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The Best of Cajun Blackening dry Rub

Wednesday, July 11, 2018 13:11
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Try this fiery rub on chicken breasts or white-fleshed fish fillets, such as calfish or snapper, shell of shrimp. You can also use the rub on burgers of any variety, from turkey to beef-or over corn on the cob.

21/2 tsp. paprika
2 tsp. salt
11/2 tsp. ground cumin
11/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/2 tsp. ground red pepper
Combined all ingredients. Store in a airtight container at room temperature for up to 2 months. Yield about 1/2 (Serving size: 1 tsp,)

Contributed by Bruce Weinstein and Mark Scarborough

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