How to make and use Cajun Blackened Spice Mix

This homemade Blackened Spice Mix is the perfect stand-in for store-bought Cajun seasonings—whether you’re whipping up Cajun chicken, seasoning gumbo, or craving that bold, smoky kick for blackened dishes. Ever wonder exactly what spices go into those classic Cajun blends? We’ve got you covered!

Why Make Your Own Cajun Blackening Spice Mix?

When I couldn’t find blackened seasoning at our local grocery store, I decided to create my own using pantry staples we already had on hand. Why spend extra money on pre-made jars when you can mix up a fresh, customizable batch yourself?

So, why do you need this Cajun Blackening Spice Mix in your kitchen?

It’s incredibly versatile—perfect for blackening fish, chicken, or steak in a hot cast-iron skillet, stirring into gumbo for extra depth, seasoning roasted veggies, and so much more. Simple, budget-friendly, and full of authentic flavor—let’s get mixing!

What Spices Are in Classic Cajun Seasonings?

At the heart of every good Cajun seasoning blend—like the one we use in our homemade Cajun Blackening Spice Mix—are simple, everyday spices that deliver that signature bold, smoky, and spicy Louisiana flavor. The beauty of this mix? Most of these ingredients are probably already sitting in your spice cabinet—no fancy trips to specialty stores required!

Here’s the core lineup we rely on (and what you’ll find in nearly every authentic Cajun or blackened seasoning):

• Paprika — the star that gives everything that gorgeous deep-red color and a mild, earthy sweetness (we love using it for that classic look and subtle richness).
• Garlic powder and onion powder — these savory powerhouses add depth and that unmistakable umami punch without overpowering the dish.
• Salt and black pepper — the foundational duo for balance and a little sharp bite.
• Dried thyme and dried oregano — these aromatic herbs bring an herbal, earthy note that rounds out the blend and gives it that true Cajun soul.
• Cayenne pepper — the heat! Just a touch (or more, if you like it fiery) delivers that signature Cajun kick.

We kept our Cajun Blackening Spice Mix straightforward and customizable—using these common pantry staples to create a versatile blend that works as a perfect substitute for store-bought Cajun chicken seasoning, gumbo mixes, or any blackened dish. No mystery ingredients, no fillers—just pure, bold flavor you can tweak to your family’s taste (dial up the cayenne for extra fire or tone it down for milder palates).

Why go homemade? It’s fresher, cheaper, and lets you control the spice level. Once you mix this up, you’ll wonder why you ever bought the pre-made jars!

Cajun Blackened Spice Mix Recipe:

Ingredients:

• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 ½  teaspoons paprika
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• ½  teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Supplies Needed:

• Mixing bowl
• Funnel
• Airtight Spice Jar

How to Mix & Store Your Cajun Blackening Spice Mix

Once you’ve gathered all your pantry staples, putting this blend together is super quick and easy—takes just a couple of minutes!

Simple Steps to Mix & Store:

• In a small mixing bowl or directly in a clean, dry jar, add all the ingredients (paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper.)
• Stir thoroughly with a spoon or whisk until everything is evenly combined. Give it a good mix so the flavors meld perfectly—no clumps!
• For easy storage, use a funnel to transfer the mixed spices into an airtight glass jar or spice container. This keeps it fresh and mess-free!
• Label the jar with the name (“Cajun Blackening Spice Mix”) and the date so you always know when you made it.

Storage Tip: Store in a cool, dark place (like your spice cabinet) for up to 6–12 months. The flavors stay bold and fresh much longer than store-bought versions!

This homemade blend is so much more than just a blackening seasoning—it’s a true all-purpose Cajun flavor powerhouse! Use it anywhere you’d reach for store-bought Cajun or gumbo seasoning, and you’ll love how fresh, bold, and customizable it tastes.

Make Your Own Blackened Seasonings

Blackened seasoning is all about bold, smoky flavor with a gorgeous charred crust—created by coating your protein (or veggies!) in spices and searing it in a screaming-hot pan (usually cast iron). The high heat “blackens” the outside for that signature dark, crispy exterior while locking in juicy, flavorful goodness inside.

The magic of blackened seasoning lies in its simplicity: a straightforward blend of everyday spices that pack a punch. We love making ours Cajun-style, so it’s not just for blackening—it doubles as a versatile seasoning for grilled chicken, gumbo, roasted potatoes, popcorn, or even eggs. No need for separate jars cluttering your cabinet!

What makes blackened spices special?

• They’re designed for high-heat cooking (think 400–500°F+ in a dry skillet) to create that irresistible char without burning.
• The mix usually includes paprika for color and depth, savory garlic/onion powders, herbs like thyme and oregano for that herbaceous soul, and cayenne (or more!) for heat.
• Salt and black pepper balance it all, while the spices bloom beautifully under intense heat.

We keep our Cajun Blackened Spice Mix super simple using pantry staples you likely already have—no exotic or hard-to-find ingredients. It’s customizable too: crank up the cayenne for extra fire, or dial it back for milder palates. Once you mix this up, you’ll never go back to store-bought again—it’s fresher, cheaper, and tastes way better. Ready to mix up your own? Grab those pantry spices and let’s get that Cajun heat going!

Versatile Ways to Use Your Cajun Blackening Spice Mix

This homemade blend shines as a go-to substitute for any store-bought Cajun seasoning—whether you’re making blackened chicken, Cajun-spiced steak, gumbo, or just want that bold Louisiana kick on proteins and veggies. It’s especially perfect for blackened chicken or steak, delivering that signature charred crust and smoky, spicy flavor. Here are our favorite tips for getting the best results every time!

1) For Blackened Chicken (Our Go-To Method):

• Start with thin chicken breasts—no thicker than ½ inch. If your breasts are thicker, simply pound them out with a meat mallet or slice them horizontally for even cooking and maximum seasoning coverage. Thin pieces sear quickly and stay juicy!
• Generously coat both sides with your Cajun Blackening Spice Mix (press it in for good adhesion).
• Heat a cast-iron skillet over medium-high to high until smoking hot, add a tablespoon of butter or oil, then sear the chicken 3–4 minutes per side until the crust is dark and crispy. For thicker pieces or a gentler finish, finish in a 350°F oven after searing: flip once released, then bake 5–8 minutes more until juices run clear and internal temp hits 165°F.

2) For Blackened Steak:

• Use a hearty, thick steak (like ribeye or sirloin) for bold flavor, or go thinner for quicker cooking. Coat generously with the spice mix, then sear in a screaming-hot cast-iron skillet 3–5 minutes per side (depending on thickness and desired doneness). Rest before slicing for juicy perfection.

Pro Tips:

• Always use a hot cast-iron skillet for authentic blackening (that char is everything!).
• Don’t overcrowd—cook in batches if needed.
• This mix replaces store-bought Cajun chicken seasoning in any recipe—stir it into sauces, sprinkle on veggies, or use it for grilling too.

Your homemade Cajun Blackening Spice Mix makes everything taste like a New Orleans night out—simple, bold, and oh-so-delicious. Fire up that skillet and enjoy!

3) As a Gumbo or Cajun Seasoning Substitute

• Perfectly replaces any gumbo seasoning or pre-made Cajun spice mix in your favorite recipes.
• Stir it into gumbo, jambalaya, étouffée, dirty rice, red beans and rice, or any Cajun dish that needs that signature smoky, herby, spicy depth.
• It adds instant Louisiana soul to soups, stews, marinades, or even sprinkled on popcorn for a fun twist!

4) Roasted Veggies – Our Favorite Easy Side

This spice mix turns simple vegetables into something truly special. The smoky paprika, herbs, and kick of cayenne make roasted potatoes, carrots, broccoli, asparagus, Brussels sprouts, zucchini, or bell peppers absolutely irresistible.

Quick & Easy Roasted Veggies Method

• Preheat your oven to 375–400°F (375°F works great for most veggies).
• Cut your vegetables into even-sized pieces for uniform cooking.
• Place them in a large zip-top bag or bowl, drizzle with 1–2 tablespoons of olive oil (just enough to lightly coat), and sprinkle generously with your Cajun Blackening Spice Mix.
• Seal the bag and shake (or toss in the bowl) until everything is evenly coated.
• Spread the veggies in a single layer on a parchment-lined baking sheet.
• Roast for 20–35 minutes (depending on the veggie), flipping once halfway through, until tender and caramelized with those gorgeous crispy edges.

A Note About the Heat

We like to add a little cayenne for that authentic Cajun kick, but it’s totally adjustable! If your family prefers milder flavors, simply reduce or omit the cayenne when you mix up the batch. You can always sprinkle a little extra on your own plate later for the spice lovers.

Once you start using this homemade Cajun Blackening Spice Mix everywhere, you’ll wonder how you ever cooked without it. It’s budget-friendly, fresher than anything in a jar, and makes everything taste like a New Orleans party!

Other Cajun or Creole Recipes:

•  Chicken Creole
•  Chicken and Sausage Jambalaya
•  Creole Black-eyed Peas and Rice
• Flaming Bananas Foster