are chicken, fish, and vegetables. But it can also be used on beef, like steak.
📖Other Spice Mixes
Homemade Blackened Seasoning
- 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
- 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.
My Private Notes
- 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.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published May 18, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.