Blackened seasoning

    (133)
    5 min

    This is a fantastic Cajun-style seasoning mix, which is simple to make and salt free. Use to season anything you fancy, from fish to vegetables or steak to chicken.


    83 people made this

    Ingredients
    Makes: 6 tablespoons

    • 1 1/2 tablespoons paprika
    • 1 tablespoon garlic granules
    • 1 tablespoon onion powder
    • 1 tablespoon ground dried thyme
    • 1 teaspoon ground black pepper
    • 1 teaspoon cayenne pepper
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano

    Method
    Prep:5min  ›  Ready in:5min 

    1. Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
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    Reviews & ratings
    Average global rating:
    (133)

    Reviews in English (98)

    by
    115

    Over the years I have tried a number of Cajun/blackening seasonings and some time ago settled on one that Hubs and I both love and have used exclusively since - until now. We also agree that THIS seasoning mix is even better. Always mindful of Hubs' sensitive innards I reduced the cayenne by half, leaving all else the same. We used it to blacken grouper in a cast iron pan on our outdoor grill - just out of this world. All the seasonings blend cooperatively with each other to create a whole new taste - in other words, no one spice stands out. And for us, cutting the cayenne by half was just right. Great recipe.  -  03 Oct 2010  (Review from Allrecipes US | Canada)

    by
    70

    this is great on everything. Rub it on ribs, sprinkle on chicken in the crockpot, stew, elk meat, etc. So much potential. Put in jars and shakers and gave it as a gift to the guys at Christmas!  -  17 Jan 2010  (Review from Allrecipes US | Canada)

    by
    65

    Wonderful! And its salt-free~ Hubby rubbed this on our grilled chicken breasts about an hour before grilling. I'd better go to Costco to get the restaurant-size containers of the spices because I will be making this by the bucket! Thank you!!  -  09 Feb 2009  (Review from Allrecipes US | Canada)

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