Homemade Blackened Seasoning Recipe (2024)

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Ready the cast iron skillets and get the oil hot -- the Cajun classic, Blackened Seasoning, is exceptionally easy to make at home and you'll want to put it to work immediately. You can use this mix for any recipe that calls for Blackening, Cajun, or Creole seasoning!

You likely already have all the ingredients in your spice cabinet to supply your dinner with that signature smoky, savory vibe only Cajun seasoning can add. It comes together with a simple blend of chili powders, dried herbs, and spices, and it's perfect for blackening absolutely everything; from fish to chicken to shrimp to veggies!

Homemade Blackened Seasoning Recipe (1)


Blackening Seasoning was originally meant for fish, however, it has come to cover so much more than that. It's spicy, smoky, and adds a great deal of flavor to any type of protein it comes into contact with.

The spice mix most commonly consists of paprika, garlic powder, salt, pepper, thyme, onion powder, oregano, and cayenne pepper. It is the amount of red spice in the blend that gives blackened food its deep, dark coloring.


Blackened Seasoning was the invention of the famous Cajun chef, Paul Prudhomme, and he first used it on redfish. Chef Prudhomme would dip the filets in butter, dust them with his magical mix of spices, sear them in a screaming hot, cast-iron skillet, and serve it up at his restaurant K-Paul's in New Orleans, Louisianna. The crowd went so wild, that the population of redfish in the Gulf actually became a threatened species!

Chef Prudhomme began selling his mix commercially in 1982, and it is his face you'll find on jars of Magic Seasoning BlendⓇ sold in all 50 states and a whopping 37 countries.


There is no difference between the two. Blackened Seasoning is the product of a Cajun restauranteur and is considered (and promoted as) a Cajun spice.

Speaking of Cajun, try our Cajun Jambalaya Pasta next!


Homemade Blackened Seasoning Recipe (2)

You can use this smoky mix of dried chilis, herbs, and spices on just about anything. As mentioned above, it was originally meant for fish (specifically, redfish) but is now very popular for applying to chicken breasts, shrimp, salmon, and even steak.

You could also sprinkle Blackened Seasoning over vegetables if you'd like!


Homemade Blackened Seasoning Recipe (3)

Blackened Seasoning is a mix of chili powders, dried herbs, and spices. Within the mix, some of the powders are smoky, some herbaceous, and some even a bit spicy, but in combination with one another, all of them abundantly flavorful!


  • Smoked Paprika (you could also use regular paprika)
  • Garlic Powder
  • Kosher Salt
  • Black Pepper
  • Dried Thyme
  • Onion Powder
  • Dried Oregano
  • Cayenne

This particular mix uses only a small amount of cayenne. If you'd like it hotter, add a little more. If you're worried about the heat level of cayenne pepper altogether, you may sub in black pepper instead.


Homemade Blackened Seasoning Recipe (4)

To make Blackened Seasoning, simply add paprika, garlic powder, salt, pepper, thyme, onion powder, oregano, and cayenne pepper to an airtight container, seal and shake. Store your spice mix at room temperature.


You can use this Blackened Seasoning Recipe for any recipe that calls for Blackening, Cajun, or Creole spice mix.

If you aren't working from any particular recipe, keep the following instruction and increments in mind when seasoning the following popular proteins in mind:

Pat your protein dry, drizzle with oil of choice, sprinkle over the indicated amount of seasoning (see below) and rub to adhere.

  • 2 ½ teaspoons per chicken breast for Blackened Chicken
  • 1 generous tablespoon for every 1 lb of shrimp for Blackened Shrimp
  • 1 ½ teaspoons per filet for Blackened Fish

Homemade Blackened Seasoning Recipe (5)


The best way to determine how long your homemade mix will last is to check the expiration dates of the ingredients going into it! Because this is just a mix of dry spices and herbs, combining them should have no negative effect on their longevity.

The only exceptions being if the mix somehow gets moisture into it or is contaminated in any way; in which case, it should be discarded immediately.

Keep the mix sealed, in an airtight container at room temperature in a cabinet, drawer, or the pantry.


  • Cajun Rice
  • Shrimp Etouffée
  • Crawfish Pie
  • Crawfish Etouffée
  • Cajun Chicken Alfredo Pasta
  • Cajun Shrimp Pasta

4.25 from 24 votes

Homemade Blackened Seasoning Recipe (6)


Blackened Seasoning

Prep Time

5 mins

Total Time

5 mins

Smoky, savory Blackened Seasoning is easy to make at home. Use this Cajun mix for any recipe that calls for Blackening, Cajun, or Creole seasoning!

Course:Seasoning, Spice

Cuisine:Cajun, Creole

Keyword:Blackened Seasoning

Servings: 25

Calories: 5 kcal

Author: Kelly Anthony


  • 2tablespoonssmoked paprika
  • 2tablespoonsgarlic powder
  • 1tablespoon + 2 teaspoonsKosher salt
  • 1tablespoonblack pepper
  • 2teaspoonsonion powder
  • 2teaspoonsdried thyme
  • 1teaspoonoregano
  • ½teaspooncayenne pepper


  1. Add all of the spices to an airtight container. Seal and shake. Store at room temperature.

Recipe Notes

Makes about ⅔ cup of Blackened Seasoning.

You can use this Blackened Seasoning Recipe for any recipe that calls for Blackening, Cajun, or Creole spice mix.

If you're seasoning without a recipe, use:

  • 2 ½ teaspoons per chicken breast for Blackened Chicken
  • 1 generous tablespoon for every 1 lb of shrimp for Blackened Shrimp
  • 1 ½ teaspoons per filet for Blackened Fish

Nutrition Facts

Blackened Seasoning

Amount Per Serving

Calories 5Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 559mg24%

Potassium 24mg1%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 296IU6%

Vitamin C 1mg1%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Homemade Blackened Seasoning Recipe (7)

Homemade Blackened Seasoning Recipe (2024)


What is blackened seasoning made of? ›

Blackening seasoning is a combination of chili powders, herbs, and spices. Most recipes include some combination of paprika, onion powder, garlic powder, cayenne pepper, black pepper, salt, dried thyme, dried oregano, dried basil, and dried thyme.

What's the difference between Cajun and blackened seasoning? ›

While Cajun seasoning can be used with almost any type of cooking (including recipes that are boiled, like Shrimp Boil), Blackening seasoning is intended for recipes that are seared or grilled to give them a dark “blackened” crust.

What makes something blackened? ›

Food that is blackened isn't burnt; it's simply coated in a special spice blend that takes on a very dark brown, almost black color when cooked in a skillet, on a grill or in an oven. Blackened food almost always means blackened meat, chicken or seafood, including fish and shellfish like shrimp.

What is the difference between Old Bay and Old Bay blackened seasoning? ›

A: Regular Old Bay seasoning has more sodium and a milder flavor. Blackened Old Bay seasoning has more peppers (spicier), is sweeter and has a much lower sodium content. The blackened seasoning tastes good on pan fried or grilled seafood.

Is blackened food Cajun or Creole? ›

Blackening seasoning is a flavorful spice blend typically used in Cajun and Creole cuisines, particularly in dishes like blackened fish or blackened chicken. It originated in Louisiana and is known for its bold, smoky, and slightly spicy flavor profile.

Is blackened seasoning healthy? ›

Is blackened healthy? Yes! The seasoning blend itself is nothing but dried herbs. The cooking method is what makes something healthy or not, so as long as you're grilling or using healthy fats to cook, your blackened food will be healthy!

How to do blackening? ›

Blackening— Parts are immersed in a boiling 285°F solution of UltraBlak until a deep uniform black is developed, usually within 10 to 20 minutes. The bath chemistry is regenerative—the only chemicals being consumed are those physically dragged out on the parts into the rinse water.

Are blackened foods healthy? ›

There's no denying the fact that some foods can increase the risk of chronic diseases, including cancer. For many years now, burnt foods have been classified as a carcinogen—a substance capable of causing cancer in the tissue.

Can you blacken without butter? ›

But it's essential not to omit the part of the cooking process that made Chef Paul's recipe famous -- butter. It's imperative that you dredge your seafood through a puddle of melted, unsalted, butter, before you cover it with the blackening spice and put it into the almost red-hot pan.

Which is better, Old Bay or Zatarain's? ›

We all prefer Zatarain's boil over home mixes or Old Bay. It is spicy and infuses a lovely flavor in foods. I even add a little of the boiled water to gumbos and jambalayas as it enhances the spices I add myself.

Can you blacken with Old Bay seasoning? ›

No, the two are different blends of spices. Old Bay seasoning is made with celery salt, paprika, red pepper, black pepper, and other spices. How do you make something blackened?

What makes Old Bay taste so good? ›

OLD BAY Seasoning features a premium blend of 18 herbs and spices including celery salt, red and black pepper and paprika to add beloved, unmatched taste that enhances any chef-inspired recipe.

Is blackened fish healthy? ›

To help prevent heart disease, it is important to include less fatty proteins in the diet like fish. Blackened Fish creates the best of both worlds with amazing flavor and health benefits!

Does Old Bay blackened seasoning have MSG? ›

OLD BAY Seasoning is Kosher with no added MSG.

How do you get blackening seasoning to stick? ›

Keep the meat cold before blackening. Butter and oils will stick better to a cool piece of fish or chicken. Melt enough butter to coat all the meat you plan to cook on both sides, and then a few tablespoons extra to spare. Pat your chicken or fish dry.

What are the ingredients in Schwartz blackened Cajun seasoning? ›

Ingredients and allergens

Salt, paprika, dried onion, cayenne pepper, garlic powder, cumin (8%), black pepper, thyme (4%), dried chillies (2%), oregano, white pepper, acidity regulator (citric acid), anti-caking agent (silicon dioxide).


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