Cajun Blackening Dry Rub

Total Time
5 mins
0 mins

I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob.

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  1. Mix all ingredient together and store in airtight container up to 2 weeks.
Most Helpful

5 5

This is a great rub that could be used on almost anything. It goes together quickly and has a little kick to it. I used it on fresh corn on the cob from my garden and it was delicious! I can't wait to try it on other things. Thank you for sharing! Made for ZWT9 Cajun/ Creole region for The Apron String Travelers.

5 5

I'm out of blackening spice so I mixed this up. Smells fabulous & will re-review after I actually use it! Made for ZWT9, Mike & the Appliance Killers!

5 5

Wonderful seasoning blend!! I used it on chicken tenders and will use this quite often. I had to use regular salt instead of the sea salt. As a matter of fact, tonight it's going on tilapia. Made for PAC Spring 2012.