CAJUN BLACKENING DRY RUB

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Cajun Blackening Dry Rub image

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.

Provided by Dreamer in Ontario

Categories     Cajun

Time 5m

Yield 1/3 cup

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 237.9, Fat 9.9, SaturatedFat 1.6, Sodium 20988.3, Carbohydrate 45.1, Fiber 24, Sugar 6, Protein 11.3

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