Blackened Seasoning Mix Recipe - On The Go Bites (2024)

Oh baby, blackened seasoning is a spicy blend not for the faint hearted. I’ve toned this version down just a notch.

Blackened seasoning slowly creeps up on you after your first bite, tempting you to take another bite and another bite. It’s “burn” is just enough to put a little sweat on your brow but not enough to overwhelm the dish. It’s thought that Chef Paul Prudhomme from Louisiana invented the blackening process. Blackening is a cooking technique that takes fish (or other protein) dipped in melted butter and seared at high heat in a cast iron skillet, resulting in a brown-black crust.

In January 2019 I updated the blackened seasoning proportions and removed the chili powder to tone down the heat.

I guess I must like updating recipes in January, as this is January 2020 and I’m once again improving the recipe. I’ve added some brown sugar that adds a nice hint of sweetness.

You can’t really taste the sweetness as much as it adds another dimension to the blackened taste.

My blackened seasoning mix takes its cue from a fun restaurant in Montauk, NY called the Gig Shack. Several years ago, when visiting my twin sister in Ditch Plains (known for surfing) I tore a page out of Whalebone, a local surfer magazine, that had printed Gig Shack’s famous Blackened Fish Taco recipe. Well, they kind of gave the recipe. At least it showed the Gig Shack’s blackened spice blend recipe and then gave more of a suggestion as to how to make the blackened fish tacos.

What Spices Are In Blackened Seasoning?

Our seasoning blend has paprika, onion powder, garlic powder, salt, cayenne pepper and black pepper. We’ve opted out of the thyme and oregano that The Gig Shack’s recipe includes and you’ll see in several other blackened spice blends including Chef Prudhomme’s version.

In January 2020 I added a little brown sugar to add another dimension to the blackened seasoning.

As great as Gig Shack’s seasoning is, I’ve toned down our recipe a bit by removing the chili powder and decreasing the cayenne pepper. I also substituted garlic powder for the granulated garlic merely because garlic powder is always in my cupboard and granulated garlic is not.

If you are cooking for a crowd that likes it extra spicy then follow the instructions in the next paragraph for their original recipe. I like spicy, but the original recipe was just too much for me.

For those of you that want the original Gig Shack blackened seasoning recipe, it calls for 1 Tablespoon chili powder, 1 Tablespoon paprika, 1 Tablespoon onion powder, 1 Tablespoon granulated garlic, 1 Tablespoon salt, ½ Tablespoon ground cayenne pepper, and ½ Tablespoon black pepper.

How Do You Make Blackened Seasoning?

Simple, simple, simple. Just mix the spices together and in under 5 minutes and less than a dollar you have blackened seasoning to use on fish, chicken, shrimp or pork. Homemade spice mixes are economical and a great way to control both flavor, sodium and preservatives.

See our other homemade spice mixes like:

Taco Seasoning

Cort’s BBQ Rub

How To Store Blackened Seasoning

Keep the seasoning in an airtight container in a cool dark place, just like your other spices. If stored properly, the blackened seasoning should last at least a year, so be sure to label and date the blackened seasoning on the storage container. The seasoning doesn’t really spoil as much as the flavor profile will fade over time and not give the flavor impact of a fresh spice blend.

Light and moisture are the biggest enemies to herbs and spices. That’s why you don’t want to store your spices above the stove or sprinkle directly into a hot pot letting steam get into the jar.

What’s In Paul Prudhomme’s Blackened Seasoning?

According to the NY Times, chef Paul Prudhomme’s blackened seasoning is 1 Tablespoon paprika, 2 ½ teaspoons salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, ½ teaspoon thyme leaves and ½ teaspoon dried oregano leaves. Chef Prudhomme’s technique is to dredge fish (typically redfish) in melted butter, sprinkle with his blackened seasoning, and sear in a very hot cast iron skillet for a few minutes, flip and finish cooking. Then serve with extra melted butter. Delicious……but an awful lot of butter!

Chef Paul Prudhomme’s blackening technique complemented the fish flavor, not overpowering it. Many restaurants way overdo the spicy blend to the point that the diner can’t tell what they are eating. But if done right, blackened seasoning is a wonderful way to add kick to a fish (or other protein) dish.

How To Use Blackened Seasoning

Blackened Fish Tacos

Blackened Shrimp Over Fettuccine Alfredo