Honestly, why do we spend good money on those little jars full of spices when you can whip up something ten times better in about five minutes flat? I’m obsessed with making my own spice mixes at home. It’s so simple, and the biggest win for me is cutting back on the weird stuff—especially the salt and whatever fillers end up in commercial blends. If you’ve ever wanted that deep, smoky, spicy crust you get from serious Cajun cooking, this recipe for Homemade Blackened Seasoning is my absolute go-to. Trust me, once you make this simple, versatile blend, you won’t ever look at the store-bought stuff again. It’s fantastic on everything!
Why You Need This Homemade Blackened Seasoning Recipe
Look, store-bought options are fine in a pinch, but they always seem to be missing that punch or have way too much salt for my liking. Making your own seasoning blend is incredibly simple, and the flavor difference is huge!
- It Tastes Authentic: This mixture nails that classic, smoky Cajun profile you want every single time.
- You Control Everything: That means you decide exactly how much heat you want—no accidental mouthfuls of fire!
- Wallet Friendly: Seriously, the cost to mix this up at home versus buying a fancy tin is almost comical.
If you love making rich sauces to go with your blackened favorites, you should check out my recipe for Cajun Garlic Parmesan Sauce. It pairs perfectly with whatever you season up!
Essential Ingredients for Perfect Homemade Blackened Seasoning
Get ready, this is the easy part! Creating a great seasoning blend is all about having the right fundamentals. We’re using seven key spices here to build that wonderful depth of flavor. Don’t let the paprika outweigh the other flavors; every spice plays its part in our Homemade Blackened Seasoning.
Here is exactly what you’ll need for about half a cup of mix:
- 2 tablespoons paprika (Sweet or smoked works, but I usually go sweet!)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
Ingredient Notes and Substitutions for Homemade Blackened Seasoning
The measurements look simple, but a couple of tweaks can make this seasoning truly yours. If you are cooking for my nephew, you definitely need to go easy on the cayenne pepper. That single teaspoon can really pack a punch, so feel free to cut it to just half a teaspoon if you prefer milder heat. Remember, that’s the beauty of making your own Homemade Blackened Seasoning!
Also, please, please check your spice cabinet. If your paprika is older than three years, toss it. Old spices just taste like dust rectangles, and nothing saves a dusty spice blend. Fresher spices mean you get that gorgeous aroma that signals a perfect blackening crust is on its way. If you don’t have thyme, just use a tiny bit more oregano, but try to keep the balance!
Step-by-Step Instructions for Making Homemade Blackened Seasoning
Mixing this blend is so straightforward, it barely counts as cooking! Since we are dealing with dry ingredients, the goal is uniformity. You don’t want one bite to just taste like salt and the next bite to taste only like oregano. Give it a good, vigorous stir until everything is married together beautifully. It’s the fastest way to get flavor into your kitchen!
Once it’s all combined, you just funnel it into a waiting jar. If you want a rich, creamy base for your blackened spice, try making Cajun Garlic Butter Sauce to serve alongside your finished protein!
Tips for Success When Mixing Your Homemade Blackened Seasoning
Storage is absolutely crucial here—spices lose their magic so fast if they aren’t protected! Make sure the container you choose is genuinely airtight. I use those little glass spice jars with the heavy screw-on lids, and I keep them tucked away in a cupboard that stays cool and dark. Direct sunlight is the enemy of flavor, trust me.
If stored properly, this Homemade Blackened Seasoning should stay vibrant for a good six to twelve months. To test if your blend is still powerful enough before you slather it on some expensive chicken breast, just pinch a tiny bit onto your clean fingertip and rub it between two fingers. If you get a strong, immediate burst of aroma, you’re good to go! If it smells faint, it’s time to remix those proportions with fresh spices.
How to Use Your Homemade Blackened Seasoning for Blackening
Okay, now that you’ve got this brilliant Homemade Blackened Seasoning, we have to talk about *blackening*. It sounds intense, right? Like you’re setting the kitchen on fire! But it’s really about creating this incredible, spicy, smoky crust on your protein, usually in a screaming-hot cast iron skillet. The seasoning itself is what turns dark and crusty—that’s the whole point of the technique!
For the best blackening results, you need to coat your chicken breasts, flaky white fish (like cod or tilapia), or even a great steak generously with this spice mix. I mean, really press it in there! You can lightly brush the protein with butter or oil first to help the spice stick, but don’t skimp on the rub. That heavy coating is what protects the inside while the outside gets that signature dark char—it’s not burning, it’s seasoning doing its job!
The actual cooking needs extremely high heat. Get that cast iron skillet smoking hot. Then, cook those pieces quickly on each side. Wow, the smell that fills the house is incredible. Once you pull that beautifully crusted piece of food off the heat, you can make it even better by serving it alongside a punchy side sauce. I highly recommend grabbing my recipe for the Cajun Garlic rub base, or swirling some of that fantastic Creamy Cajun Sauce over the top when you serve it.
Variations for Your Homemade Blackened Seasoning Blend
Okay, so while this basic Homemade Blackened Seasoning is already top-tier, everything tastes better when you make it your own, right? If you want to deepen that smoky profile without cranking up the cayenne heat, you absolutely should swap out half of that regular paprika for smoked paprika. It adds a gorgeous, slow-cooked flavor instantly. It’s a game-changer, honestly!
For an earthier flavor—maybe you’re using this on mushrooms or heavier steak cuts—feel free to slightly increase the dried oregano and thyme. I usually bump those herbs up by maybe a quarter teaspoon each. The blend stays wonderfully savory.
Now, if you’re watching your sodium intake, don’t stress! You can completely leave out the tablespoon of salt. You’ll need to compensate, though, because the blend will taste flat. Instead of salt, use an extra half-tablespoon of onion powder and garlic powder to replace that missing volume and punch. It keeps the texture right while still delivering flavor!
Storage and Shelf Life for Homemade Blackened Seasoning
Alright, you’ve got your perfect batch of Homemade Blackened Seasoning, now let’s make sure it lasts! The single most important thing you can do is keep the moisture out. Spices hate humidity; it makes them clump up and lose their vibrant flavor fast. You absolutely must store this in a proper airtight container—no slightly loose lids allowed!
If you keep your blend sealed up tight and away from that sunny spot above the stove (you know the one!), it should stay incredibly fresh for between six months and a full year. The flavor will hold up beautifully, but if you notice it smelling a little dusty instead of zesty, it’s time to whip up a fresh small batch!
Frequently Asked Questions About Homemade Blackened Seasoning
I always get so many great questions after people try making their own spice rubs. It shows you’re really getting into flavor building! Here are a few things I hear all the time about my favorite Homemade Blackened Seasoning blend.
Is Homemade Blackened Seasoning healthier than store-bought versions?
Oh, absolutely, it is! The biggest difference is the sodium control. Those big commercial brands tend to load up on salt to maximize shelf life and flavor density. When you make this at home, you control every grain, and you skip all the anti-caking agents and fillers they sneak in there. It’s just pure, clean flavor, done your way!
Can I make a salt-free Homemade Blackened Seasoning?
Yes, you totally can, but you have to make up for the volume and the salinity somewhere else, or your food will taste a bit flat! I usually recommend replacing that tablespoon of salt by adding an extra half-tablespoon of onion powder and another half-tablespoon of garlic powder. You can also boost the dried herbs by a bit. This keeps the texture of the dry rub exactly the same without compromising on the savory notes.
What is the difference between blackening and grilling?
This is a great question because people mix them up! Grilling is just cooking over direct heat—coals or gas flames. Blackening, on the other hand, specifically refers to the technique where you take protein heavily coated in spice (like our Homemade Blackened Seasoning) and sear it incredibly fast in a super-hot, often butter-coated, cast iron skillet until that thick crust forms and turns dark brown, almost black. It’s less about the cooking method and more about that intense, charred flavor crust achieved by the spices!
If you love bold flavors like this, you might enjoy using this seasoning base in my Cajun Cream Cheese Chicken Pasta Bake! It offers a rich flavor profile that complements spicy rubs so well.
Estimated Nutritional Data for Homemade Blackened Seasoning
Whenever I share a recipe, especially one that’s just spices, I always try to give you guys an idea of what’s in it. Because this Homemade Blackened Seasoning makes about half a cup, and we usually use a teaspoon per serving, the numbers look pretty low—which is fantastic!
Remember, these are just estimates based on the ingredients we used, especially that tablespoon of salt! If you cut the salt out, your sodium count will drop significantly. But for the standard batch, here’s what the nutrition looks like per one-teaspoon serving:
- Serving Size: 1 teaspoon
- Calories: 10
- Sodium: 250mg (Watch that salt!)
- Fat: 0g
- Carbohydrates: 2g
- Protein: 0g
- Cholesterol: 0mg
See? It’s mostly just flavor and aromatics! That ten calories comes mostly from the paprika and the other dried herbs. It’s such a great way to add serious impact to your chicken or fish without adding any junk or unnecessary sugars. Keep this information handy when you’re tracking your meals!
Share Your Homemade Blackened Seasoning Creations
I really hope you get a chance to mix up a batch of this Homemade Blackened Seasoning soon! Once you do, please hop back here and let me know what you seasoned up with it. Did you crush it on some fish, or maybe try it on pork chops?
Rate this recipe if you loved it, and send me a note or a picture! I’m always looking for new ways to use this spice blend, and I shared a favorite hearty meal, the Garlic Parmesan Chicken Pasta Bake, that would be amazing with a dash of this seasoning mixed in!
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Homemade Blackened Seasoning Mix
- Total Time: 5 min
- Yield: About 1/2 cup 1x
- Diet: Vegetarian
Description
A simple recipe for a versatile blackened seasoning blend you can make at home.
Ingredients
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
Instructions
- Combine all listed ingredients in a small bowl.
- Mix thoroughly until the spices are evenly distributed.
- Store the seasoning mix in an airtight container.
Notes
- Adjust cayenne pepper amount to control the heat level for your preference.
- This seasoning works well on chicken, fish, or steak before searing.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Condiment
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 teaspoon
- Calories: 10
- Sugar: 0
- Sodium: 250
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: blackened seasoning, homemade spice mix, Cajun seasoning, paprika blend, dry rub