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Welcome! Here is another spice blend recipe for you!
Working at JOEY Restaurants is when I was first introduced to this spice. Not to be sharing restaurant secrets here, but we used it in quite a lot of dishes! We often got custom orders from diners with requests for blackened proteins to add to dishes. For example, we would get many orders for Pan-Seared Blackened Salmon. This is how I first learned about the magic of blackening seasoning! It’s also used for shrimp, chicken, steak, and veggies! Learning about how the rub was used in the restaurant kitchen, I was so eager to take this knowledge home and make my own spice blend and using it in a variety of dishes!
What is Blackening Spice?▼
This is a blend of spices and herbs that is quite spicy. It’s typically used as a rub on proteins, such as chicken, seafood, or steak. You can purchase it, but I prefer to make my own because it’s so easy to do, you can control the spice level, and you can salt it as desired. Plus, you can make a lot of it if you’ve got loads of the spices and herbs on hand! I love to make big batches because I honestly go through this spice blend quite quickly!
To blacken your food, you marinate with some of the spice and olive or vegetable oil all over the surface of the meat. Then, give your food a nice sear in a grill or cast iron pan on medium heat. The meat can even be baked in an oven, heated to 425 F. This gives an excellent char to your food and adds lots of flavor!
What is This Blackening Spice Recipe Made of?▼
Here are the blend of spices:
What I like about making my own spices is that you can adjust the quantity of the herbs and spices used, depending on your preference!
Peppers
As I mentioned, paprika is the most prominent spice in Blackening Seasoning. You can use smoked paprika or regular paprika. I didn’t have smoked paprika, so regular did the trick! Note that the flavors will differ slightly depending on which type of paprika you use. I’m also using ground cayenne pepper. If you want a stronger blackening spice, then use more cayenne. Reduce it if you don’t like too much heat! This recipe will not be very mild but not too strong.
Dried Herbs
For this recipe, I’m using dried thyme, basil, oregano. Other great herb options include parsley and cilantro, so feel free to experiment! I have to say I spent almost a day deciding if I wanted to use parsley in this. Maybe next time!
Spices
Finally, we’ll be adding garlic powder, onion powder, salt, and black pepper. The garlic powder and onion powder add excellent flavor to the spice! Of course, some salt is essential to bring out all the incredible flavors from the peppers and the dried herbs!
Tools Needed
How to Make Homemade Blackening Spice
To make homemade Blackening Spice, simply mix all the ingredients together in a small bowl or plate. Transfer to an airtight glass jar or mason jar.
Blackening Spice Versus Cajun Seasoning
I’ve been tossed between distinguishing Blackening Spice versus Cajun Seasoning, so I don’t blame you if you’re confused as well! I tend to use them interchangeably, and I know I’m not the only one. However, it turns out that the difference between the two is that Cajun seasoning is spicier than blackening spice, with a stronger emphasis on the cayenne pepper. Additionally, Blackening Spice uses more dried herbs to balance out the spice compared to Cajun seasoning.
Storing This Blackening Seasoning Recipe
Store the homemade spice blend in an airtight container or jar for 3 months, but I would recommend no longer than 6 months. Of course the spice blend will be the most flavorful the fresher it is, so I’d recommend you get on planning some meals where you blacken your food! Check out the next section for some ideas!
I believe this spice blend will become one of your new staples, so I don’t think you’ll have to worry about its shelf life! Let me know how quickly you went through the spice blend in the comments below!
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