As a Red Seal Chef, I’ve had the pleasure of experimenting with countless blackening seasoning recipes. But after years of tinkering and testing, I’ve finally crafted the ultimate blackening seasoning recipe that will blow your taste buds away!

This magical blend of herbs and spices is not only versatile, but it’s perfect for taking your favorite proteins like fish, chicken, and beef to new heights of flavor. Simply apply a generous amount of this amazing blackening seasoning to your meats, and watch them sizzle and transform into a culinary masterpiece right before your eyes.

Sure, you could settle for store-bought blackening seasoning, but trust me, nothing compares to the fresh, bold flavors of a homemade blend. So why settle for mediocrity when you can add a burst of tantalizing taste to your meals with this incredible blackening seasoning recipe? Try it out for yourself, and thank me later!

What Does Blackening Mean?

Blackening is a cooking technique whereby a protein (originally fish) is brushed with butter and dredged in a mixture of ground herbs and spices that is then seared over high heat in a cast iron skillet. The combination of blackening seasonings and butter cooked over high heat gives the food its signature dark appearance and amazing flavor. Blackened foods develop a dark flavorful crust with herbal undertones and a bit of heat.

Blackening Seasoning vs Cajun Seasoning

There is some misperception out there that blackening seasoning is just another word for Cajun seasoning. They do share some similarities and both are from Louisiana, but they are not the same seasoning. Creole seasoning is another popular seasoning blend from the area that is occasionally mistaken for the same thing as blackening and Cajun seasoning. 

Creole seasoning is often the mildest of the three and puts more emphasis on herbal flavors. Cajun seasoning tends to be the hottest of the three and relies more on the use of peppers. 

Blackening seasoning typically lands somewhere between these two. Blackening seasoning was developed to help promote a dark flavorful crust while searing at high heat. It is uncommon to see the addition of sugar in blackening seasoning, because the sugars will tend to burn at high heat giving a bitter taste.

The Origins of Blackening Seasoning

If you’re a fan of Cajun cuisine, then you’ve probably heard of the legendary Chef Paul Prudhomme and his famous blackening seasoning. Chef Prudhomme was the mastermind behind the blackening process and seasoning that has become a staple in Southern cooking.

Originally developed and perfected at his renowned K-Paul’s Louisiana Kitchen in New Orleans, Chef Prudhomme’s blackening seasoning has taken the culinary world by storm. While the original recipe called for redfish, this mouth-watering blend of spices works wonders with beef, poultry, and even salmon.

What’s in Blackening Seasoning?

Blackening seasoning is a blend of herbs and spices. A typical recipe is made with paprika, garlic and onion powder, dried thyme and oregano, ground black pepper, salt, and cayenne pepper. 

There are many different variations of this recipe that may include herbs such as basil and parsley. Other cooks may prefer a spicier version, and kick it up with crushed chillies or other dried hot peppers. If you prefer blackening seasoning to have a smokier flavor, try substituting smoked paprika for paprika, or add a pinch of cumin to the recipe. 

I personally enjoy the additional heat and flavor that comes from adding white peppercorns to my version of the recipe. Customize your own blackening seasoning blend by adjusting the ratios or by adding and subtracting ingredients to suit your taste. 

How to Make Blackening Seasoning

Step 1: Gather Ingredients

• Paprika
• Garlic powder
• Onion Powder
• Cumin

• Black peppercorns
• White peppercorns
• Kosher salt
• Dried thyme
• Dried oregano
• Red pepper flakes

Step 2: Grind Herbs and Spices Using Mortar and Pestle

Use a mortar and pestle to grind the peppercorns, salt, thyme, oregano, and red pepper flakes individually. I have found that grinding each ingredient separately allows the herbs and spice to grind quicker and more evenly. Grind each of these ingredients into a fine powder, and then add them to a mixing bowl. 

I have found that by grinding these ingredients, it develops a more aromatic and intense blackening blend. Grinding also breaks down the herbs and spices providing a finer blend that is easier to evenly apply to the protein.

If you do not have a mortar and pestle, you can substitute the black and white peppercorns for ground black and white pepper.

Step 3: Combine Remaining Ingredients

Add the paprika, garlic powder, onion powder, and cumin to the mixing bowl. Mix the blackening seasoning with a whisk until well combined.

Step 3: How To Store Blackening Seasoning

Store blackening seasoning in a sealed airtight container that is in a cool dry place. The blackening season will last 1-2 years, but this will vary based on the age of the herbs and spices used in the recipe. Try not to make too much at one time, because the potency of the seasoning will start to decline after approximately 3-4 months.

Blackening seasoning is quick and easy to prepare, and a must-have spice blend that brings an amazing bold and spicy flavor to your favorite seafood and meats. Personalize it by adjusting the recipe ratios to develop your best ever blackening seasoning recipe. For example, these recipe proportions are perfect for Michelle and others we have served, but I prefer it a bit spicier. I add more red pepper flakes to make it a little hotter.

About the Author:

Our founder, Steve brings his experience as a Red Seal Chef to our Best Ever Food channel. Learn more about Steve here…