Blackening Seasoning Mix Paul Prudhomme

Total Time
10 mins
0 mins

This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes I've tried and none ever disappointed me.

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  1. Combine all ingredients. Keep unused portion in tight container.
Most Helpful

5 5

I used just a little bit of Thyme since we don't really like it, and I used 1/2 sweet paprika and 1/2 smoked paprika. It was delicious on blackened Tilapia! I think I'll make a big bowl of it to keep on hand instead of buying blackening spice at the store.

5 5

I've been using the Paul Prudhomme Blackening Season for at least 20 yrs. I'm so happy someone figured out how to make it AND share. Thank you so much.

5 5

This is the best and boy was I glad to this recipe because it is so expensive in the grocery stores. For a 3 oz container it cost $7.99. Now I can make it for a fraction of the cost. I love anything and everything by Paul and this is no exception. I did find out that Creole seasoning works just as good if blackening isn't available. In fact, I have compared both recipes and the ingrediens are the same.