Blackened Seasoning Blend
Recipe type: Spice Blends & Rubs
Cuisine: Cajun
Prep time: 
Total time: 
Serves: ¼ cup
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.
  • 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.
Recipe by All Kinds of Recipes at