Blackened Seasoning Mix Recipe

Paprika: Adds a sweet and smoky flavor to the mix.

Onion powder: Provides a subtle onion flavor without the moisture of fresh onions.

Garlic powder: Delivers a concentrated garlic taste that blends well with other spices.

Cayenne pepper: Brings the heat and spiciness to the seasoning.

Dried thyme: Adds an earthy, slightly minty flavor that complements the other spices.

Dried oregano: Contributes a robust, herbaceous note to the mix.

Salt: Enhances the overall flavor and helps to balance the spices.

Black pepper: Adds a sharp, pungent flavor that ties the seasoning together.

When preparing this blackened seasoning mix, ensure that your paprika is fresh and vibrant in color. Fresh spices will provide a more robust flavor. Additionally, consider using smoked paprika for an added depth of smokiness. When mixing, use a whisk instead of a spoon to ensure all the spices are evenly distributed. This will help prevent any clumping and ensure a consistent flavor profile throughout the mix. Store the seasoning in a dark, cool place to maintain its potency.

• paprika - Substitute with smoked paprika: Adds a smoky flavor that complements the blackening process.

• onion powder - Substitute with dried minced onion: Provides a similar onion flavor with a slightly different texture.

• garlic powder - Substitute with granulated garlic: Offers a similar garlic taste but with a coarser texture.

• cayenne pepper - Substitute with chili powder: Less heat but adds a complex flavor profile.

• dried thyme - Substitute with dried basil: Adds a different herbal note that still complements the seasoning mix.

• dried oregano - Substitute with dried marjoram: Similar in flavor but slightly milder.

• salt - Substitute with celery salt: Adds a subtle celery flavor along with the saltiness.

• black pepper - Substitute with white pepper: Provides a similar heat but with a slightly different flavor profile.

• Ensure your blackened seasoning mix is completely dry before storing. Any moisture can lead to clumping or spoilage.
• Use an airtight container, such as a glass jar with a tight-fitting lid or a plastic container with a secure seal. This will help preserve the freshness and potency of the spices.
• Label the container with the date of preparation. This helps you keep track of its freshness, as homemade spice blends are best used within six months.
• Store the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources. Exposure to light and heat can degrade the spices, reducing their flavor and aroma.
• If you live in a humid climate, consider adding a small food-safe desiccant packet to the container to absorb any excess moisture.
• For longer storage, you can freeze the blackened seasoning mix. Place the mix in a freezer-safe container or a resealable plastic bag, removing as much air as possible before sealing.
• When ready to use, allow the seasoning mix to come to room temperature before opening the container to prevent condensation from forming inside.
• Always use a dry spoon when scooping out the seasoning to avoid introducing moisture into the container.

• Preheat your oven to 350°F (175°C). Place the leftover blackened meat or vegetables on a baking sheet lined with aluminum foil. Cover with another piece of foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quick and even reheating, use a skillet. Heat a small amount of olive oil over medium heat. Add the leftover blackened fish or chicken and cook for 3-5 minutes on each side, or until heated through.

• If you have a microwave, place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power in 1-minute intervals, stirring or flipping halfway through, until evenly warmed.

• For soups or stews that have been seasoned with the blackened seasoning mix, pour them into a saucepan. Heat over medium heat, stirring occasionally, until the soup reaches a simmer and is heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the leftover blackened shrimp or vegetables in the basket. Heat for 3-5 minutes, shaking the basket halfway through, until the food is hot and crispy.

• For a stovetop method, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the leftovers in the top pot and cover. Stir occasionally until the food is heated through.

• If you have a grill, preheat it to medium heat. Wrap the leftovers in aluminum foil and place them on the grill. Heat for about 5-10 minutes, turning occasionally, until warmed through.

• Mixing bowl: A large bowl to combine all the spices together.

• Measuring spoons: Essential for accurately measuring out each spice to ensure the correct proportions.

• Spoon: Used to mix the spices thoroughly until they are evenly combined.

• Airtight container: Necessary for storing the blackened seasoning mix to keep it fresh and potent.

Pre-measure ingredients: Measure out all spices ahead of time and store them in small bowls or containers.

Use a spice grinder: If you have whole spices, grind them in a spice grinder for a fresher mix.

Batch preparation: Make a larger batch of blackened seasoning mix and store it for future use.

Label containers: Clearly label your airtight containers to quickly identify the mix.

Organize your pantry: Keep your spices organized and easily accessible to save time when cooking.