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.Servings: