Homemade Blackening Seasoning


Happy Friday, y’all! Here’s to a great weekend! I’m very excited to be attending a book signing for Jennie for her new book Homemade with Love tomorrow night. I’m combining it with a much-needed date night with Matt (see, I’m efficient!), so I suppose it works out quite nicely that he likes hanging out in bookstores.


This is my favorite blackening seasoning. I made it up myself, through a looootttt of trial and error over the past few years, and I have to admit that I kind of love it! It is very versatile; I’ve used it on shrimp, salmon, tuna, catfish, tilapia, in crab cakes, chicken breasts, pork tenderloin, chicken wings, and I have big plans to crust turkey burgers with it soon. You could add it to breading before frying something too, that would be great. I also have half a mind to throw a little bit into some cheese sauce for mac and cheese sometime. Hmm… that sounds good, I’ll keep you posted!


And while I still have you, I’m quite excited to announce that I’m doing a blog series over the next couple weeks on some of my favorite food blogs! I picked ten food blogs that I follow, and I’m featuring one of their recipes that I made, with my own photographs. It should be great fun! And for the record, this is by no means an exhaustive list. There are literally thousands of food blogs out there, I read many of them, and if I featured every single blog that I read, I might literally never make any of my own recipes again!


So enjoy this blackening seasoning and stay tuned next week!

2 parts Old Bay seasoning
2 parts garlic powder
1 part dry mustard
1 part sweet paprika
1 part onion powder
1/2 part cayenne pepper
1/2 part ground coriander
1/4 part black pepper

A part can be whatever you want it to be. If I’m doing 2 servings, then 1 part equals 1/2 a teaspoon. If I need more, then 1 part will equal anywhere from 1 teaspoon to 1 tablespoon.
Combine all the ingredients in a bowl. Mix together thoroughly; I’ve found it’s easiest to do this with clean fingers.

4 responses to “Homemade Blackening Seasoning

  1. Julie,
    I love Old Bay–I bet I’d like this seasoning. Now to try and figure out what to do with it, since I rarely blacken anything on purpose. Accidentally, well, that’s another story.
    I’m just glad I took the cooked waffles out of the oven beforeI forgot all about them and turned it on for dinner later.


    • Texan New Yorker

      Lol! If you don’t want your protein blackened, you could still toss some shrimp or wings or whatever in the seasoning and then grill or cook them however; that way, you would get the flavor without the intensity.

  2. Pingback: My Mom’s Blackened Catfish | The Texan New Yorker

  3. I seem to find these “tips” two or three years and sometimes ten years after they have been posted. Perhaps the Texan New Yorker added another state to the title! Maybe Texan New Yorker Virginian…Hmmmmmmmn I need the Blacken seasoning and having all the ingredients above, I will put my talents to use ..and just follow the directions.

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