Years ago a friend from New Orleans gifted me a jar of blackened seasoning. Initially I had no idea what to do with the stuff. Isn’t this stuff for meat? I thought. I felt obligated to experiment in the kitchen with my newly acquired spice blend, mostly so as to not hurt my friends feelings. Well guess what? I loved it! As it turned out, there was a lot I could do with it.
What is Blackened Seasoning?
Blackened seasoning (also called blackening seasoning) is a spice blend with Cajun origins, and as you might expect, it’s spicy! Blackened seasoning is normally used in a cooking technique known as blackening (more on that below), but it doesn’t have to be. You can use it just as you might use any other spice blend, seasoning everything from roasted veggies to soups (like this blackened cauliflower soup) and stews.
The ingredients in blackened seasoning can vary from blend to blend, but what you’ll find in this recipe is pretty good representation. Here’s what it includes:
Salt Sweet paprika Black pepper Onion power Garlic powder Thyme Oregano Cayenne pepper
How to Blacken Your Food
If you’d like to use your blackening seasoning in the traditional way, this is the technique to use. Heat up some fat in a pan. Butter is traditional, so I’ll often use vegan butter, but high-heat oil works too. Cook your food thoroughly as you normally would. When it’s just about done, crank up the heat and sprinkle it generously with blackened seasoning. Turn it over and sear it in the pan to form a dark crust from the spices. Sprinkle the other side, flip and repeat. That’s it! I’ve got a recipe on the way that uses just this technique, so stay tuned if you need some more guidance.
Blackened seasoning has a generous amount of salt in it. Keep this in mind when cooking with it, and don’t season your food with as much salt as you normally would (or any at all). Feel free to leave the salt out if you’re watching your sodium intake. Just in case the cayenne pepper didn’t tip you off: this stuff is spicy! Want a milder version? Reduce the amount of cayenne pepper, or leave it out completely. Turn on your exhaust fan when blackening. The spice mixture is meant to burn, and you will get some spicy fumes. Be careful not to overcook your food, as the fumes can get really intense.
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