Cajun Spice Blackening Rub
This Cajun Spice Blackening Rub is a flavorful blend of spices that packs a punch! Inspired by a recipe I discovered in Cooking Light Annual Recipes 2008, this versatile rub enhances the natural flavors of your meats and seafood. Perfect for creating that iconic blackened crust on white-fleshed fish such as catfish or snapper, it's also fantastic on chicken breasts, grilled shrimp, vibrant burgers, or even sprinkled over lightly oiled corn on the cob for a spicy kick. Store it in your pantry and elevate your grilling experience with this aromatic blend.
5
Servings
N/A
Calories
7
Ingredients
Ingredients
Paprika
2 1/2 tablespoons (n/a)
Sea Salt
1 tablespoon (n/a)
Ground Cumin
1 1/2 teaspoons (n/a)
Dried Thyme
1 1/2 teaspoons (n/a)
Fresh Ground Black Pepper
1 teaspoon (n/a)
Garlic Powder
1/2 teaspoon (n/a)
Ground Red Pepper
1/2 teaspoon (n/a)
Instructions
1
In a medium bowl, combine paprika, sea salt, ground cumin, dried thyme, black pepper, garlic powder, and ground red pepper.
2
Mix thoroughly until all ingredients are well blended.
3
Transfer the mixture to an airtight container, labeling it with the date.
4
Store the Cajun spice rub in a cool, dry place for up to 2 weeks to maintain its freshness.
5
When ready to use, generously coat your choice of fish, chicken, or shrimp before grilling or cooking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cajun Spice Blackening Rub?
It is a flavorful blend of spices, including paprika, cumin, and peppers, designed to create a savory and spicy crust on meats and seafood, particularly for blackening techniques.
What are the primary ingredients in this rub?
The ingredients include Paprika, Sea Salt, Ground Cumin, Dried Thyme, Fresh Ground Black Pepper, Garlic Powder, and Ground Red Pepper.
How do you prepare the Cajun Spice Blackening Rub?
In a medium bowl, combine all seven spices and mix thoroughly until all ingredients are well blended.
How should I store the spice rub?
Transfer the mixture to an airtight container and store it in a cool, dry place.
How long does the Cajun spice rub stay fresh?
The rub maintains its maximum freshness for up to 2 weeks when stored in an airtight container.
What types of fish are best for blackening with this rub?
White-fleshed fish such as catfish or snapper are perfect for creating that iconic blackened crust.
Can I use this rub on chicken?
Yes, it is fantastic on chicken breasts, providing a spicy kick and savory flavor profile.
Is this rub suitable for shrimp?
Absolutely, it is recommended for grilled shrimp to enhance their natural flavor.
Can I use this seasoning on vegetables?
Yes, it can be sprinkled over lightly oiled corn on the cob or other vegetables for a spicy Cajun twist.
Is this rub spicy?
Yes, it contains both black pepper and ground red pepper (cayenne), giving it a noticeable spicy punch.
How many servings does this recipe provide?
This specific recipe is calculated to provide approximately 5 servings.
What is the inspiration for this recipe?
The recipe was inspired by a blend discovered in the Cooking Light Annual Recipes 2008.
Does this rub contain any sodium?
Yes, it contains 1 tablespoon of sea salt as a primary ingredient.
Can I use this rub for BBQ?
Yes, it is tagged as a BBQ-friendly seasoning and works great for grilling various proteins.
How do I apply the rub to my food?
Generously coat your choice of fish, chicken, or shrimp with the mixture before grilling or cooking.
What is the total number of ingredients?
There are 7 distinct ingredients in this spice blend.
Can this be used on burgers?
Yes, it can be used to create vibrant, flavorful burgers.
Does the recipe contain sugar?
No, there is no sugar listed in the ingredients for this savory rub.
What is the primary spice by volume in this rub?
Paprika is the primary spice, with a measurement of 2 1/2 tablespoons.
Can I use dried thyme or does it have to be fresh?
The recipe specifically calls for 1 1/2 teaspoons of dried thyme.
Is there garlic in this recipe?
Yes, it includes 1/2 teaspoon of garlic powder.
Is there cumin in Cajun seasoning?
In this specific version, 1 1/2 teaspoons of ground cumin are included to add depth.
Should I label the container?
Yes, it is recommended to label the airtight container with the date of preparation.
What is the consistency of the rub?
It is a dry powder/granulated spice blend.
What category does this recipe fall into?
It is categorized as a Cajun cuisine recipe.
Is the black pepper pre-ground?
The recipe suggests using 1 teaspoon of fresh ground black pepper for the best flavor.
Is the salt used specifically sea salt?
Yes, the recipe specifies 1 tablespoon of sea salt.
What does the ground red pepper do?
The ground red pepper provides the heat or 'kick' that is characteristic of Cajun spices.
Is this a versatile seasoning?
Yes, it is described as a versatile rub that enhances the natural flavors of both meats and seafood.
Do I need to oil the food before applying the rub?
While not always required for meats, the recipe mentions lightly oiling vegetables like corn before sprinkling the rub.