Cajun Blackening Dry Rub

Name: Cajun Blackening Dry Rub
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Cajun, Creole
Ingredients: 1 teaspoon freshly ground black pepper; 2 teaspoons dried thyme; 1 teaspoons garlic powder; 2 teaspoons ground cumin; 1 teaspoons ground red pepper; 1 Tbsp kosher salt; 3 Tbsps paprika

Cajun Blackening Dry Rub is a gluten free, primal, and whole 30 marinade. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 15 calories. This recipe serves 5. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, paprika, ground pepper, and a few other things to make it today. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine all ingredients. Store in an airtight container for up to 2 weeks.

Ingredients

Servings:

1teaspoon

freshly ground black pepper 2teaspoons

dried thyme 1teaspoons

garlic powder 2teaspoons

ground cumin 1teaspoons

ground red pepper 1Tbsp

kosher salt 3Tbsps

paprika

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun can be paired with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Bodega Garzon Uruguay Single Vineyard Albarino with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.