Recipes Side Dish Sauces and Condiments Tom's Blackened Seasoning 4.7 (105) 82 Reviews 9 Photos For blackened fish or chicken. (It is great on any type of fish, especially on denser types of fish.) The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme caramelize and give it a wonderful flavor. All my friends love it. Recipe by Tom Mills Updated on August 8, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 9 9 9 9 Prep Time: 10 mins Total Time: 10 mins Servings: 24 Yield: 1/2 cup Jump to Nutrition Facts Ingredients 1 tablespoon paprika 4 teaspoons dried thyme 2 teaspoons onion powder 2 teaspoons garlic powder 1 tablespoon white sugar 2 teaspoons salt 1 ½ teaspoons black pepper 1 teaspoon cayenne pepper, or to taste 1 teaspoon dried oregano ½ teaspoon ground nutmeg ¾ teaspoon ground cumin Directions In a small jar with a lid, combine paprika, thyme, onion powder, garlic powder, sugar, salt, pepper, cayenne pepper, oregano, nutmeg, and cumin. Seal securely and shake vigorously to blend. Store in a cool dry place. Shake the jar before each use. I Made It Print Nutrition Facts (per serving) 6 Calories 0g Fat 1g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 6 % Daily Value * Total Fat 0g 0% Sodium 194mg 8% Total Carbohydrate 1g 1% Dietary Fiber 0g 1% Total Sugars 1g Protein 0g Vitamin C 1mg 3% Calcium 8mg 1% Iron 1mg 3% Potassium 19mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved