Cajun Blackening Dry Rub

Name: Cajun Blackening Dry Rub
Yield: About 1/3 cup (serving size: 1 teaspoon)
Ingredients: 2 ½ tablespoons paprika; 1 tablespoon kosher salt; 1 ½ teaspoons ground cumin; 1 ½ teaspoons dried thyme; 1 teaspoon freshly ground black pepper; ½ teaspoon garlic powder; ½ teaspoon ground red pepper

1 Rating
1 Review

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.

By Bruce Weinstein and Mark Scarbrough

Recipe by Cooking Light May 2007

Gallery

Credit: Lain Bagwell; Styling: Jan Gautro

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

2 ½ tablespoons paprika
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 ½ teaspoons dried thyme
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon ground red pepper

Directions

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

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Nutrition Facts

Per Serving:

5 calories; calories from fat 36%; fat 0.2g; poly fat 0.1g; protein 0.2g; carbohydrates 0.9g; fiber 0.6g; iron 0.4mg; sodium 354mg; calcium 6mg.

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Cajun Blackening Dry Rub

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Cajun Blackening Dry Rub

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Cajun Blackening Dry Rub

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Cajun Blackening Dry Rub