Cajun Rub Recipe #3


  • 1 Tbsp Cracked Black peppercorns
  • 1 Tbsp Salt
  • 2 tsp Crushed Fennel Seeds
  • 1 tsp Dried Thyme
  • 1 tsp Sweet Or Hot Paprika
  • 1 tsp Dry Mustard
  • 1 tsp garlic powder
  • 1/2 tsp Ground Red Pepper
  • 1 tsp Ground Sage


This spice mix, best known as blackening spice, can be rubbed generously on chicken, fatty fish, steaks, or vegetables before pan broiling, grillikng, or sautéing. It will transform into a tangy, deeply carmelized Crust as the food cooks.

Expect the spices to smoke some during cooking. Stir all ingredients together in a small bowl. This rub will stay potent, covered and kept in a cool, dark, dry place for up to 6 weeks.

Source: Jill Proehl, St. Louis, Mo
Submitted by: Recipe Group Member

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