Blackened Seasoning Recipe: Perfect for Chicken, Shrimp & More

As someone who’s spent years cooking for two and sharing recipes from my kitchen here on the blog, I’ve come to appreciate the small tasks that make a big difference. Whether it’s taking the time to mise en place or simply keeping a well-organized pantry, it’s those tiny, thoughtful habits that can elevate a dish and bring peace of mind to everyday cooking. One of those small but mighty game-changers in my kitchen? A homemade blackened seasoning recipe.

I go through blackened seasoning quickly, so I often scale this recipe based on whichever spice I’m running low on—a “lowest common denominator” approach. That way, I’m maximizing what I have on hand without running out mid-recipe.

Even if you don’t use it as much, a small batch (like the 14-gram version I’m sharing today) is the perfect amount to make for a recipe.

This homemade version gives me more control—over flavor, over cost, and over what’s going into our food. That’s becoming more important to me the more I read about what’s lurking in packaged foods. First, there’s the growing concern over microplastics (especially in pre-mixed blends like taco seasoning). Then, there’s the peace of mind knowing this one’s gluten-free by default. I appreciate the ingredient control of a homemade blend.

Jump to:

• Getting Started
• Pairings
• Leftovers
• Recipe

Getting Started

If you’ve ever stood in the spice aisle squinting at the ingredients on a store-bought blend or wondering why a tiny jar costs so much, I get it. That’s part of what nudged me into making my own years ago, and I haven’t looked back.

Here’s how I make it. I pull out my large spice backstock, grab my measuring spoons, and fill a small, lidded container that’s labeled “blackened seasoning” with my label maker. Everything stays tidy, it’s easy to grab, and I know exactly what’s in it.

I first started mixing up this seasoning for a blackened shrimp pasta dish. While I don’t make that shrimp dish as often these days, this recipe evolved over time and is now the backbone of my go-to Blackened Chicken Mac and Cheese.

Blackened Seasoning Recipe Pairings

This seasoning works anywhere you’d typically use a blackened blend. It’s a 1-for-1 swap with a store-bought blend. I use it most often on chicken and shrimp.

It brings bold flavor without the fuss, and it always hits just right in our Blackened Chicken Mac and Cheese recipe.

Blackened Seasoning Recipe Leftovers

Store your blend in an airtight container alongside your other spices. When it’s time to cook, you can measure by the spoonful or—my favorite—use a kitchen scale for precision and ease.

I hope this inspires you to try making your own blackened seasoning. It’s a simple shift with real benefits—fewer decisions at the grocery store, more control in the kitchen, and one less thing to scramble for mid-recipe.

If you give it a try, let me know how it works for you in the comments below!