I don't suppose you have an old jar of the blend you liked? Or can you find a listing of the ingredients on the web somewhere? Blackening blends do usually have a lot of herbs, in my experience. Spices also can scorch, and depending on the moisture/fat content of both, either the herbs or spices can be the first to scorch. You might try adjusting that. Or just keep looking for a recipe that's closer to what you knew and liked.

A Cajun Life blackening rub has Ingredients: Paprika, Salt, Granulated Garlic, Granulated Onion, Sugar, Spices

Captain Redbeard's Cajun Blackening Seasoning has Garlic, Onion, Paprika, Black Pepper, Thyme, Cumin, Salt, Cayenne Peppers and Spices

So, the issue with "spices" is that they're too small in proportion for it to be required to be disclosed. Often there is some MSG or other glutamate in the "spices".

These have less green herb than many others, and are regional, so I'd hope geared toward an authentic flavor rather than generic American.

Perhaps start with those asa a guide, and the recipes you've been looking at, and try to make up your own personal blend.

We use Paul Prudhomme's Blackened Redfish Magic together with a little Tony Chachere's Creole seasoning and some cayenne pepper.

Lars has a good recipe for Cajun Spice as I recall.

I tend to use even less salt and more celery seed, more garlic and onion powder and add paprika

Cajun Dry Rub

Ingredients:

• 1 teaspoon ground white pepper
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon dried thyme leaves, crushed
• 1 teaspoon ground black pepper
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon salt

My recipe for Cajun spice mix has herbs in it: oregano, basil, and thyme, in addition to garlic powder, onion powder, cayenne pepper, white pepper, and salt. Sometimes I add chili powder to it. I got my recipe from Justin Wilson.