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Blackened Seasoning

In Cajun cuisine, blackening is a popular method that involves searing seasoned meat or vegetables over high heat to create a flavorful crust. While the outcome of blackening looks spicy, the result is warm and savory. Pair homemade blackened seasoning with fish, shrimp, beef, vegetables, and chicken like our garlic butter chicken wings to take your meal to the next level. 

Blackened seasoning used to top chicken, fish, and vegetables.


Blackening spices combine to heighten the flavor of whatever they’re used to coat, but the term “blackening” has less to do with the spice blend itself and everything to do with the cooking process.

Blackening is a technique of coating a protein or vegetable in butter, followed by a generous application of the blackened seasoning before cooking over high heat (usually in a cast-iron skillet), resulting in the characteristic blackened appearance.


  • Chili Powder: American chili powder, made of dried chilies and herbs, lends a savory component to this spice blend.
  • Garlic Powder: Garlic powder carries the garlicky flavor from which it gets its name, but unlike fresh chopped garlic, garlic powder is sweet.
  • Oregano: The earthy bitterness of the oregano makes it my favorite spice in the blend; I love the way it stands out among the rest.
  • Smoked Paprika: Provides a smoky heat you’ll crave.
  • Cumin: Cumin proves a citrusy flavor.
  • Cayenne Pepper: Add heat that doesn’t overwhelm.
  • Salt +Pepper


If you love this recipe, try one of these spice blend favorites!


  • Season chicken, beef, or pork chops. 
  • Sprinkle the seasoning over popcorn with butter and salt.
  • Season roasted potatoes and corn on the cob.
  • Toss vegetables in a bag along with butter and blackened seasoning before grilling or roasting them.
  • Coat seafood like shrimp, catfish, salmon, tilapia, or blackened mahi-mahi.


  • Storage  Once you’ve placed the spice blend in an airtight container, the blackened seasoning will keep in your pantry or cabinet for up to 1 year.


How do I blacken food?

1. Lightly coat a protein or vegetable in melted butter using a pastry brush.
2. Combine the blackening spices in a bowl, and generously cover the ingredient in the seasoning.
3. Over medium-high heat, warm oil in a cast-iron skillet until it begins to smoke.
4. Once heated, carefully add your protein and cook on both sides to get a nice blackened crust.

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Blackened Seasoning in a small bowl.

Blackened Seasoning

Tressa Jamil
Our homemade blackened seasoning spice blend combines spices and herbs to form a tasty blackened crust on vegetables, fish, and other meat.
5 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Spice Blends
Cuisine Cajun, Creole
Servings 8 Tablespoons
Calories 22 kcal
  • 1 ½ tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 ½ tablespoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon cayenne pepper
  • Add all of the ingredients to a mixing bowl and stir to combine.
  • Store the spice blend in an airtight container.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Serving: 2 Tablespoons | Calories: 22 kcal | Carbohydrates: 6 g | Protein: 2 g | Sodium: 1048 mg | Fiber: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating

Jessica T.

Monday 20th of February 2023

I tried the Blackened Seasoning recipe, and it added so much flavor to my grilled chicken. The warm and savory taste was a perfect addition to my meal. I can't wait to try it on other meats and vegetables.


Friday 16th of September 2022

I am finally coming back here to leave a comment. We put this seasoning on everything from chicken to fish.

Tressa Jamil

Friday 16th of September 2022

We feel the same way about the seasoning. Thank you.