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1/4 Photos of Cajun Blackening Dry Rub
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.
Units: US | Metric
Serving Size: 1 (45 g)
Servings Per Recipe: 1