Cajun Blackening Dry Rub

Cajun Blackening Dry Rub Recipe
Photo: Lain Bagwell; Styling: Jan Gautro
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.


About 1/3 cup (serving size: 1 teaspoon)

Recipe from

Cooking Light

Nutritional 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


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


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

Bruce Weinstein and Mark Scarbrough,

Cooking Light

May 2007
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