Making your own seasoning blends allows you to manage what all is going into the mix. You can control the quality of the herbs and spices as well as the amount of salt that is added. While salt is a great natural preservative, too much of it is just that – too much. Most commonly used on chicken, fish and seafood, this Cajun Creole seasoning blend has an immense amount of flavor. This recipe for Homemade Blackening Seasoning is easy to pull together with ingredients that you already have in your spice cabinet.
When you decide to make your own seasoning blends (if you are looking for other blends please check out my many blends), you will need to make sure that you have airtight canisters. I like to use this clasp style with silicone gaskets. I find that they give the blend the longest shelf life. You can also use the type with screw-on caps. I do feel that you should stick with to glass jars and canisters whenever possible.
As mentioned above – blackening seasoning is most commonly used on chicken, seafood and fish. It is also most commonly used a little more heavy handedly than other seasoning blends. It is very good on shrimp for some very delicious tacos. It is wonderful on a chicken breast. You can then have it on a salad, in tacos, in a taco salad.
Now Let’s Get Cookin’!
Homemade Blackening Seasoning
Equipment
Ingredients
- 4 tbsp Paprika
- 3 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 2 tbsp Thyme
- 2 tbsp Oregano
- ½ tbsp Salt
- ½ tbsp Black Pepper
- 1 tsp Cayenne Pepper
Instructions
- Add all herbs and spices in an airtight container. Stir or shake to thoroughly to combine. Should last for several weeks in sealed container.
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I love having homemade spice blends. They are always so much better than the store bought versions. Thanks for sharing at the What’s for Dinner party. Hope you have a great Memorial Day weekend!