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.

• Ready In: 5 mins
• 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.