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Wednesday, February 11, 2015

How to make and use Cajun Blackening Spices

Why do you need blackening spices in your life, you ask?   Because this technique will rock your taste buds, that's why!   

And since we always share, we want to rock your world also!   Here's how to make and use homemade Cajun Blacking spice.  

I was unable to find some blackening spices at our local grocery so I decided to come up with this blend of spices using what we already have in our spice cabinet.  Why do we need to spend extra money when we can simply mix our own blends using what we have already bought.   

Now to the technique of blackening.   We use our favorite cast iron skillet, turn on our vent fans and grab some real butter. (never use a non-stick pan or that fake butter)   The great flavor is obtained by the real butter charring in the hot skillet and the spices just bring it to a new level.  

We always use a hearty piece of fish or a chicken breast that is not thicker than 1/2 inch (either slice or pound the chicken breast to that thickness) or this technique is great using a thick beef steak. 

Coat both sides of the meat (fish, chicken, or beef) in an ample amount of blackening spices, heat the skillet to a medium or a medium high heat.    Add about a tablespoon of butter to the skillet and immediately place the meat on top of the butter.  If doing several servings, do not crowd the skillet or the crispy crust will not be obtained. 
*For safety, have a lid big enough to fit over the skillet handy for flare-ups.  It's normal for a few little flaming flare ups and that just adds flavor but we don't wish the fire department to be involved with tonight's dinner!  

As soon as the meat is released from the skillet, flip and cook the other side.  

Cooking times will vary, depending on how hot your skillet is, so use this as a guide only. 

Fish-2-3 minutes per side
Chicken breast- cook for 7-8 minutes per side, chicken can also be completed in a 350-degree oven, cook until released from the pan and flip the breast, let sear and then place in the oven for about 5 minutes until juices run clear
Steak-  5 minutes per side for medium rare
Pork- we have never tried it but I'm sure a blackened pork chop would be divine

This Cajun Blackening spice recipe is also great for potatoes, carrots, broccoli, asparagus or any other vegetable you would roast in the oven.  

Place prepared veggies in a ziplock baggie, add enough oil to coat and sprinkle in the Cajun Blackening Spices.   Roast in a 375-degree oven until veggies are cooked to your satisfaction, we normally turn any vegetable at least once while roasting. 

 Be warned, I love to throw a little cayenne pepper for a spicier Cajun flare, so adjust to your family's taste buds.  

Cajun Blackening Spices
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 1/2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
Mix all ingredients together and store in an airtight container
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Other Cajun Dishes I know you will love:

Creole Black Eye Peas and Rice


  1. Fantastic info to help us get our Cajun on!

  2. My husband loves this type of spice mix. It's so easy to make your own! Thanks for sharing!

  3. I love that you can adjust the spices to suit your family's tastes! Not so easy with the pre-mixed stuff! :)


Thank you so much for your sweet comments:)))