Chef Jean-Paul whips up a batch of his secret blackening rub, ready to ignite your taste buds with a fiery kick. Try it in Jean-Paul’s Blackened Catfish Sandwiches.
Blackening Rub
Ingredients
- 1 tablespoon Spanish paprika
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon crushed black pepper
Instructions
- In a small bowl, combine all ingredients. Transfer to a sealed container, and store up to 6 months.
