Cajun Blackening Dry Rub Recipe Print Page

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Photo by: Photo: Lain Bagwell; Styling: Jan Gautro

Cajun Blackening Dry Rub

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.

Cooking Light MAY 2007

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

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

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

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

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Cajun Blackening Dry Rub recipe