Blackened seasoning is a Cajun-style spice blend made mostly of paprika, garlic, onion, black pepper, cayenne and dried herbs like thyme and oregano, usually with salt and often a little sugar. It is called "blackened" because of how you cook with it: you coat fish or chicken in butter and the seasoning, then sear it in a very hot cast iron skillet until the spices turn a deep, dark brown. The food is not burnt. The crust is the point.
That is the short version. Below is what is in the blend, how it differs from plain Cajun seasoning, how much to use, and how to blacken a piece of fish without setting off every smoke alarm in the house.
Where does "blackened" come from?
Blackening is newer than most people think. A New Orleans chef came up with it in the early 1980s. He dipped redfish in melted butter, pressed it into a mix of Louisiana herbs and spices, and cooked it in a cast iron pan hot enough to scare you. The dish got so popular so fast that redfish became hard to find for a while.
So blackening is a cooking method first. The seasoning is what makes the method work.
What is in blackened seasoning?
There is no official recipe, so every blend is a little different. Most of them are built from the same handful of things:
- Paprika. The biggest share of the blend. It gives the crust its dark red-brown color.
- Garlic and onion. The savory backbone.
- Black pepper and cayenne. This is where the heat comes from. Some blends add white pepper too.
- Dried herbs. Thyme and oregano, most of the time.
- Salt. Usually first or second on the label.
- A little sugar. Not in every blend, but common. Sugar browns fast, and it helps the crust form before the fish overcooks.
Ours is Boudreaux T's (say it "Boo-dr-Oh"). It starts with sea salt, organic brown sugar, organic paprika, organic chilis, organic garlic and organic onion, with 13 more organic herbs and spices behind them. You will taste thyme, coriander and a tiny bit of nutmeg and clove. It is USDA Certified Organic, with no MSG, no fillers and no anti-caking agents. If that last one is new to you, we explain it in What Is an Anti-Caking Agent?
Is blackened seasoning the same as Cajun seasoning?
They are close cousins. You can swap one for the other in a pinch, and dinner will be fine.
The difference is the job each one is built for. Cajun seasoning is an all-purpose blend that leans on the peppers, so it tends to be hotter. Blackened seasoning is built for the skillet. It has more paprika, more herbs and often that pinch of sugar, because all three help make a dark crust in a couple of minutes.
Is blackened seasoning spicy?
It depends on the blend. Some will clear your sinuses. Others are mild.
Boudreaux T's is on the mild side on purpose. We wanted the smoky, savory crust without the burn, so the whole table can eat it, including the grandkids and the one uncle who thinks black pepper is spicy. If you like it hotter, add a pinch of cayenne to your own plate.
How much blackened seasoning do you use?
More than you would for baking or grilling. Plan on about 1 tablespoon per pound of fish or chicken, which works out to roughly a teaspoon for one dinner-size fillet. You want a full, even coat on both sides, with no bare spots.
Our guide to how much seasoning to use per pound says to go lighter on fish. Blackening is the exception. The coating is the crust, so a light sprinkle will not do it.
How to blacken fish or chicken at home
- Open a window and turn on the fan. Do this first. Blackening makes smoke. That is normal.
- Pat the fish or chicken dry. Thin, even pieces work best. Pound chicken breasts flat or use cutlets.
- Heat a cast iron skillet over medium-high heat for about 5 minutes. No oil in it yet.
- Brush both sides with melted butter. The butter makes the seasoning stick and helps it brown.
- Coat both sides with seasoning. Press it on with your fingers.
- Lay it in the pan and leave it alone. Give fish 2 to 3 minutes per side. Thin chicken takes 4 to 5 minutes per side.
- Check that it is cooked through. Fish is done when it flakes easily, or at 145°F. Chicken is done at 165°F.
No cast iron? Use the heaviest pan you own. A thin nonstick pan is not made for this kind of heat.
What can you put blackened seasoning on?
Fish is the classic: salmon, catfish, redfish, mahi-mahi, tilapia. Shrimp are wonderful and take about 2 minutes. Chicken works. So do pork chops.
It is also good on things that never see a skillet. Toss it on cauliflower, zucchini or corn before roasting. Stir a spoonful into pasta with cream for a quick weeknight dinner.
If you are serving seafood and want something with no heat at all, Tidewater is our seafood seasoning for boils, shrimp and white fish. It starts with organic celery, sea salt and organic coriander.
Quick answers
Is blackened food burnt?
No. The dark color comes from the spices and the butter browning in a hot pan. It should taste smoky and savory. If it tastes bitter, the pan was too hot or the food stayed in too long.
Can I use blackened seasoning without blackening?
Yes. Use it like any other seasoning. Sprinkle it on fish before baking, on chicken before grilling, or on vegetables before roasting. You get the same flavor with a lot less smoke.
What can I use if I do not have blackened seasoning?
Mix what is already in your cabinet: 2 parts paprika, 1 part each garlic powder and onion powder, half a part each dried thyme, oregano and black pepper, plus salt and a pinch of cayenne. It will get you through dinner.
That is all there is to it: a hot pan, some butter and a good coat of seasoning. Boudreaux T's comes in a 5 oz resealable pouch, which is enough for a lot of fish nights. Free shipping kicks in at $25. One note if you are new here: the welcome offer below is for our glass jars, and Boudreaux T's is pouch-only. Tidewater comes in a 2.3 oz jar, so that is the one to spend it on if you are cooking seafood.
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