Blackened Seasoning Recipe (2024)

When it comes to spicing up your meals, a homemade Blackened Seasoning blend can be a game-changer. By combining simple ingredients you can create a spice mix that adds depth, heat, and excitement to your dishes. Whether you’re cooking for a family dinner or hosting a gathering, this seasoning blend will impress your guests and have them asking for your secret recipe.

What is “Blackened”

The term “blackened” refers to the darkened appearance of the spices and herbs as they cook and create a smoky, aromatic flavor. It is a classic Cajun cooking technique which involves coating a piece of seafood or meat with butter or oil, coating with blackened spices and searing in a hot skillet so the rub turns black. Blackened Shrimp and Grits is one of our favorite ways to use this spice blend! No, this does not mean burnt. The unique blend of spices, combined with the butter at a high heat creates a dark brown, almost black crust. This is typically used on seafood and chicken. Using a cast iron skillet is the best way to get a perfectly blackened piece of protein.

Why make your own Blackened Blend?

While you can easily purchase pre-made blackened spice mixes from the store, there’s something truly special about crafting your own homemade blackened seasoning. Not only do you have control over the ingredients, but you can also customize the heat level to suit your preferences. We prefer using less salt in our food, so this recipe calls for less salt. You can even leave the salt out completely, and add salt when you use the spice.

What is the history of blackened seasoning?

Blackened seasoning, as a culinary technique and flavor profile, is often attributed to the famous Louisiana chef Paul Prudhomme. He is known for popularizing the blackening method and creating the signature blackened seasoning blend. Prudhomme introduced this technique in the 1980s.

Paul Prudhomme was a chef and restaurateur who played a significant role in promoting Cajun and Creole cuisine and bringing it to a broader audience. He owned the K-Paul’s Louisiana Kitchen restaurant in New Orleans, where he developed and showcased his innovative cooking techniques and spice blends, including the blackened seasoning.

While the exact date of the invention of blackened seasoning might not be pinpointed, it gained popularity and recognition in the 1980s through Prudhomme’s efforts. The technique involves coating fish or other proteins with a flavorful spice blend and cooking it in a hot skillet to create a charred, flavorful crust. It’s important to note that while Paul Prudhomme is often credited with popularizing blackened seasoning, the flavors and techniques associated with blackening draw from the rich culinary traditions of Cajun and Creole cooking in Louisiana.

Blackened Seasoning Ingredients we use:

Granulated Garlic: Granulated Garlic provides a concentrated garlic flavor that adds depth and richness to the seasoning. We prefer to use Granulated Garlic, rather than Garlic Powder. It does not clump up, and has a more mild garlic flavor. Either will work in this recipe.

Granulated Onion: Like garlic, onion is a foundational ingredient in cooking. Granulated onion brings a slightly sweet and earthy flavor to the blackened seasoning blend. Using onion powder instead of onion granules is perfectly fine. You will still get that onion flavor.

Smoked Paprika: Smoked paprika is a key component that imparts a smoky undertone to blackened seasoning. This smokiness adds a layer of depth and complexity to the blend. The bright red color gives your dishes a gorgeous color peeking out from behind the blackened char. Although you can use regular paprika, the flavor will not be as smoky.

Ground Black Pepper: Ground black pepper adds a subtle heat and warmth to the seasoning. Its sharp, pungent flavor complements the other spices while also enhancing the overall spiciness of the blend. We use a course ground pepper in our blend, but you can use regular black pepper.

Cayenne Pepper: Cayenne pepper is the spice responsible for the level of heat in this blend. Its fiery and intense flavor profile gives dishes a kick. The amount of cayenne pepper used in the seasoning can be adjusted to achieve the desired level of spiciness. So basically, the amount this calls for is not too spicy for me. If you love flavor, but can not handle the heat, leave this ingredient out.

Oregano: Oregano contributes an herbaceous and slightly floral note to the blackened seasoning blend. While not as dominant as some other spices, oregano adds depth and complexity to the overall flavor profile. Its earthy and aromatic qualities provide a rounded finish to the seasoning.

Thyme: Thyme is another herb that brings an aromatic dimension to this seasoning. Its slightly minty and earthy flavor complements the other spices and herbs in the blend, enhancing the overall taste experience. Thyme’s contribution helps create a well-rounded and cohesive flavor profile.

Ancho Chili Powder: Ancho chili powder is made from dried, ground ancho chilies, which are dried poblano peppers. It adds a mild, fruity, and slightly smoky flavor to the blackened seasoning. Ancho chili powder is not traditionally in blackened seasoning, but we like the slightly sweet, almost raisin like flavor it adds.

Salt: Salt is a universal flavor enhancer that brings out the natural flavors of the other ingredients in the blackened seasoning blend. We only use a small amount, to keep this low in sodium. We prefer to add salt as needed while cooking. If you want to increase the salt in this seasoning, feel free.

Bringing Heat to Your Dishes

One of the beauties of this homemade blackened seasoning recipe is its versatility. Whether you’re cooking up a batch of grilled chicken, sautéed vegetables, or even experimenting with Cajun-inspired air fryer recipes, this seasoning blend will be your go-to spice mix. Sprinkle it generously on chicken, fish, shrimp, or even tofu to infuse your dish with the bold Cajun flavors. And don’t forget how good it is on freshly popped pop-corn! Yes, I said it. Popcorn. No, it won’t be blackened, as you are not frying it, but man is it tasty!

How to Store your Blackened Seasoning:

Transfer the spice blend to an airtight container, and store it in a cool, dry place away from direct sunlight. This will help maintain the flavors and keep the seasoning fresh for your next culinary adventure.

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