Blackening Spice Rub ~ For Chicken and Seafood

This is another recipe from Guy Fieri Food ~ Cooking' It, Livin' It, Lovin' It Cookbook. This spice blend deserves its own post since it can be used on any protein.  It can be stored in a tightly sealed container for up to 6 months. I used in on Guy's Cajun Chicken Fettuccine Alfredo (recipe tomorrow).

Ingredients:

3 T paprika
2 T kosher salt
1 T granulated or garlic powder
1 T black pepper
2 tsp ground white pepper
2 tsp onion powder
1 tsp cayenne

Whisk together all ingredients in a small bowl.  Use on your favorite protein.  Leftovers can be stored in a tightly sealed container for up to 6 months.