I was going to say the same thing. Is there a seasoning mix you just haven't found that you liked? I use Paul Prudhomme's, from his first cookbook. Also, I don't get the pan quite as hot as he mentions in his first cookbook, but more of a medium-high heat. I do use clarified butter as my fat.
Blackened "anything" is actually a very easy thing to make, once you learn how to do it.
BTW, my family just loves when I make Blackened Tilapia. Personally, I prefer a good Tuna steak, Blackened to medium, but I can't afford that these days.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!