Blackened Seasoning Recipe

Are you intrigued when a menu item is described as "blackened"? We'll be the first to admit we are swayed by it — who wouldn't want a crispy well-seasoned piece of protein in their meal?

Recipe developer and health coach, Miriam Hahn, brings us this recipe for blackened seasoning. Hahn loves using it and explains that "this blackened spice works well on many things." She lists tofu, fish, chicken, steak, and shrimp among the proteins it enhances. Hahn also points out that it is delicious on roasted vegetables. "My favorites are potatoes and cauliflower," she reveals. We'd expect nothing less from a health coach and honestly, why shouldn't our veggies taste amazing too?

If you stick to using this spice mixture to season the main feature of your meal, make sure to choose side dishes that won't interfere with its flavor. Hahn notes, "As far as sides go, sticking with simple veggies or salads work best since there is so much going on with the blackened seasoning. My go-to is usually steamed broccoli or asparagus."

To make this blackened seasoning, start by gathering your ingredients. For this recipe, you will need smoked paprika, garlic granules, onion granules, black pepper, oregano, coarse salt, thyme, and cayenne pepper.

In a small bowl, add all of the ingredients. Yes, we mean everything: smoked paprika, garlic granules, onion granules, black pepper, oregano, salt, thyme, and cayenne pepper. Stir the spices well until they are fully combined into a uniform blend.

Hahn likes to keep this seasoning ready to go and notes, "It is so nice to have a jar made up of this so you can easily make something blackened on a moment's notice." We agree, so after you prepare this spice mixture, make sure to transfer it to a small jar or air-tight container for maximum freshness. 

Hahn indicates that it will last for 12 months in a sealed container in your spice cabinet.

If you want to adjust some of the seasonings in this spice mixture, Hahn has a few recommendations. If you're not too spice tolerant, she comments that you can adjust the heat "by adding more or less cayenne pepper." Being a health coach, Hahn also offers some advice for people on specific diets. "The other nice thing about making your own [seasoning] is you can either reduce or eliminate the salt if you are on a low sodium diet. The other flavorings will take over and you won't even miss it!"

However, there's one element she doesn't suggest swapping out: "I would like to point out that smoked paprika works best here over standard paprika."