Cajun Blackening Dry Rub
This zippy rub will taste good on white-fleshed fish fillets, such as catfish or snapper, chicken breasts, or shrimp. It can also be sprinkled on burgers or lightly oiled corn on the cob.
Makes: about ⅓ cup of rub (typical serving size = 1 tsp)
2½ tablespoons paprika
1 tablespoon kosher salt
1½ teaspoons ground cumin
1½ teaspoons dried thyme
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon ground red pepper
Combine all ingredients. Store the rub in an airtight container for up to 2 weeks.
Note: Dry rubs often have a concentrated flavor, so a thin coating is preferable to a heavy layer. Sprinkle the rub evenly over one side of the food, gently pat it in place, then turn the food over and repeat.
5 calories, 0.2 g fat, 0.2 g protein, 0.9 g carbohydrate, 0.6 g fiber, 0 mg cholesterol, 0.4 mg iron, 354 mg sodium, 6 mg calcium
Source: Cooking Light magazine, May 2007.