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Blackened Rub

Posted on December 19, 2011.


This is a great rub for seafood and chicken. Make sure you apply the rub at least one hour prior to cooking, to allow the rub to infuse its flavor into the dish. You can make multiple servings of this rub and store at room temperature for later use.


1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons cayenne pepper
1 teaspoon white pepper
2 teaspoons salt
1 teaspoon black pepper


Place all ingredients in a plastic storage bag, close, and shake until thoroughly mixed.

This mix can be stored indefinitely and used later.


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Posted By: Chief Foodie Officer