Blackened Seasoning Recipe
Use this homemade Blackened Seasoning to blacken anything from fish and shrimp, to chicken and beef. As written, this recipe is mild and herb-focused. For more heat, add a little cayenne pepper, starting with 1/2 teaspoon.
Servings: 6 tablespoons
Calories: 16kcal
Ingredients
- 1 tablespoon smoked paprika - see notes
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1-2 teaspoons salt - more or less to taste
- 1 teaspoon freshly ground black pepper
- ½-1 teaspoon cayenne pepper - optional
Instructions
- Combine all of the ingredients in a small bowl and stir until evenly mixed. Adjust the salt and heat, to taste. Transfer to sealed, airtight jars or containers for up to 6 months.
Notes
This recipe makes approximately 6 tablespoons.
- Paprika: There are three main types of paprika. Sweet Paprika (aka Regular or Hungarian-style Paprika), Hot paprika, and Smoked Paprika (aka Spanish Paprika). For the signature smoky flavor common in blackened seasoning, use Smoked Paprika whenever possible. Sweet paprika (or a combination of the two) can be used as a substitute.
- Salt: For a low-sodium or salt-free version, simply omit the salt.
- Cayenne Pepper (optional): Start with ½ teaspoon and add more to taste.
Nutrition
Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 391mg | Potassium: 76mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 739IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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