Recipe for Cajun Rub

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Yield:

Ingredients:

Amount	Ingredient
	This gives chops or chicken breasts a yummy crust. It can be mixed ahead and stored at room temperature until ready to use - all at once or little by little. (Pat fish or poultry dry first, leave skin on chicken if you like.)
2 tbl	paprika
1 tbl	coarsely ground black pepper
1 tbl	ground cumin
1 tbl	brown sugar
1 tbl	salt
2 tsp	ground coriander
1 tsp	dried thyme
1 tsp	ground red pepper (cayenne)
1/2 tsp	garlic powder

Instructions:

Instructions: In small bowl, mix all ingredients. Use 1 tablespoon spice mixture per pound of uncooked beef or pork; 2 teaspoons per pound of uncooked fish or chicken. Store in tightly covered container and use within 6 months.

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