I love to try and figure out what is in a mixed seasoning or spice mixture. Here I think I come pretty close to the infamous Emeril’s spicy Blackened Meat Seasoning. Check out my new video to see how easy it is to make.
Blackened Meat Seasoning
It is super easy to create your own spice blend, and this Copycat Emeril’s Blackened Meat Seasoning is no exception. Besides keeping the level of salt that typically is added as filler in most store bought versions down, you know exactly what goes into this. And this one is a fantastic, spiced cajun classic.
How to make my Copycat Emeril’s Blackened Meat Seasoning
In a skillet over high heat toast the cumin and coriander seeds for 2 minutes. This brings out the essential oils in the spices.
In a spice grinder blend the toasted cumin and coriander with the dried oregano and red pepper flakes, pulsing a couple times. Pour spices from grinder into a bowl and add the other ingredients. Whisk together to mix well.
Store in a air tight container. That’s it people. Simple right?
What to use this on?
I like to use this on chunks of filet or rib eye steaks.
Here IÂ cubed up some beef filet tenderloin, drizzled with 3 tablespoons of melted butter and tossed with 2 to 3 tablespoons of the blackened meat seasoning.
Get a cast iron skill (or your favorite skillet) screaming hot and quickly flash sear the cubed beef. Serve with a baked potato and salad and you’re set. Be sure to keep the kitchen well ventilated as this creates a bit of smoke when searing the beef. Enjoy!
Other great spice blends
- Copycat Montreal Seasoning
This Copycat Montreal Seasoning recipe is made with pantry spices, dill seed, and orange zest. Without the loaded salt, this is perfect on grilled meats.
- All Purpose Adobo Seasoning
Adobo seasoning is easily made with 5 pantry staples like garlic powder, oregano and turmeric. Think of this as the Latin all purpose seasoning salt!
- Lebanese Spice Blend
My Lebanese spice blend is a blend of cinnamon, salt, black pepper, nutmeg and allspice. Perfect as a dry rub for grilling meat or in soups and stews.
- Cajun Seasoning Blend
This spicy Cajun Seasoning Blend will remind you of New Orleans, is made with pantry spices already on hand and without all the extra salt from store bought.
- Steak Fajitas Seasoning
My blend uses pantry staples like chili powder, black pepper, cumin and red pepper flakes to pack that flavor punch.
Copycat Emeril's Blackened Meat Seasoning
Ingredients
- 2 tbsp cumin seeds (toasted lightly to bring out the oils)
- 1 tbsp coriander seeds (toasted lightly to bring out the oils)
- 2 tbsp chili powder
- 2 tbsp paprika
- 1 tbsp sea salt (or kosher salt)
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp crushed red pepper flakes
- 1 tsp fresh black pepper
- 1 tsp cayenne pepper
Instructions
- In a skillet over high heat toast the cumin and coriander seeds for 2 minutes.
- In a spice grinder (See Note 1) blend the toasted cumin and coriander with the dried oregano and red pepper flakes, pulsing a couple times.
- Pour spices from grinder into a bowl and add the other ingredients. Whisk together to mix well. Store in a air tight container.
Notes
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.
Hey Kevin,
I just discovered your blog and I really like it. It’s refreshing to see somehow with professional experience sharing their recipes!
And just had to say that the chef prudhomme’s blackening seasoning was the first spice blend that got me hooked into cooking as a young kid. You’ve brought back nostalgic memories of sitting outside with my dad and BBQ steaks!
Respectfully,
Devan
Hi Devan!
Thank you! I am so glad you found my blog! Thank you for your kind words! I hope you enjoy a lot of my recipes! Glad you found one you will enjoy already!
looks good, maybe more salt than 1 tbs though
Feel free to add more if you like James.
Excellent spice blend. I have to double and sometimes triple the blend I use it so much.
Haha! I am in the middle of a house remodel and my 3 boxes (yes, 3!) of spices are at the back of the storage unit. I’m dying! Can’t wait to spice and grill next week again!
Did you know that Martha Stewart owas Emeril? I know that owning people is definitely out of style these days, but she does own him.
Wow, no I did not. So he sold to Martha huh? He basically started Food Network channel back in the day. Thanks for the tip there Jeff and I hope you give this a try!
I love the fact that you pan toasted the seeds prior to grinding and blending your mix. That is an essential part of developing the flavors that even some of the most skills cooks miss. I’ve been making my own blackening spice blend for years, but never included cumin nor coriander. I’ll have to add ’em in to check it out. Nice job!
It really adds so much doesn’t it Nate? Hope you give this one a go, it’s super good and a house favorite. Cheers!
Hey Kevin! I never buy seasoning blends because they usually have way more salt than we care for. I like to experiment to come up with blends to suit our tastes and your blends are spot on! 🙂
Agreed Dorothy, although I have found when I do pick up a spice blend it’s from Penzys and they are much lower in salt than other brands. Thanks for the kind words, friend. 🙂