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Cajun Blackening Rub
- Makes about
¼ cup
- Difficulty
Easy
- Ready in
5 min
By Andrew Schloss and David Joachim
Published 2007
The Cajun technique of blackening food in a super-heated iron skillet shares the same flavor challenges as grilling over a roaring flame. The bitterness of charring has to be met with assertive seasoning. This rub is built for fire. It is not hot, but it is aggressively aromatic, able to hold its own against the highest flame.
Ingredients
1 teaspoon 1 teaspoon 1 teaspoon</
Method
Directions
- Combine all of the ingredients.
- Use as directed in a recipe; can be stored in a tightly closed container.
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