Blackened Seasoning Recipe
Bold, smoky homemade blackening seasoning you can make in minutes. Perfect for chicken, fish, shrimp, and veggies.
Servings: 26 teaspoons
Ingredients
- 3 tablespoons paprika smoked or sweet
- 1 ½ tablespoons onion powder
- 1 ½ tablespoons garlic powder
- 3 teaspoons kosher salt or 1 tablespoon
- 1 ½ teaspoons black pepper
- ¾ teaspoon cayenne pepper
- ¾ teaspoon dried oregano
- 1 ½ teaspoons dried thyme
Instructions
- Add all ingredients to a small mixing bowl.
- Whisk or stir until fully combined and evenly blended.
- Transfer to a small airtight jar or spice container.
- Store in a cool, dark pantry for up to 6 months. Shake before each use.
Notes
Elena's Tips:
- Use fresh spices. Old paprika and garlic powder lose punch, making the mix flat.
- Shake before each use. The herbs and powders settle naturally.
- Dry your proteins well. Moisture prevents proper blackening.
- Add oil to the protein, not the pan. Helps the seasoning stick and promotes a better crust.
- Cook over medium-high heat. Too low = no crust; too high = burnt spices.
- Use cast iron. If possible, it gives the best blackening effect.
Nutrition
Serving: 26g | Calories: 6kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 270mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 426IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg
