Name: Cajun Rub
Yield: Makes about ¾ cup
Cuisine: United States
Ingredients: 2 teaspoons white pepper; 1 teaspoon ground bay leaf; 1 tablespoon black pepper; 1 tablespoon onion flakes; 1 tablespoon garlic flakes; 1 tablespoon dried oregano; 1 tablespoon dried thyme leaves; ¼ cup sweet paprika; ¼ cup coarse salt; 1 to 2 teaspoons cayenne pepper

Preparation info

Makes about
¾ cup

Difficulty
Easy

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Born in the bayous of Louisiana and immortalized by the pan-blackened red-fish of Louisiana legend Paul Prudhomme, this rub will lend a Cajun accent to anything on which you sprinkle it, especially chicken, steak, and seafood. Use 2 to 3 teaspoons per pound of meat. A 4-pound chicken will take 1½ to 2 tablespoons.

Ingredients

¼ cup coarse salt
¼ cup sweet paprika
1 tablespoon

Americas
United States
Spice Mix
Gluten-free
Vegan
Spicy

Method

Combine all the ingredients in a mixing bowl and stir to mix. (Actually, your fingers work better for mixing than a spoon or whisk does.) Store the rub in an airtight jar away from heat or light; it will keep for at least 6 months.

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Ingredients

Method

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