Cajun Blackening Dry Rub
5 mins (prep 5)
7 ingredients
0.33333334 servings
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.

Categories:  <-15-mins , cajun , 3-steps-or-less , north-american , high-in... , quick , high-calcium , low-in... , time-to-make , vegan , low-cholesterol , easy , american , southern-u.s. , vegetarian , high-fiber ,
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Serving Size (173.44 g)
Servings 0.33333334
Amount per Serving
Calories 497.25 Calories from Fat 165.69
% Daily Value *
Total Fat 18.41g 9.44%
Saturated Fat 2.78g 4.64%
Trans Fat 0.04g %
Cholesterol 0.0mg 0.0%
Sodium 337.78mg 4.69%
Total Carbohydrate 95.39g 10.6%
Dietary Fiber 45.65 g 60.87%
Sugars 13.98 g %
Protein 21.11g 14.08%
Vitamin A 54635.0IU% Vitamin C 1.05mg%
Calcium 257.69mg% Iron 24.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground cumin, dried thyme, fresh ground black pepper, ground red pepper