cajun , blackening , fish , shrimp
Paprika, herbs, and cayenne give this bold blend the character of blackening seasoning.
Ingredients
- 6 teaspoons sweet paprika
- 3 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
Makes: approximately 6.3 tablespoons · Prep Time: 5 min (10 min if grinding) · Suggested amount: 2 teaspoons per pound · Resting time: seafood: apply just before cooking; chicken 30 minutes-2 hours
Directions
Measure all ingredients into a clean, dry bowl. Crush any coarse herbs, seeds, or berries as specified.
Stir thoroughly, breaking up lumps, until evenly mixed.
Measure the amount needed into a separate dish. Pat meat or seafood dry; lightly coat the food with oil to help the rub adhere. For vegetables, use the oil amount suggested above.
Sprinkle on the suggested amount and coat evenly. Follow the resting time above, keeping raw meat and seafood refrigerated.
Grill, roast, or smoke using a cooking method suitable for the chosen food. Check doneness with a food thermometer where appropriate.
Store unused, uncontaminated rub in a labeled airtight jar following the general storage note.
Recipe tip: For blackening, use a lightly oiled outdoor griddle or cast-iron pan; brown the spices without burning them.
Storage and handling: All salt in these rubs is fine sea salt – kosher salt varies by brand and is not a volume-for-volume substitute. Start at the lower suggested amount, and omit or reduce salt when the food is already salted, brined, or injected. Measure the rub you need into a separate dish before handling raw food; never return rub or utensils that touched raw food to the storage jar, and keep seasoned raw meat and seafood refrigerated during any resting time. Store unused rub airtight in a cool, dark, dry place, in small batches – use within about 2 months for best flavor, and within about 1 month for sesame, nori, or fruit-powder blends. Discard any mixture that is damp, moldy, or rancid. Use dry herbs and unsweetened dried citrus peel, not fresh zest, in stored mixes. These are seasoning recipes, not complete cooking schedules – cook the chosen food using an appropriate recipe and a food thermometer.
