Blackened Seasoning Mix Recipe

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

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

Garlic powder: Infuses a rich garlic flavor that permeates the seasoning.

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

Dried thyme: Adds an earthy, slightly minty flavor.

Dried oregano: Contributes a robust, peppery taste.

Salt: Enhances all the other flavors in the mix.

Black pepper: Adds a sharp, pungent flavor and a bit of heat.

When preparing the blackened seasoning mix, ensure that you use fresh spices for the best flavor. Paprika can lose its potency over time, so check the expiration date. To achieve a finer texture, consider sifting the spices together before mixing. This will help the seasoning adhere more evenly to your protein or vegetables.

• paprika - Substitute with smoked paprika: Adds a smoky flavor that complements the heat and depth of the seasoning.

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

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

• cayenne pepper - Substitute with chili powder: Delivers a milder heat and a slightly different flavor profile.

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

• dried oregano - Substitute with dried marjoram: Provides a similar earthy and slightly sweet flavor.

• salt - Substitute with sea salt: Offers a purer taste and can enhance the other flavors in the mix.

• black pepper - Substitute with white pepper: Adds a similar heat with a slightly different flavor and appearance.

• Choose an airtight container: Opt for a glass jar with a tight-fitting lid or a high-quality plastic container to keep your blackened seasoning mix fresh. This helps to preserve the vibrant flavors of the paprika, onion powder, and garlic powder.

• Label your container: Write the date and contents on a label and stick it on the container. This ensures you remember when you made the mix and what it is, especially if you have multiple spice blends in your pantry.

• Store in a cool, dark place: Keep your container in a pantry or cupboard away from direct sunlight and heat. Exposure to light and heat can degrade the potency of the spices and herbs, such as thyme and oregano.

• Avoid moisture: Ensure your container is completely dry before adding the seasoning mix. Moisture can cause clumping and spoil the mix. Always use a dry spoon when scooping out the seasoning.

• Freeze for long-term storage: If you want to extend the shelf life of your blackened seasoning mix, consider freezing it. Place the mix in a freezer-safe container or a resealable plastic bag, removing as much air as possible before sealing.

• Portion control: If you frequently use the seasoning, divide it into smaller portions before freezing. This way, you only need to thaw what you need, keeping the rest fresh and potent.

• Thawing: When ready to use, take out the required portion and let it come to room temperature. This prevents condensation from forming inside the container, which could introduce unwanted moisture to the mix.

• Regular checks: Periodically check your stored seasoning for any signs of spoilage, such as off smells or discoloration. Freshness is key to maintaining the bold flavors of your blackened seasoning mix.

• Keep away from strong odors: Store your seasoning mix away from strong-smelling foods like onions or garlic. Spices can absorb odors, which might alter the intended flavor profile of your mix.

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

• For a quick reheat, use a microwave. Place the leftover fish or chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture and microwave on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• If you have a stovetop, heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the leftover shrimp or pork chops in the skillet and cook for 2-3 minutes on each side until heated through.

• For a more flavorful option, reheat in a sauce. Prepare a simple tomato sauce or cream sauce in a saucepan. Add the leftover blackened meat or vegetables to the sauce and simmer on low heat for 5-7 minutes until thoroughly warmed.

• If you have an air fryer, preheat it to 350°F (175°C). Place the leftover blackened chicken or fish fillets in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Mixing bowl: A large bowl used to combine all the seasoning ingredients together.

• Measuring spoons: Essential for accurately measuring out each spice to ensure the right balance of flavors.

• Whisk: Useful for stirring the ingredients together to ensure even distribution.

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

Measure ingredients in advance: Pre-measure all spices and seasonings before starting to save time during mixing.

Use a spice grinder: If you have whole spices, grind them in bulk and store for future use.

Batch preparation: Make a large batch of blackened seasoning mix and store it in an airtight container for quick access.

Label containers: Clearly label your airtight containers to avoid confusion and speed up the cooking process.

Organize your pantry: Keep your spices and seasonings organized and easily accessible.