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Blackened Seasoning

Blackening is a Cajun cooking technique used to prepare meat and vegetables. While the outcome of blackening looks spicy, the result is warm and savory. Pair our homemade blackened seasoning with fish, shrimp, beef, chicken, and vegetables and take your meal to the next level. 

blackened seasoning for mahi mahi

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.

WHAT YOU NEED TO MAKE THIS RECIPE

  • 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

SERVING SUGGESTIONS 

  • Season chicken, beef, or pork chops. 
  • Sprinkle the seasoning over popcorn with butter and salt; I’m serious, try it!
  • Season 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 mahi-mahi.
Blackened mahi mahi pairs well with treated greens.

WHAT TO DO WITH LEFTOVERS 

  • STORAGE – Once you’ve placed the spice blend in an air-tight container, it will keep in your pantry or cabinet for up to 1 year. And for that reason, I recommend making double.

FREQUENTLY ASKED QUESTIONS

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.

YOU SHOULD ALSO TRY: 

staged blackened seasoning

Blackened Seasoning

Tressa Jamil
Blackened seasoning combines spices and herbs to form a tasty blackened crust on vegetables, fish, and other meat.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Spice Blends
Cuisine Cajun, Creole
Servings 0.5 cup
Calories 134 kcal

Ingredients
  

  • 1 ½ tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • 1 ½ tablespoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons cumin, ground
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon cayenne pepper

Instructions
 

  • Add all of the ingredients to a mixing bowl; stir to combine.
  • Store the spice blend in an air-tight container.

Nutrition

Serving: 1 CupCalories: 134kcalCarbohydrates: 21gProtein: 6gFat: 5gSodium: 4084mgSugar: 8g
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




Jeff

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.