Blackened Seasoning Mix Recipe

Over the years I have tried a number of Cajun/blackening seasonings and some time ago settled on one that Hubs and I both love and have used exclusively since - until now. We also agree that THIS seasoning mix is even better. Always mindful of Hubs' sensitive innards I reduced the cayenne by half, leaving all else the same. We used it to blacken grouper in a cast iron pan on our outdoor grill - just out of this world. All the seasonings blend cooperatively with each other to create a whole new taste - in other words, no one spice stands out. And for us, cutting the cayenne by half was just right. Great recipe.

This is pretty good but I have to agree with the person who said it had an overpowering amount of Oregano. Next time I make it I'll use 1/2 tsp. Oregano instead of 1 tsp. I whirled this mixture in my mini processor until the herbs were finely ground and everything was well mixed.

This was perfect for my leftover Prime Rib. I made blackened Prime Rib sandwiches with my leftover pieces of meat. I buttered one side of the Prime Rib, diped both sides in the rub, heated my iron skillet for 10 minutes on High, and blackened the meat buttered-side first for about a minute and then flipped it over. Of course, my kitchen filled up with smoke, but a quick blast with the attic fan took care of that. I cut a baguette in half lengthwise, then into thirds (for 3 sandwiches), toasted each one, added some provolone cheese, sauteed onions and italian dressing. Mmmm.

I've been using store-bought blackened seasoning mixes for years, but none ever quite hit the mark. So when I went to make blackened chicken today and realized I was almost out of my usual mix, I turned to the internet in search of a homemade version. This particular recipe caught my eye—the blend of spices looked promising. But as I scanned the ingredients, something felt off. Then it clicked: no salt. Now, I firmly believe no savory dish is complete without it. So I took a chance and added about 2½ teaspoons of salt to the mix. As I stirred the spices together, the aroma was incredible—so rich and inviting. I thought, “If this tastes half as good as it smells, I’m in for a treat.” I heated a little oil in a skillet, tossed in some seasoned chicken breast strips, and let them sear. They blackened beautifully and cooked up with just the right amount of kick. The added salt really brought the flavor together. Honestly, I would’ve been thrilled to be served this dish in a restaurant! One thing to note: this recipe yields a generous amount of seasoning. Even after coating the chicken liberally, I had plenty left over. I like to reuse and relabel empty spice jars for homemade blends like this—super handy. If you're a fan of blackened meat, I highly recommend giving this recipe a try. Just don’t forget to add a bit of salt (unless you're watching your sodium intake). It made all the difference!

This recipe it really helped me! I, too usually cook salt free but in this case salt was good. I modified it as follows: First of all, I don't actually "blacken". Burning food is toxic and carcinogenic. Don't do it! Use "Trader Joe's South African Smoke" for the basil (that will give you that smokiness), "Slap Yo Mama" **HOT** Cajun seasoning (make sure you use the hot version!) for the salt, black pepper, red pepper, and onion powder, add extra dried onions, and add enough water and olive oil to make a rub, and use a fresh clove of garlic not dried garlic powder. Use other ingredients in the recipe (oregano, thyme, paprika). You should have a nice, thick paste for a rub, but not so thick that you can't spread it well. And then rub it on some fresh tilapia– And cook just enough don't blacken– Use a little extra water in the pan so nothing dries out. Don't use full flame, and use a cover while cooking. When it's done there shouldn't be much water left but it shouldn't be at all dry or brown much less burnt. And that's going to be spicy and tasting good! O btw the way I didn't measure anything-I just kept adding the stuff until it looked and smelled right and I rubbed up that fish with the good flava' before cooking it.

Great, however I placed the seasoning in an iron skillet put it on the grill and heated it until it was blackening then threw green beans raw on it. Oh, it was so good.

Nice flavor, but definitely lacking in heat, even with 2 tsp of cayenne, when I tried it on blackened tuna steak. I added two more tsp of cayenne to the remaining blackening spice. We'll see how that works next time I use it.

I thought it was awesome. I do like to use salt though so I added 2 tsp of kosher salt.

I used less than half the oregano and 1/4 to 1/2 the cayenne. I also added a bit of salt. I have made this three times THIS WEEK ALONE! It's a great mix of flavors. I covered my meat (first time was salmon, second chicken thighs) entirely, making sure each surface was covered with a thick layer of seasoning. Then, I fried each in a pan with butter. I made sure to touch the meat as little as possible, letting each side cook for 6-8 minutes. FOOLPROOF! I would recommend to anyone. This is seriously becoming a new staple recipe for me. Thanks so much!

This is a great seasoning mix! I add about a tablespoon of smoked paprika in addition to the regular paprika and it's perfect to use for Blackened Chicken Alfredo! My wife loves my Alfredo sauce and throw in some blackened chicken made in a cast iron pan and it's the best ever!

Great recipe! I sprinkled it on chicken breast and shrimp, fried in EV olive oil in a cast iron skillet. YUMMY!

Very nice..

Added more garlic (liquid). Yes, yes, yes! 😀

The ratios in this are off, resulting in a barely notable cajun flavor. There is way too much garlic and onion powder relative to everything else.

Made a big batch for some fish tonight and it was delightful. Family was raving it. I love that I could adjust my own salt amount for this. Pop a sliced butter when plated… chef’s kiss!

I’ve used this on several types of fin fish and on chicken. Always great. I add cumin, Tasmanian chili powder, or smoked cayenne.

Well done and delicious

Bro, my life is officially upgraded.

Can’t believe how easy and good it is.

Great recipe! I sprinkled it on chicken breast and shrimp, fried in EV olive oil in a cast iron skillet. YUMMY!