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Blackening Seasoning

A bold, smoky Cajun spice blend that brings restaurant-quality flavor to fish, chicken, vegetables, and more. This homemade version is quick to make, costs a fraction of store-bought options, and is fully customizable to your heat preferences.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 16 tablespoons
Course: Sauces and Condiments
Cuisine: Cajun, Creole
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon onion salt

Equipment

  • Small dry skillet or cast-iron pan
  • Measuring spoons
  • Small mixing bowl
  • Wooden spoon for stirring
  • Airtight glass jar for storage

Method
 

  1. Pull out every spice jar you need and set them on your counter in order. Having everything visible keeps you from forgetting an ingredient.
  2. Place a small dry skillet over medium heat for about 1 minute until it's warm to the touch.
  3. Add the paprika and oregano to the warm skillet and stir constantly for about 30 seconds until fragrant.
  4. Pour in the thyme, dried basil, garlic powder, onion powder, cayenne, and black pepper. Keep stirring for another 30 to 45 seconds so everything toasts evenly without burning.
  5. Take the skillet off the heat immediately when the spices smell fragrant and slightly darker.
  6. Let the toasted spices sit in the skillet for 1 to 2 minutes to cool slightly.
  7. Pour the toasted spices into a small mixing bowl and add the kosher salt and onion salt.
  8. Whisk or stir everything together for about 1 minute until the salt and spices are evenly distributed, breaking up any clumps.
  9. Transfer the cooled seasoning to a clean, dry glass jar with a tight-fitting lid. Store in a cool, dark cabinet for up to 3 months.

Notes

Toast your spices right before mixing for the most vibrant flavor, but you can also skip toasting and mix everything cold if you're short on time. Adjust cayenne to 1/2 teaspoon for milder heat or 2 teaspoons for extra spicy. Use fresh spices for best results and replace spice jars every 6 months. Label your jar with the date you made it. Use 1 to 2 teaspoons per 6-ounce protein portion.