Blackened seasoning, sometimes called Cajun seasoning, allows you to give meat, fish and poultry a flavorful and characteristically black-brown crust. Most store-bought blackened seasonings come loaded with salt, making them off-limits for diners sticking to a low-sodium diet. But you can make your own blackened seasoning at home and omit the salt. It's less expensive than buying pre-mixed versions, and you can play with the proportions until it suits your taste exactly. Make a big batch and store it in your spice cabinet for whenever the mood strikes.
Grind the dried thyme with a mortar and pestle or crush it with a metal spoon. Set aside.
Combine 1 part each of oregano, cayenne pepper and ground black pepper in a bowl. Add 3 parts ground thyme, onion powder and garlic powder, as well as 4 parts paprika. For example, to make 1/2 cup of Cajun seasoning, you'll need 2 teaspoons each of oregano, cayenne and black pepper, 6 teaspoons each of thyme, garlic powder and onion powder, and 8 teaspoons of paprika.
Mix the spices together until they are thoroughly combined. Store in an airtight container in a cool, dry place. The spice mixture won't spoil, but it may become less potent after six months.