Cajun Blackening Seasoning (Poultry and Pork)
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Create breathtaking, show-stopping blackened chicken or pork with this blackening seasoning blend. It contains just the right amount of sweetness, herbs, and whole, bold spices to build a gorgeous crust on your seared chicken, turkey, sausage and pork. This homemade Cajun blackening seasoning will last almost a year in your spice cabinet!
Infuse your meals with Louisana Cajun flavor using my homemade blackening seasoning. It’s simple and fast to throw together, but it’s chock full of flavor and personality!
This recipe combines common, accessible pantry seasonings in 3/4 cup of seasoning — or roughly 12 servings.
If you’re looking for another great blend for your favorite summer seafood, try my Cajun Seafood Seasoning. It’s bolder and spicier, so it’s better for some uses compared to others. I explain more in the FAQ section below.
Table of Contents
Let’s get into how to make the perfect Prudhomme copycat for blackening seasoning, just in time for summer!
Cajun or Creole?
The term Cajun refers to the first French colonists that migrated from Acadia, Canada to Louisiana in the 1700s. Creole, on the other hand, refers to the descendants of these settlers who were born in the region, particularly New Orleans.
- Paprika – For a true Prudhomme copycat, use sweet paprika. It’s fruity and tangy — both flavors that heighten and enhance seafood. Ancho powder or chili powder, though hotter, are possible substitutes.
- Kosher Salt – Since Cajun blackening seasoning is all about the crust, use large-grained kosher salt in your blend.
- Cayenne Pepper – It’s hot! This is where most of the heat comes from. Chili powder, hot paprika, and chipotle powder are the most common substitutes.
- Ground Ginger – Warm, peppery, and sweet all in one. Think fresh ginger but milder.
- Black Pepper – Cracked black pepper has the texture and bite we’re looking for.
- Oregano – A very aromatic, bitter herb. It’s a bold ingredient that’s hard to substitute. Try dried basil, parsley, or marjoram if you need one.
- Fennel Seeds – You either love it or you hate it — that warm, licorice flavor isn’t for everyone, but it sure is perfect in blackening seasoning! If you don’t like it, use anise or cumin instead.
- Ground Clove – This warm spice is great in both sweet and savory dishes. It’s a little sweet on its own as well. For this spice blend, substitute with allspice or mace if necessary.
- Combine. Add everything to a small bowl and combine with a whisk.
- Store. Transfer to an airtight container with a shaker-top or wide mouth for easy access.
Recommended Tools
- Storage Container – Store homemade spice blends and seasonings in non-porous containers with an airtight seal. This could be a glass jar, metal tin, ceramic container, and certain plastics.
Storing
If stored in an appropriate container and kept in a cool, dry place, these homemade blends can last you for up to 10 months! Keep away from humidity and sunlight — your spice cabinet, drawer, or pantry are perfect.
However, spice blends will start to lose potency over time — starting around 8 months, depending on frequency of use. I find that the quantity made in this recipe (3/4 cup) is a good amount that you’re likely to use up before the spice loses its punch.
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Both can be used to make “blackened” anything, but let’s compare the ingredients in this recipe with those of my Prudhomme copycat Cajun Blackened Seasoning for Beef, which are: cumin, coriander, chili powder, paprika, salt, garlic powder, dried oregano, cayenne pepper, crushed red pepper flakes, and fresh black pepper.
So what are the main differences? Cajun blackening seasoning has warmer, earthier spices: ground clove, ginger, and fennel seeds. They’re bright, herbal flavors with a touch of heat that highlights sweet, buttery seafood without overpowering it.
Blackened seasoning is hotter and better with beef with a stronger, savory flavor.
Cajun blackening seasoning isn’t quite the same as Old Bay. Old Bay has more salt, more paprika, more cayenne, more herbs… more everything!
That’s all to say, it isn’t exactly subtle. It has a strong flavor that’s best with strong-tasting seafood: think crabs, shrimp, and scallops.
It’s very simple: protein is dipped into melted butter, coated in Cajun blackened seasoning or blackening seasoning, and then seared in a cast iron pan for a spicy, black, textured crust.
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Cajun Blackening Seasoning (Poultry and Pork)
Ingredients
- 4 tbsp paprika
- 2 tbsp kosher salt
- 2 tbsp cayenne pepper
- 1 tbsp ground ginger
- 1 tbsp ground black pepper
- 1 tbsp oregano
- 1 tbsp fennel seeds
- 1 1/2 tsp ground clove
Instructions
- Add spices to small bowl and whisk to combine; bottle in airtight container.
- If kept in cool, dry location away from direct light, seasoning will stay fresh for 8-10 months. Useable after that, but will be less potent.
For Use to Feed 2 People (1:1 ratio butter/meat)
- *** Note *** Be sure to cook this in a well ventilated area.
- Melt 2 tablespoons of butter and pour over cubed pork chunks or dip chicken. Use 2 tablespoons of Cajun Blackening Seasoning (Poultry and Pork) and generously coat both sides of meat.
- Heat a cast iron skillet until smoking hot (8 minutes) and sear meat until crust forms on side(s) and or until desired doneness (145°F internal temp for pork and 165°F internal temp for chicken).
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
