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Cajun Rub

U.S.A.

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Preparation info
  • Makes About

    1 Cup

    • Difficulty

      Easy

Appears in

By Steven Raichlen

Published 1998

  • About

This pungent blend originated as a spice mix for pan blackening (a method popular in Cajun cooking that involves charring highly seasoned foods in a superhot skillet). The rub is delectable when applied to almost any seafood or meat at least thirty minutes before grilling.

Ingredients

  • ¼ cup Coarse salt (kosher or sea)
  • 2 tablespoons garlic powder

Method

Combine the salt, garlic and onion powders, thyme, oregano, paprika, black and white peppers, and cayenne in a jar, twist the lid on airtight, and shake to mix. The rub can be stored away from heat and light for at least 6 months.

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