Oaktown Spice Shop — Hot Cajun Blackening Rub

A hot Cajun blackening blend for fish, shrimp, chicken and anything hitting a screaming cast-iron pan.

Blackening is a Louisiana technique: coat the food in spice, sear it hard in a hot pan, and let the paprika and herbs char into a dark, toasty crust. This blend is built for it, with plenty of paprika for color, mustard and garlic for depth, and cayenne and crushed red pepper for a heat that has a kick without being punishing.

Who this is for

• Blackened catfish, redfish, salmon or shrimp
• Chicken thighs on the grill
• Roasted cauliflower, zucchini and sweet potatoes
• Rimming a Bloody Mary
• Anyone who likes real heat with their smoke

Details

Use 1 to 2 teaspoons per pound. 1/2 cup glass jar, 2.1 oz net. Ingredients: paprika, mustard powder, sea salt, garlic, black pepper, onion, Mexican oregano, cumin, caraway, crushed red pepper, cayenne, thyme, celery seed, bay leaves.

Hand-mixed in small batches by Oaktown Spice Shop in Oakland, California, one of the Bay Area's best-known independent spice merchants.