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Cajun Rub

1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon ground red pepper
1 teaspoon dried thyme, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt

1. Stir together the white pepper, black pepper, red pepper, thyme, onion powder, garlic powder, and salt in a small bowl. Store in an airtight container for up to 3 months.
2. To use, sprinkle mixture evenly over meat; rub in with your fingers. Store in a tightly covered container.

Makes 7 teaspoons (enough for about 3-1/2 pounds of pork, chicken, or seafood).

Nutritional facts per serving:

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.