Why You’ll Love this Blackened Cajun Rub
If you’ve ever tried restaurant-quality blackened fish or chicken, you know there’s something magical about that deeply flavored, lightly spiced crust that forms when the seasonings hit a hot pan.
I’ve spent years perfecting this rub, and trust me, it’s a game-changer in your kitchen arsenal.
What makes this blend special? It balances smoky paprika, aromatic herbs, and just enough heat to wake up your taste buds without overwhelming them.
The best part? You probably have everything in your spice cabinet already. No fancy ingredients, no complicated techniques—just bold, authentic flavor that transforms ordinary protein into something company-worthy in minutes.
What Ingredients are in Blackened Cajun Rub?
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- 1 tablespoon sweet paprika (or half sweet, half smoked for deeper flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to ¼ teaspoon for mild or ¾-1 teaspoon for spicy)
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme (optional but classic)
- 1 teaspoon kosher salt (start with ½ teaspoon if your protein is brined)
- ½ teaspoon black pepper
- 1 tablespoon sweet paprika (or half sweet, half smoked for deeper flavor)
The ingredients here are pretty flexible, so don’t worry if you need to make substitutions.
No cayenne? Try chipotle powder for a smoky heat or just add extra black pepper for mild warmth.
Want a sweeter profile? Consider adding ½-1 teaspoon of brown sugar, which works wonderfully when blackening chicken or pork, creating a lovely caramelized crust.
For those watching sodium, simply cut the salt in half and finish your dish with a light sprinkle of flaky salt at the table.
How to Make this Blackened Cajun Rub
Making your own blackened Cajun rub couldn’t be simpler, and the results are so much better than store-bought versions. Start by gathering all your spices: 1 tablespoon paprika (I recommend using half sweet, half smoked for that authentic depth), 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper (remember, you can adjust this based on your heat preference), ½ teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
Simply whisk all these spices together in a small bowl, taking care to break up any clumps you might find. Those little spice clumps can really mess with even distribution, and nobody wants a sudden mouthful of cayenne!
Once your spices are thoroughly combined, transfer the mixture to an airtight jar for storage. When you’re ready to use it, pat your protein (fish, shrimp, or chicken) completely dry—this is essential for proper searing. Then lightly coat your protein with 1-2 teaspoons of neutral oil so the rub will stick properly.
Sprinkle about 1 teaspoon of rub per 6 ounces of fish, 1½ teaspoons per chicken breast, or 2 teaspoons per pound of shrimp. Gently press the spices onto the surface to guarantee they adhere well. The real magic happens when you heat a cast-iron skillet over medium-high heat until it’s very hot, add just a thin sheen of oil (or a combination of butter and oil for extra flavor), and sear your seasoned protein.
Fish typically needs 2-3 minutes per side, shrimp 1-2 minutes, and chicken 4-6 minutes per side until it reaches 165°F.
For that perfect finishing touch, let your blackened protein rest briefly after cooking, then squeeze fresh lemon juice over it and sprinkle with chopped parsley if desired.
And don’t worry about a bit of smoke—it’s actually normal for the “blackened” cooking style. To keep it manageable, maintain the heat just below smoking point, oil the protein rather than the pan, and definitely use your kitchen vent on high.
Want to take it to restaurant-level deliciousness? Try adding a tablespoon of butter during the last minute of cooking and spooning it over your protein for a luxurious butter baste. This spice blend also makes a wonderful homemade gift—simply double or triple the recipe, spoon it into small jars, and add a tag with basic cooking instructions.
Blackened Cajun Rub Substitutions and Variations
While the basic Cajun spice blend delivers that signature Louisiana kick, don’t feel locked into following my recipe exactly as written.
Need a sweeter finish? Try adding brown sugar when seasoning chicken or pork—it creates gorgeous caramelization.
Going herb-forward? Double down on thyme and toss in some celery seed for true Creole vibes.
No cayenne in your pantry? Swap in chipotle powder for smoky heat or just use extra black pepper for a milder warmth.
And for that restaurant-worthy finish that makes everyone think you’ve been cooking in New Orleans kitchens, try the butter baste technique during the final minute of cooking.
What to Serve with Blackened Cajun Rub
The perfect sides for your blackened Cajun creation can take your meal from good to unforgettable. I love pairing my spicy blackened fish with cooling southern classics like creamy coleslaw or a bright corn maque choux.
Dirty rice or simple buttered grits make ideal starchy complements that soak up all those delicious spiced juices.
For vegetables, try charred okra or quick-pickled cucumber to cut through the richness.
And don’t forget a wedge of cornbread—trust me, nothing beats using it to mop up every last bit of seasoning left on your plate.
Citrus-forward cocktails or cold beer? Yes, please.
Final Thoughts
Once you’ve mastered this Cajun rub, you’ll never go back to store-bought seasoning blends again.
The beauty of homemade spice blends is in their adaptability—a little more heat here, a touch less salt there.
I find myself reaching for this mixture several times a week, whether I’m quickly searing fish or slow-roasting chicken thighs.
Homemade Blackened Cajun Rub
Ingredients
Equipment
Method
- Gather all spices in their measured amounts.
- Combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, kosher salt, and black pepper in a small bowl.
- Whisk thoroughly to break up any clumps and ensure even distribution of all spices.
- Transfer the finished spice blend to an airtight jar for storage.
