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Cajun Blackening Dry Rub

Photo: Lain Bagwell; Styling: Jan Gautro
Yield About 1/3 cup (serving size: 1 teaspoon)
Try this fiery rub on white-fleshed fish fillets such as catfish or snapper, or chicken breasts or shrimp. You can sprinkle it on burgers of any variety, turkey to beef--or over lightly oiled corn on the cob.

Ingredients

  • 2 1/2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper

Nutrition Information

  • calories 5
  • caloriesfromfat 36 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.2 g
  • carbohydrate 0.9 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 354 mg
  • calcium 6 mg

How to Make It

  1. Combine all ingredients. Store in an airtight container for up to 2 weeks.