Blackened Seasoning Blend


Blackened Seasoning Blend
Prep time
Total time
Blackened Seasoning Blend is used when using the Blackening cooking technique to prepare fish and other foods. Often associated with Cajun cuisine and a technique that was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.
Recipe type: Spice Blends & Rubs
Cuisine: Cajun
Serves: ¼ cup
  • 2½ tsp Salt (I like to use either Sea Salt or Kosher)
  • 1 tbs Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cayenne Pepper
  • ¾ tsp ground Black Pepper
  • ¾ tsp ground White Pepper
  • ½ tsp dried Thyme leaves
  • ½ tsp dried Basil leaves
  • ½ tsp dried Oregano leaves
  1. Combine the salt, paprika, garlic powder, onion powder, cayenne pepper, black pepper, white pepper, basil, thyme and oregano in a bowl until evenly mixed.
  2. Store in an airtight container in a cool, dry place. Can be stored for at least 6 months.
  3. When cooking...
  4. Dip the meats in melted butter and then into this mix before cooking.
  5. Fry in a white-hot skillet.
Can be used on fish, chicken and steak.
Inspired by by those blackened dishes I enjoyed at Fat Jacques Cajun Cafe back in the mid 1980's.


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Blackened Seasoning Blend ingredients

Blackened Seasoning Blend ingredients

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