Cajun Blackening Dry Rub

Submitted 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."

 

• Ready In: 5mins
• Ingredients: 7
• Yields: 1/3 cup

ingredients

• 2 1⁄2 tablespoons paprika
• 1 tablespoon sea salt
• 1 1⁄2 teaspoons ground cumin
• 1 1⁄2 teaspoons dried thyme
• 1 teaspoon fresh ground black pepper
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground red pepper

directions

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

Reviews

[Elmotoo]

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!

 

[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.

 

[nemokitty]

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.

 

[lazyme]

This is a nice simple rub. I used it on chicken breasts and we enjoyed it. Thanks Dreamer for a nice keeper. Made for Almost 5 Tag.

 

[Sharon123]

A nice spicy rub which I used on cod fillet. I enjoyed with tartar sauce. Thanks! Made for PRMR game.