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Blackened Cajun Rub

Bold, smoky heat with paprika, garlic & cayenne—made for cast-iron blackened fish, shrimp, or chicken. Mix once, keep in the pantry, and dinner’s halfway done.

Hands-on: ~5 min Yield: ~¼ cup (about 12 tsp) Category: Seasonings & Rubs

Ingredients

Dry Rub

• 1 Tbsp paprika (sweet; swap half for smoked for deeper flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (¼ tsp for mild; ¾–1 tsp for spicy)
• ½ tsp dried oregano
• ½ tsp dried thyme (optional but classic)
• 1 tsp kosher salt (start with ½ tsp if protein is brined)
• ½ tsp black pepper

Make it a jar gift: Double or triple the mix, spoon into 4–8 oz jars, and add a tag with “Use 1 tsp per 6 oz fish; sear in hot cast-iron 2–3 min/side.”

Step-by-Step Instructions

1. Combine. Whisk all spices together in a small bowl, breaking up any clumps. Transfer to an airtight jar.
2. Prep protein. Pat fish, shrimp, or chicken dry. Lightly coat with 1–2 tsp neutral oil so the rub adheres.
3. Season. Sprinkle on ~1 tsp rub per 6 oz fish (or 1½ tsp per chicken breast / 2 tsp per 1 lb shrimp). Press gently to coat.
4. Blacken in cast-iron. Heat a cast-iron skillet over medium-high until very hot. Add a thin sheen of oil (butter + oil for flavor). Sear fish 2–3 min per side (thicker cuts 3–4), shrimp 1–2 min per side, or chicken 4–6 min per side to 165°F.
5. Finish & serve. Rest briefly. Squeeze with lemon and shower with chopped parsley if you like.

Smoke control: Slight smoke is normal for “blackened.” Keep heat just below smoking, oil the protein (not the pan), and use your vent on high.

Oven & Grill Methods

• Oven (fish): Rub as above. Bake at 450°F on a preheated sheet 8–12 min, then broil 1 min for extra char.
• Grill (chicken): Medium-high direct heat 4–6 min/side to temp; move to indirect if browning too fast.

Pro Tips, Variations & Swaps

• Sweeter crust: Add ½–1 tsp brown sugar for caramelization on chicken or pork.
• Extra herby: Increase thyme to 1 tsp and add ½ tsp celery seed for a Creole lean.
• Low-sodium: Cut salt in half and season finished dish to taste with flaky salt.
• No cayenne? Sub chipotle powder for smoky heat or use extra black pepper for mild warmth.
• Butter baste: For restaurant-style blackened fish, add 1 Tbsp butter during the last minute and spoon over.

How Much Rub Do I Need?

• Fish fillets: ~1 tsp per 6 oz piece
• Shrimp: ~2 tsp per 1 lb (16 oz)
• Chicken breasts: ~1½ tsp each (8–10 oz)
• Veggies: 1 tsp per pound of zucchini, cauliflower, or potatoes

Storage

Keep airtight in a cool, dark cupboard up to 6 months (best flavor within 2–3 months). Shake the jar before using.

FAQ & Troubleshooting

• Is the “black” burnt? No—the dark crust is paprika/spice caramelization. It should taste toasty and savory, not bitter. If bitter, lower the heat slightly.
• My fish stuck. Pan wasn’t hot enough or the fillet wasn’t ready to release. Wait until the crust forms before flipping.
• Too spicy? Halve the cayenne and add ½ tsp smoked paprika. Serve with lemon and a dollop of yogurt sauce to cool.
• Can I use it on veggies? Yes! Toss potato wedges or cauliflower with oil + 1 tsp rub per pound and roast at 425°F until tender and charry.

Yield

~¼ cup (about 12 teaspoons)

Active Time

~5 minutes to mix

Category

Dry Mixes · Seasonings & Rubs

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