Homemade Blackening Seasoning (Bold Cajun Spice Blend)
Homemade Blackening Seasoning
Looking to level up your grilled fish, chicken, or pork with bold Cajun flavor? This homemade blackening seasoning is a Southern classic — smoky, spicy, and built to create that perfect crust in a hot cast iron skillet. You probably have most of these spices already — and if not, no worries — you can click each ingredient below to grab it.
Ingredients
- 1 tablespoon paprika
- 2½ teaspoons salt
- 1 teaspoon onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon cayenne pepper
- ¾ teaspoon white pepper
- ¾ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Combine all ingredients in a small bowl.
- Use a fork to mix thoroughly and break up any clumps.
- (Optional) Grind in a spice grinder for a finer texture.
- Store in an airtight container or spice jar.
- Use generously on fish, chicken, pork, or steak before grilling or pan searing.
Want a smoother blend? We use the Amazon Basics Electric Spice Grinder to break everything down to a fine powder — perfect for coating fish, chicken, or pork evenly.
📄 Download the Printable Recipe
🎥 Watch It Come Together
• BUBBA 9" Tapered Flex Fillet Knife – for prepping fish cleanly and precisely
• ThermoWorks Thermapen ONE – to hit that perfect internal temp
• Lodge 12" Cast Iron Skillet – the key to building a perfect blackened crust
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💬 Final Thoughts
This blackening blend is one of our pantry staples — simple to make, packed with flavor, and just the right amount of heat. Whether you’re cooking redfish on the half shell or a skillet-seared steak, it delivers that Cajun punch every time. Got your own twist? Drop it in the comments — we’d love to hear it.
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🧂 Got Questions About Gettin’ Blackened?
Can I make this in bulk and store it?
Absolutely. Just scale up the recipe and keep it in an airtight jar in a cool, dry spot. It’ll hold flavor for several months — if it lasts that long!
What’s the difference between blackening and Cajun seasoning?
Blackening seasoning is a Cajun-inspired blend, but usually with more peppery heat and a finer grind for better searing. Think of it as Cajun's hotter cousin.
Can I use this on vegetables?
Heck yes! Toss it on grilled zucchini, corn, or sweet potatoes. It adds smoky heat and makes veggies way less boring.
How spicy is it?
It's got a kick, but it won’t blow your eyebrows off. Want more fire? Bump up the cayenne to taste. Want less? Cut it in half and you’re good.
