Welcome to the kitchen. There is nothing quite like the smell of aromatic herbs and spices hitting a hot cast iron skillet. If you are looking to bring a taste of the bayou to your dinner table, this Blackened Spice is the answer. It is a versatile, bold, and smoky seasoning blend that you can make at home in just a few minutes.
Many store bought blends are packed with excessive salt and preservatives. By making this Chef B version at home, you gain full control over the heat levels and flavor profile. This Creole Spice Blend is designed to create that signature dark crust on chicken, seafood, and steak without burning the food. Whether you are searing fish for tacos or roasting vegetables, this spice mix will elevate your cooking immediately.
Blackened Spice Recipe Details
- Yields: About 3.5 cups
- Estimated Cost: Low
- Prep Time: 5 minutes
- Total Time: 5 minutes
Equipment
- Small mixing bowl
- Whisk or spoon
- Airtight container or spice jar
Ingredients
- 1 cup paprika
- ¾ cup salt
- 5½ tbsps onion powder
- 5½ tbsps garlic powder
- 5½ tbsps cayenne pepper
- ¼ cup white pepper
- ¼ cup black pepper
- 2½ tbsps thyme ground
- 2½ tbsps oregano leaves ground
Blackened Spice Recipe Step by Step Instructions
- Gather all of your ingredients and measure them out carefully to ensure a balanced flavor profile.
- Place the smoked paprika, onion powder, garlic powder, thyme, oregano, black pepper, white pepper, cayenne, salt, and basil into a small mixing bowl.
- Use a whisk or a small spoon to stir the spices together until they are completely combined and the color is uniform.
- Transfer your new Homemade Spice Mix into an airtight container or a clean glass spice jar.
- Label the jar with the date and name so you know exactly when you made it.
Notes
Customizations
- Make it Mild: If you prefer less heat, reduce the cayenne pepper to a pinch or omit it entirely. You can also reduce the white pepper.
- Extra Smoky: For a deeper Smoky Spice Mix, ensure you use high quality smoked paprika. You can also add a pinch of ground chipotle powder.
- Low Salt: This recipe allows you to control sodium. Feel free to reduce the salt by half or leave it out completely if you are on a restricted diet.
Storage Tips
- Store this Cajun Seasoning in a cool and dry place like a pantry or cupboard.
- Avoid keeping the jar directly over the stove where steam can get inside and clump the spices.
- When stored properly in an airtight container, this blend will stay fresh and potent for up to 6 months.
Serving Tips
- Chicken: Coat chicken breasts or thighs generously before grilling or pan searing.
- Seafood: This is the classic use for blackened spice. It works perfectly on catfish, salmon, shrimp, and redfish.
- Steak: Rub it onto a ribeye or sirloin before cooking in a hot cast iron pan for a savory crust.
- Vegetables: Toss potatoes, corn on the cob, or zucchini in olive oil and this spice blend before roasting.
Cooking Tips
- Dry Your Protein: Always pat your meat or fish dry with a paper towel before adding the seasoning. This helps the crust adhere better.
- Use Fat: Brush your protein with melted butter or oil before applying the rub to help the spices bloom.
- Heat Management: To get a true blackened effect, you need high heat. Turn on your exhaust fan because the process can create a little smoke as the spices toast.
Nutrition Information
- Calories: 15 kcal per serving
- Carbohydrates: 3g
- Protein: 1g
- Fat: 0g
- Sodium: 150mg
- Fiber: 1g
Blackened Spice Recipe FAQs
Blackened spice is used to season meat and fish cooked at high temperatures. The spices toast and darken to create a flavorful and crispy crust that seals in juices. It is a staple in Cajun and Creole cooking.
Yes. You can easily adjust the heat level. The heat comes primarily from the cayenne pepper and white pepper. Simply use less of these ingredients to make a mild version that the whole family can enjoy.
If you keep it in an airtight container away from heat and sunlight, this spice mix will stay fresh for about 6 months. It can last up to a year, but the potency of the herbs will fade over time.
Absolutely. Smoked paprika is highly recommended for this recipe. It adds a rich and woodsy aroma that complements the charred flavor of the cooking process. It makes the blend much more complex than using plain paprika.
Dip your meat in melted butter and then dredge it heavily in the spice mix. Place it immediately into a very hot cast iron skillet. Cook it until a dark crust forms on each side. Do not move the meat around too much while it cooks.
Blackened Spice
Equipment
- Mixing Bowl To combine spices.
- Whisk or Spoon: For blending evenly.
- Airtight Container or Jar For storing the spice mix.
Ingredients
- 1 cup paprika
- ¾ cup salt
- 5½ tbsps onion powder
- 5½ tbsps garlic powder
- 5½ tbsps cayenne pepper
- ¼ cup white pepper
- ¼ cup black pepper
- 2½ tbsps thyme ground
- 2½ tbsps oregano leaves ground
Instructions
- Mix all the ingredients together.1 cup paprika, ¾ cup salt, 5½ tbsps onion powder, 5½ tbsps garlic powder, 5½ tbsps cayenne pepper, ¼ cup white pepper, ¼ cup black pepper, 2½ tbsps thyme, 2½ tbsps oregano leaves
- Store in an airtight container.
Notes
Customizations:
- Less Spicy: Reduce cayenne to 2 tbsp.
- Smoky Version: Replace part of the paprika with smoked paprika.
- Salt-Controlled: Cut the salt in half if you prefer low-sodium seasoning.
Storage Tips:
- Store in an airtight jar for up to 6 months in a cool, dry place.
- Shake before each use—spices may settle.
Serving Tips:
- Coat chicken, fish, or steak generously before pan-searing or grilling.
- Sprinkle over roasted vegetables for a Cajun kick.
Cooking Tips:
- Pat proteins dry before seasoning to help the spices adhere and blacken properly.
- For true “blackening,” cook in a very hot cast iron pan with a small amount of oil or butter.
