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.
Recipe by Cooking Light May 2007
Gallery
Credit:
Lain Bagwell; Styling: Jan Gautro
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
5 calories; calories from fat 36%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.2g; carbohydrates 0.9g; fiber 0.6g; cholesterol 0mg; iron 0.4mg; sodium 354mg; calcium 6mg.