Cajun Dry Rub Recipe

• 1 Tbsp. Cracked Black Peppercorns
• 1 Tbsp. Salt
• 2 tsp Crushed Fennel Seeds
• 1 tsp Dry Thyme
• 1 tsp Sweet Or possibly Warm Paprika
• 1 tsp Dry Mustard
• 1 tsp Garlic Pwdr
• 1/2 tsp Grnd Red Pepper
• 1 tsp Grnd Sage

1. This spice mix, best known as "blackening spice," can be rubbed generously on chicken, fatty fish, steaks, or possibly vegetables before pan broiling, grillikng, or possibly sauteing.
2. It will transform into a tangy, deeply carmelized crust as the food cooks.
3. Expect the spices to smoke some during cooking.
4. Stir all ingredients together in a small bowl.
5. This rub will stay potent, covered and kept in a cold, dark, dry place for up to 6 weeks.

salt, fennel seeds, thyme, sweet, mustard, garlic, red pepper, sage

Taken from cookeatshare.com/recipes/cajun-dry-rub-97369 (may not work)