If you want the best blackened seafood, meat, or vegetables, easily make your own seasoning and tailor it to your taste! This Homemade Blackened Seasoning Blend takes just 5 minutes and lends the right amount of spicy, savory boldness to your plate!
As a busy mom who never settles for boring food, having homemade spice blends on hand is one of my forever-favorite kitchen hacks to instantly bring bold flavor!
I’m obsessed with blackened seasoning because it takes something mild and turns it into an explosion of flavor. Smoky, spicy, herbaceous, and ready to form a crispy crust around whatever you’re cooking up.
You’ll always find me making my own spice blends (see also: DIY Cajun Seasoning) because it gives me the flexibility to alter the spice and salt levels and gives me quality control over what’s going into them.
Blackened Seasoning Spice Blend Ingredient Highlights
You can use smoked paprika instead of regular paprika to enhance the smoky flavor. I usually just use regular paprika because it’s less expensive and you already get smokiness from the blackening process.
One of the perks of making your own seasoning blends is you can adjust it to your taste. Easily adjust the spice level by modifying the amount of cayenne. I use 2 teaspoons which I would classify as moderately spicy, which is perfect for me.
If you love spicy food, add up to 3 teaspoons. If you’re sensitive to spice, consider adding just 1 teaspoon of cayenne.
Blackening Seasoning Tips and Tricks
How I Make Sure there are No Clumps
The best way to avoid clumps in your homemade seasoning blend for blackening is to make sure the bowls, utensils, and storage containers you are using are free from any moisture.
Add all the spices and herbs to a shallow bowl and use a fork or whisk to combine and eliminate any clumps. Be patient as you stir, ensuring that everything is well-combined.
How I Store My Blackened Seasoning
You can store your homemade blackening seasoning in any sealed jar or airtight container. I keep mine in a labeled glass spice jar (as pictured) that matches my other herbs and spices.
The most important thing is to keep moisture out by sealing it shut. Keeping your spice blend dry will make it last longer and keep clumps from forming.
Your seasoning blend is best kept at room temperature in a dry environment. Under these conditions, it will last up to 2 years (depending on the age of each individual spice and herb you use to make it).
My Favorite Blackened Recipes
This seasoning blend is versatile and can be used on any dish to elevate the flavor. I’ll use it sometimes to roast vegetables or in anything as simple as scrambled eggs.
Primarily, this seasoning is designed to form a crispy outer crust through the blackening process. A few of my favorite recipes that use this seasoning include:
Homemade Blackened Seasoning Blend (5 Minutes!)
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- ¼ cup paprika
- 2 tablespoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
- In a shallow bowl, mix together paprika, onion powder, garlic powder, ground black pepper, salt, cayenne pepper, oregano, and thyme.¼ cup paprika, 2 tablespoons onion powder, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 2 teaspoons salt, 2 teaspoons cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon dried thyme
- Use a whisk or fork to combine, making sure there are on lumps or clumps.
- Transfer to a glass spice jar, Tupperware, or small container to store for up to 2 years. Use for blackening seafood, other meat, or even vegetables. Enjoy!
Pro Tips
- Adjust your spice level with the amount of cayenne. 2 teaspoons makes it moderately spicy which is perfect for me! Add more for an extra kick or reduce if you’re sensitive to spice.
- This spice blend is very versatile! Two of my favorites to use it for are these Blackened Mahi-Mahi Tacos with Baja Sauce and this Blackened Shrimp.
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