Homemade Blackening Seasoning is so easy to make and puts you in complete control of the heat. This seasoning is perfect on poultry, pork, seafood, and even vegetables!
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Blackening seasoning is a spicy seasoning that originated in New Orleans but has since spread all over the world.
This recipe was inspired by my recipe for sheet pan chicken fajitas. It is a little different from other blackening seasonings, but I find that it is most similar to the kind that is used in restaurants.
One of the best things about making your own seasoning blends is that you get to use seasonings that you likely already have. Thus, you don't have to fill your cupboard with blends that you don't use frequently.
- Smoked Paprika
- Cayenne Pepper (dried and ground)
- Onion Powder
- Garlic Powder
- White Pepper or black pepper
- Celery Salt or table salt
- Dried Basil
- Chili Powder
- Sugar or sugar substitute
See the recipe card for quantities.
As mentioned, this recipe is about as easy as it gets. Simply combine all of the ingredients in a bowl or jar. Use it immediately or store it in a sealed container at room temperature.
Hint: Start with less cayenne and salt, then increase to taste after the seasoning has been combined.
No, While blackening seasoning and Cajun seasoning are both popular seasoning blends in New Orleans there are some key differences between the two.
Cajun seasoning tends to be heavier on the pepper, with less of the other seasonings. It is also generally spicier than blackening seasoning.
Not really. Spices do tend to lose their potency over time. I suggest only making small batches of blends that you will use less frequently.
If you don notice that your seasoning isn't packing the same punch that it once was, you can try adding a little more or if all else fails it might be time to make a fresh batch.
If your seasoning is too spicy, add a bit more paprika until it is to your liking.
- 2 tablespoon Smoked Paprika
- 1 tablespoon Cayenne Powder more or less to taste
- 1 ½ tablespoon Onion Powder
- 2 teaspoon Garlic Powder
- 1 teaspoon White Pepper
- 2 tsp Celery Salt More or less to taste, or table salt
- 1 teaspoon Dried Basil
- ½ teaspoon Oregano
- ½ teaspoon Thyme
- 1 teaspoon Chili Powder
- 1 teaspoon Sugar or sugar substitute, optional
- Combine all of the ingredients in a jar or other container with a lid. Stir until well combined.
- Use to season poultry, pork, seafood, or even vegetables. Store at room temp in a tightly sealed container.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.