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Cajun Rub
Prep Time:  5 minutes Cook Time:  5 minutes
Yield:  8 Servings
Notes: This is a classic "blackening" rub for fish steaks such as tuna or swordfish or fillets such as catfish and snapper, but it also works well for poultry or pork chops. After food has marinated, remove as much as possible, along with any juices released, before cooking to ensure even browning.
Submitted by:  toddwess Directions

1    Combine paprika, oregano, garlic powder, salt, thyme and cayenne pepper and mix well.
2    Store in an airtight container for up to 2 months.

Original recipe found here.
8 tsp    paprika
2 tbsp    dried oregano
1 tbsp    garlic powder
1 tbsp    salt
1 tsp    dried thyme
1 tsp    cayenne pepper