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cajun spice blend recipe

Blackened Cajun Rub

This homemade Blackened Cajun Rub delivers a restaurant-quality spice blend that transforms ordinary protein into something spectacular. Balancing smoky paprika, aromatic herbs, and just a touch of heat, it’s an essential addition to your spice cabinet that’s incredibly easy to make and customize.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 uses
Course: Seasoning
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

For the Rub
  • 1 tablespoon sweet paprika or use half sweet, half smoked for deeper flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper adjust to 1/4 teaspoon for mild or 3/4–1 teaspoon for extra heat
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme optional but classic
  • 1 teaspoon kosher salt use 1/2 teaspoon if your protein is brined
  • 1/2 teaspoon black pepper

Equipment

  • Small bowl
  • Whisk
  • Airtight jar
  • Cast iron skillet

Method
 

  1. Gather all of your spices: paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, kosher salt, and black pepper.
  2. Whisk the spices together in a small bowl until any clumps are broken up and the blend is uniform.
  3. Transfer the blended spices to an airtight jar for storage. This rub will keep for several months when stored in a cool, dry place.
  4. When ready to use, pat your protein (fish, shrimp, or chicken) dry. Lightly coat it with a neutral oil so the rub adheres well.
  5. Sprinkle an appropriate amount of rub on your protein – approximately 1 teaspoon per 6 ounces of fish, 1½ teaspoons per chicken breast, or 2 teaspoons per pound of shrimp – and gently press the spices into the surface.
  6. Heat a cast-iron skillet over medium-high heat until very hot. Add a thin sheen of oil (or a combination of butter and oil for extra flavor) and sear your protein. Cook fish for 2–3 minutes per side, shrimp for 1–2 minutes, and chicken for 4–6 minutes per side until it reaches 165°F.
  7. For an extra touch, finish with a squeeze of fresh lemon juice, a sprinkle of chopped parsley, or even a quick butter baste during the final minute of cooking.

Notes

This versatile Blackened Cajun Rub is ideal for quickly elevating the flavor of your favorite proteins. You can easily adjust the heat level by modifying the amount of cayenne or swapping it out for chipotle powder for a smokier taste. Adding a touch of brown sugar can bring a beautiful caramelization when blackening chicken or pork. Store any extra rub in an airtight jar and enjoy a taste of restaurant-quality seasoning any time.