This Beloved Seasoning Is My Favorite Way to Add Bold Flavor
TheKitchn.com
Blackened seasoning (aka blackening seasoning) is a smoky and spicy spice blend that brings bold flavor to everything from
Why You'll Love It
You can use it in so many ways. It's perfect on seafood, chicken, steak, vegetables, and even roasted potatoes.
Big flavor with minimal effort. This blend adds smoky, savory depth to your food in seconds.
Customize the heat level. Make it mild or spicy depending on your preference.
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 create 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.
Paprika: Adds earthiness and a deep-red color. You can use sweet or smoked paprika depending on your preference.
Cayenne pepper: Brings the heat. Adjust the amount based on how spicy you like it.
Garlic and onion powders: Essential for savory depth and umami.
Dried thyme and oregano: Bring herbal notes that round out the blend.
Black pepper: Adds sharpness and a bit of bite.
How to Use Blackened Seasoning
Coat fish fillets, chicken thighs, or shrimp generously with blackened seasoning. 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.
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Epoch Times
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This Beloved Seasoning Is My Favorite Way to Add Bold Flavor
By Maria Do Blackened seasoning (aka blackening seasoning) is a smoky and spicy spice blend that brings bold flavor to everything from Why You'll Love It You can use it in so many ways. It's perfect on seafood, chicken, steak, vegetables, and even roasted potatoes. Big flavor with minimal effort. This blend adds smoky, savory depth to your food in seconds. Customize the heat level. Make it mild or spicy depending on your preference. 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 create 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. Paprika: Adds earthiness and a deep-red color. You can use sweet or smoked paprika depending on your preference. Cayenne pepper: Brings the heat. Adjust the amount based on how spicy you like it. Garlic and onion powders: Essential for savory depth and umami. Dried thyme and oregano: Bring herbal notes that round out the blend. Black pepper: Adds sharpness and a bit of bite. How to Use Blackened Seasoning Coat fish fillets, chicken thighs, or shrimp generously with blackened seasoning. 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.
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