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!
- 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
- 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.