Homemade Blackened Seasoning Blend for Perfect Cajun Flavor

We love making homemade seasoning blends with ingredients we already have on hand. This blackened seasoning combines classic spices used in Cajun and Creole blends and is especially good on steak, chicken, shrimp and salmon. The mix creates a robust, slightly spicy crust when cooked at high heat.

Use it on grilled or pan-seared fish and shellfish — it’s a family favorite when sprinkled on shrimp or salmon. For other seasoning ideas, try a BBQ seasoning blend or a homemade burger seasoning to round out your spice cabinet.

What is Blackening?

Blackening is a high-heat cooking technique that forms a dark, flavorful crust on proteins. Traditionally done in a very hot cast-iron skillet or on a griddle, the protein is brushed with butter or oil, coated with seasoning, then cooked quickly over high heat to develop a deep, caramelized exterior.

What is Blackening Seasoning?

Blackening seasoning is a dry spice blend made from common pantry spices. It resembles Cajun or Creole blends and often includes paprika, garlic, onion, black pepper, oregano and a touch of cayenne for heat. You can customize it with smoked paprika or dried herbs for different flavor profiles.

Ingredients

See the recipe card below for exact amounts. This mix uses simple, shelf-stable spices most people already have.

Variation Ideas

Customize the blend to suit your taste:

• Garlic – Swap garlic salt for garlic powder if you prefer less sodium; 1 teaspoon garlic powder adds a clean garlic flavor.
• Thyme – Add dried thyme for an earthy, aromatic note.
• Dried herbs – If you dry herbs from your garden, fold them in for freshness and depth.

How to Make Homemade Blackening Seasoning

• Step 1 – Mix – Combine all ingredients in a small bowl until evenly mixed, then transfer to an airtight container.
• Step 2 – Use – Sprinkle about ½ tablespoon per serving of protein, or adjust to taste.

How to Use Blackening Seasoning

This blend works on many proteins and vegetables. Popular uses include:

• Meats – Generously season pork chops, steaks or pork tenderloin before searing or grilling.
• Chicken – Sprinkle on breasts or thighs for a fast, flavor-packed dinner.
• Fish – Coat salmon, tilapia or shrimp; the high heat gives fish a crisp, peppery crust.

How to Blacken Meats and Vegetables

Quick method to blacken proteins and veggies:

• Preheat a cast-iron skillet over medium-high to high heat until very hot.
• Brush the protein or vegetables with melted butter, oil or olive oil, then coat both sides with the seasoning blend.
• Place in the hot skillet and sear about 2–4 minutes per side, depending on thickness, until a dark crust forms and the food reaches the desired doneness.
• This seasoning is also excellent on roasted vegetables for an easy flavor boost.

Store the blend in an airtight container in a cool, dry, dark place such as a pantry. Properly stored, the seasoning maintains flavor for 2–3 years, though it will be most vibrant within the first year.

They are similar and often interchangeable. Cajun blends can be a bit spicier or include different proportions of spices, but both share many common ingredients like paprika, garlic and cayenne.