Cajun Blackening Dry Rub Recipes

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CAJUN DRY RUB



Cajun Dry Rub image

Make and share this Cajun Dry Rub recipe from Food.com.

Provided by Debbie R.

Categories     Meat

Time 5m

Yield 1 recipe

Number Of Ingredients 8

2 tablespoons dried thyme
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon dried mustard
1 tablespoon ground cumin
4 teaspoons cayenne pepper
2 teaspoons salt

Steps:

  • Mix and store in airtight container.
  • To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.

BLACKENED SEASONING



Blackened Seasoning image

Use this delicious blackened seasoning to cook fish, meat, or poultry by searing it over very high heat in a black iron skillet. It's a Cajun classic.

Provided by Diana Rattray

Categories     Spice Mix

Time 10m

Number Of Ingredients 8

1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf oregano

Steps:

  • Gather the ingredients.
  • Mix the ingredients well and funnel into a shaker.
  • Seal well and store in a cool, dry place.
  • Place a large cast-iron skillet over high heat until it is very hot, about 8 to 10 minutes.
  • Clarify about 1 cup of butter (or use melted ghee); put about 1/3 cup of the butter in a cup and set the remaining butter aside for serving. Add a few tablespoons of the butter in the hot pan.
  • Coat the redfish fillets liberally with the seasoning blend. Season as evenly as possible.
  • Arrange the fish fillets in the skillet and drizzle each fillet with about 1 teaspoon of the remaining melted butter. Cook the fillets for about 2 minutes (uncovered) until charred looking. Turn the fillets and add more butter to the pan. Cook for about 2 more minutes, drizzling with a little more butter. Serve the fish hot with some melted butter on the side for each guest.

Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 530 mg, Sugar 0 g, Fat 0 g, ServingSize 1/4 cup (6 to 8 servings), UnsaturatedFat 0 g

CAJUN BLACKENING DRY RUB



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

BLACKENED SEASONING MIX



Blackened Seasoning Mix image

Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.

Provided by DJBPITT

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 8

1 ½ tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano

Steps:

  • Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 0.5 g

CAJUN AND BLACKENING SEASONING



Cajun and Blackening Seasoning image

Categories     No-Cook     Quick & Easy     Spice     Thyme     Oregano     Paprika

Yield Makes about 2 cups

Number Of Ingredients 10

4 tablespoons paprika
3 tablespoons dried granulated onion
3 tablespoons dried granulated garlic
1/4 cup cayenne pepper
2 tablespoons white pepper
3 tablespoons finely ground black pepper
1 1/2 tablespoons ground thyme
1 1/2 tablespoons ground oregano
2 tablespoons ground New Mexican chile
1 tablespoon ground chipotle chile

Steps:

  • Combine the paprika, onion, garlic, cayenne, white pepper, black pepper, thyme, oregano, New Mexican chile, and chipotle chile in a bowl. Store in a covered container for at least 6 months.

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