Cajun Blackening Dry Rub

READY IN: 5mins
Recipe by Dreamer in Ontario

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.

Top Review by Bayhill

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.

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a