Blackened seasoning (aka blackening seasoning) is a smoky and spicy spice blend that brings bold flavor to everything from pan-seared shrimp and baked chicken thighs, to grilled steak and roasted vegetables. It’s most famously used in Cajun and Creole cooking, where proteins are coated in the seasoning and seared in a hot cast iron skillet until deeply charred. This homemade version is easy to mix up with spices you likely already have in your pantry and can be adjusted to suit your heat tolerance. Make a big batch and keep it on hand for quick, flavor-packed weeknight meals.

Why you’ll love it

The history of blackened seasoning

Blackened seasoning was popularized by Chef Paul Prudhomme in the 1980s, when he introduced the world to blackened redfish at his New Orleans restaurant, K-Paul’s Louisiana Kitchen. The technique — coating fish in a spice mixture and searing it over high heat — created a signature crust and a ton of flavor that could replicate that of open-fire grilling in a commercial kitchen. The blackened seasoning and cooking method creates a distinctive dark crust and smoky, crisp exterior. The style caught on quickly and is now used for everything from steak to fish. While the cooking method is key, the real magic is in the spice blend.

Key ingredients in blackened seasoning

Blackened seasoning is a mix of dried herbs and spices, including paprika, garlic powder, onion powder, thyme, oregano, cayenne, and black pepper. It has a smoky, spicy profile with a savory backbone, which is perfect for building that signature crust during blackening.

How to use blackened seasoning

Coat fish fillets, chicken thighs, or shrimp generously with blackened seasoning until evenly coated. Since blackened seasoning is not heavily salted, you can utilize about 2 to 3 teaspoons per fish fillet or chicken thigh. Then sear in a hot cast iron skillet until dark and crusty. It’s also great stirred into roasted vegetables, dusted over fries, or mixed into a breadcrumb coating for an extra kick of flavor.

Blackened Seasoning

Makes 1/3 cup

2 tablespoons smoked or sweet paprika, or a combination

1 tablespoon kosher salt

1 tablespoon onion powder

2 teaspoons garlic powder

1 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1. Whisk ingredients together in a small bowl. Store in an airtight container at cool room temperature for up to one year.

Recipe notes: While similar, Cajun, Creole, and blackening seasonings aren’t quite the same.

(Maria Do is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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