Tired of bland weeknight dinners? Unlock a world of bold, smoky flavor with my go-to Homemade Blackening Seasoning. This powerhouse blend is my secret weapon, always stocked in my pantry to transform simple proteins like chicken, salmon, or shrimp into a restaurant-worthy meal in under 30 minutes. Get ready to elevate everything from simple pan-seared fish to creamy pasta and zesty salads!
Ingredients
• 1 tablespoon plus 1½ teaspoons smoked paprika / 12g
• 1 tablespoon garlic powder / 9g
• 1 tablespoon onion powder / 9g
• 1 tablespoon dried thyme leaves / 3g
• 1 teaspoon cayenne pepper / 2g
• 1 teaspoon dried basil / 1g
• 1 teaspoon ground cumin / 2g
• 1 teaspoon celery salt / 6g
• 1 teaspoon sea salt / 6g
• ½ teaspoon ground black pepper / 1g
• ½ teaspoon dried oregano leaves / 0.5g
Instructions
1. Directions
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, basil, cumin, celery salt, sea salt, black pepper, and oregano.
3. Whisk all together until the mixture is uniform in color and well-combined.
4. Transfer the seasoning blend to an airtight container or spice jar. Store in a cool, dark place. Shake well before each use to redistribute the spices.
Nutritional Information
• MAKES: 6½ tablespoons
• PREP TIME: 5 minutes
• Serving Size: 1 teaspoon
• Calories: 5
• Fat: 0g
• Protein: 0.2g
• Total Carbs: 0.7g
• Fiber: 0.2g
• Net Carbs: 0.5g
Pro Tips
• Create a delicious aioli by mixing 3 tablespoons of this seasoning with 1 cup of mayonnaise. It’s perfect as a sandwich spread or a dip for fries and veggies.
• To achieve a classic blackened crust, generously coat your protein on all sides. Sear it in a very hot, well-oiled cast-iron skillet for 2-4 minutes per side, until a dark crust forms.
• Easily control the heat by adjusting the amount of cayenne pepper. For a milder blend, start with ½ teaspoon; for an extra kick, increase to 1½ teaspoons or more.
• This blend isn’t just for blackening! Use it as an all-purpose seasoning on roasted potatoes, sprinkle it over popcorn, or mix it into ground meat for flavorful burgers.
FAQ
Q: How do I store homemade blackening seasoning
A: For best results, transfer the seasoning blend to an airtight container or spice jar. Store it in a cool, dark place like a pantry. It will stay fresh for up to 6 months.
Q: Can I make this seasoning less spicy
A: Absolutely. You can easily control the heat by adjusting the amount of cayenne pepper. For a milder blend, reduce the cayenne to ½ teaspoon. For more heat, increase it to 1½ teaspoons or more.
Q: What is the best way to get a perfect blackened crust
A: The key is to use a very hot, well-oiled cast-iron skillet. Generously coat your protein (like chicken or fish) on all sides with the seasoning and sear for 2-4 minutes per side until a dark, flavorful crust forms.
Q: What else can I use this blackening seasoning for
A: This is a very versatile blend. Besides blackening proteins, you can use it as an all-purpose seasoning on roasted potatoes, sprinkle it over popcorn, mix it into ground meat for burgers, or even create a delicious aioli for dips and sandwiches.
