Cajun Blackening Dry Rub

1 Review
ADD YOUR REVIEW
Photo: Lain Bagwell; Styling: Jan Gautro
Yield
About 1/3 cup (serving size: 1 teaspoon)
By Bruce Weinstein and Mark Scarbrough
May 2007
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 5
  • Caloriesfromfat 36%
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 0.2g
  • Carbohydrate 0.9g
  • Fiber 0.6g
  • Cholesterol 0.0mg
  • Iron 0.4mg
  • Sodium 354mg
  • Calcium 6mg

How to Make It

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

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

cookinfabulous's Review

cookinfabulous
January 01, 2009
This is great on corn, my husband loves it on chicken, and my cousins said it was fabulous on fresh tuna. I've been making this as gifts and it's easy to put together in little jars.