seasonings
Blackened Seasoning
This homemade Blackened Seasoning is a bold, spicy Southern classic — perfect for blackened chicken, seafood, pork, or grilled vegetables. While many commercial blends exist, chances are you already have everything you need right on your spice shelf. This mix brings together paprika, garlic and onion powders, three kinds of pepper, and earthy herbs like thyme, sage, and oregano to create a deep, smoky flavor with a fiery finish. We use this blend at RizzieFarms for blackened grilled chicken and especially for our Cuban Tilapia recipe. Easy to make, endlessly versatile, and far better than store-bought!
Ingredients
Blackened Seasoning Mix
- 1 tablespoon paprika
- 2 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground red pepper
- 3/4 teaspoon white pepper
- 3/4 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon oregano
Instructions
- Combine all spices Add 1 tablespoon paprika, 2 1/2 teaspoons salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground red pepper, 3/4 teaspoon white pepper, 3/4 teaspoon black pepper, 1/2 teaspoon thyme, 1/2 teaspoon sage, and 1/2 teaspoon oregano to a small mixing bowl.
- Mix thoroughly Stir the mixture of paprika, salt, onion powder, garlic powder, red pepper, white pepper, black pepper, thyme, sage, and oregano until fully combined.
- Grind (optional) For a finer-textured seasoning, grind the blended mixture with a mortar and pestle until it reaches your preferred consistency.
- Store Transfer the finished seasoning blend to an airtight spice jar and store in a cool, dark cabinet.
Notes
- Adjust heat level by increasing or decreasing the ground red pepper.
- For a smokier flavor, substitute smoked paprika for regular paprika.
- Great on grilled chicken, fish, pork chops, roasted vegetables, or added to soups and stews.