Blackened Seasoning — Cajun Spice Blend Guide
Blackened seasoning is the bold Cajun spice blend that creates the charred, intensely flavored crust on blackened fish, chicken, and shrimp. Made famous by Chef Paul Prudhomme in the 1980s, the 'blackening' technique involves coating protein in a heavy spice blend and cooking it in a screaming-hot cast iron skillet.
Blackened Seasoning Recipe
Combine 2 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp black pepper, and 1/2 tsp salt. Adjust cayenne for your heat preference. Coat your protein generously in the blend and cook in a very hot (500°F+) cast iron skillet with butter for 2–3 minutes per side.
What to Use Blackened Seasoning On
Blackened seasoning is classically used on catfish, redfish, chicken breasts, salmon, shrimp, and pork. It is also excellent on roasted vegetables like cauliflower and corn. The technique creates a dark, spiced crust — not burnt — from the combination of high heat and the natural sugars and proteins in the spice blend caramelizing rapidly.
Frequently Asked Questions
Is blackened food the same as burnt food?
No. Blackening is a controlled technique using high heat and spices to create a flavorful dark crust. Burnt food is the result of uncontrolled overcooking.
What is the difference between blackened and Cajun seasoning?
They use similar spice bases but blackened seasoning tends to be coarser and heavier on herbs. Cajun seasoning is used broadly in cooking; blackened seasoning is specifically designed for the high-heat blackening technique.
Can I blacken food without a cast iron skillet?
A cast iron skillet is ideal because it holds extreme heat. A heavy stainless steel skillet works as a substitute. Never blacken on non-stick cookware at high temperatures.