Cajun Blackening Dry Rub

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.

Yield: About 1/3 cup (serving size: 1 teaspoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 5
  • Calories from fat: 36%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 0.9g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 354mg
  • Calcium: 6mg

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

Preparation

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