Cajun Blackening Spices


i make half the recipe below that so the mix will be fresher as we don't use it too often. the original yield is a little more than 3 1/4 cups. recipe is courtesy of

Time: 5 minutes


  • combine and mix all ingredients and use your preferred amount to pre-season your favorite barbecued / grilled , baked , broiled or pan-fried meat or fish
  • nomz

cajun blackening spices image

Number Of Ingredients: 11


  1. paprika
  2. salt
  3. onion powder
  4. garlic powder
  5. cayenne
  6. white pepper
  7. black pepper
  8. thyme
  9. oregano
  10. ground ginger
  11. ground sage


Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.

Recipe From

Provided by DJBPITT

Time 5m

Yield 12


  • Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

Blackened Seasoning Mix image

Number Of Ingredients: 8


  • 1 ½ tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano


I make half the recipe below that so the mix will be fresher as we don't use it too often. The original yield is a little more than 3 1/4 cups. Recipe is courtesy of

Recipe From

Provided by Sandi From CA

Time 5m

Yield 3 3/4 cups


  • Combine and mix all ingredients and use your preferred amount to pre-season your favorite barbecued/grilled, baked, broiled or pan-fried meat or fish.
  • NOMZ.

Cajun Blackening Spices image

Number Of Ingredients: 11


  • 1 cup paprika
  • 1/4 cup salt (optional)
  • 1/3 cup onion powder
  • 1/3 cup garlic powder
  • 1/3 cup cayenne (dat's HOT)
  • 1/4 cup white pepper
  • 1/4 cup black pepper
  • 2 2/3 tablespoons thyme
  • 1/4 cup oregano
  • 1 1/3 tablespoons ground ginger
  • 1 1/3 tablespoons ground sage


This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.

Recipe From

Provided by Paul Schultz

Time 20m

Yield 4


  • In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
  • Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
  • When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

Cajun Blackened Catfish image

Number Of Ingredients: 11


  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 4 (4 ounce) catfish fillets, skinned
  • ¾ cup unsalted butter


This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes I've tried and none ever disappointed me.

Recipe From

Provided by Rinshinomori

Time 10m

Yield 6 serving(s)


  • Combine all ingredients. Keep unused portion in tight container.

Blackening Seasoning Mix Paul Prudhomme image

Number Of Ingredients: 9


  • 1 tablespoon sweet paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves

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