Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Blackening seasoning, aka “Blackened seasoning”, is a mixture of chili powders, herbs and spices. It is spicy and piquant, very much a cross between Cajun and Creole seasoning blends. If you enjoy Cajun and Creole cooking, you’ll love blackening as well. The seasoning is “spicy” for sure, but not overly hot, so if you’re looking for that huge flavor without too much of a heat blast, this is the perfect blend. However, you can easily adjust it to your own heat preferences by adding other spices, to make it your own, so much better than any store bought blend. The term “blackening”, though, doesn’t refer to the seasoning itself, but to the cooking process. Let’s discuss. The combination of butter, high heat, and seasoning develops a telltale dark crust on the meat that gives blackened foods its characteristic look and flavor. Heat a cast iron pan to medium-high heat or high heat, then set the meat into the pan. You’re looking for a dark, crusty char on each side of the protein. Cooking usually only takes a few minutes per side. It’s a very popular cooking technique for fish and shrimp, though you can realistically blacken anything from chicken to beef to vegetables. The blackening seasoning, of course, is essential to the overall blackening process. Let’s discuss. You can make your own blends by varying up the ratios and also by either subtracting or adding other ingredients to your own preference. I often like to slip in a bit of ghost pepper powder into my mix for an extra spicy blend. I usually have to keep this particular blend to myself, as it is too hot for most people. Bear this in mind when cooking for others.
2 tablespoon smoked paprika (or use regular paprika) 1 tablespoon cayenne powder (use more for a spicier blend) 1 tablespoon onion powder 1 teaspoon garlic powder 1 teaspoon ground black pepper 1 teaspoon sea salt ½ teaspoon dried basil ½ teaspoon dried oregano ½ teaspoon dried thyme
Mix all of the ingredients together in a large mixing bowl until they are well combined. Store the seasoning blend in an airtight container. Otherwise, store in a cool, dark place in a sealed container or spice jar. You can use either regular paprika or smoked paprika for some extra flavor. The choice is yours. Paprika can range from mild to hot, depending on the peppers used to make it. In the US, paprika is usually a bit sweeter and not spicy. Cayenne powder, however, is piquant with a good level of heat, so adjust the amount included up or down, depending on your heat level preferences. Especially when paired with the peppers and other spices. Again, you can include other ingredients, such as white pepper, cumin, spicy chili flake, etc. This overall combination is the one I prefer, sometimes with an extra pinch of ghost pepper powder, or hotter! Learn more about ghost peppers here. Such a great spice mix. That’s it, my friends! Please let me know if you have any questions. I’m here to help! — Mike Hultquist – Author of “The Spicy Dehydrator Cookbook” and “The Spicy Food Lovers’ Cookbook“. NOTE: This recipe was updated on 7/12/24 to include new information, photos, and video. It was originally published on 5/13/19.
