Homemade Blackening Seasoning Mix

My love affair with blackening seasoning began quite a few years ago with a wonderful blackened steak salad at a restaurant. I loved the flavorful heat of the blackening seasoning that they used and how it balanced so nicely with the cool greens, cheeses, and veggies. I was instantly hooked.

Wanting to re-create the salad at home, I tried several kinds of store-bought blackening seasoning but none of them compared to the flavors that the restaurant had achieved. Naturally, I started making my own, trying several different recipes from friends. Eventually I stumbled across a gem of a recipe purportedly from Paul Prudhomme. Although I’ve tweaked the recipe here and there over the years, it has remained my go-to for that deep, rich “blackened” flavor that I love so much.

We use this homemade blackening seasoning on steaks, fish, shrimp, chicken, and pork – it goes really well with just about anything. Whether you cook on a grill, in the oven, or on the stove top, you’ll love the robustness of this mix!


Homemade Blackening Seasoning Mix
Prep time
Total time
This blackening seasoning is perfect for steaks, fish, shrimp, chicken, and pork. Great for cooking on a grill, in the oven, or on the stove top. You’ll love the robustness of this mix!
Recipe from:
Cuisine: Spices & Seasonings
  • 1 tablespoon sweet paprika
  • 1 teaspoon Kosher salt
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon fine sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne powder
  • ¾ teaspoon finely ground white pepper
  • ¾ teaspoon finely ground black pepper
  • 1 teaspoon dried thyme, ground
  • 1 teaspoon dried oregano, ground
  • ¼ teaspoon red cracked pepper flakes, ground
  1. Place dried thyme, oregano, and red cracked pepper flakes in a mortar and pestle and grind until fine. Place all ingredients in a small bowl and stir to combine. Store in an airtight container away from heat and sunlight.
Cook's Notes:
Recipe adapted from Paul Prudhomme’s recipe.


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