Whether you're grilling fish, steak or chicken a homemade blackening seasoning is a great way to enjoy the taste of Louisiana cuisine at its most authentic. Easy-to-make, this blend will complement your blackened steak and chicken and, with the added dried lemon peel, it works beautifully with your blackened fish dishes too. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp paprika powder
3 tbsp dried lemon peel (optional)
2 tbsp dried basil
2 tbsp dried thyme
1 tbsp cayenne pepper
4 tsp black peppercorns
2 tsp garlic powder
2 tsp onion powder
2 tsp mustard powder
2 tsp cumin seeds
2 tsp salt (see note below)
tbsp = tablespoon
tsp = teaspoon
Store your blackening spice mix in a cool place in an airtight jar out of direct sunlight. Use within 3 months.
Note: If you have a few minutes to spare, you can dry toast the cumin and peppercorns before grinding and combining with the other ingredients. The heat releases fabulous flavours and aromas. Click here for tips on toasting and grinding spices. (Link opens in new window)
Note 2: You can use regular table salt for this recipe if that's all you have. But I recommend using a quality sea, rock or kosher salt if you have some. Not only is it healthier, it will add better taste!
Ingredient Note: This blackening seasoning uses a few whole ingredients. If you don't have them whole it's fine to use their pre-ground versions. However, if you do, make sure to reduce the quantities the recipe requires by half. So for example 4 teaspoons of peppercorns equals 2 teaspoons of pre-ground pepper. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.