Blackening Dry Rub

By tonyglib

Try this fiery rub on white-fleshed fish fillets such as catfish or snapper, or chicken breasts or shrimp. You can sprinkle it on burgers of any variety, turkey to beef--or over lightly oiled corn on the cob.

Ingredients

• 2 1/2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried thyme
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground red pepper

Preparation

Step 1

Combine all ingredients. Store in an airtight container for up to 2 weeks.