Creole Rub Seasoning


Preparation info
  • Makes About

    ¾ Cup

    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Suffused with the warm glow of paprika and cayenne, this seasoning lies at the very soul of Creole cooking. Use it to spice up seafood (especially shrimp and crawfish) as well as chicken.


  • 3 tablespoons sweet paprika
  • 2 tablespoons salt
  • 1 tablespoo


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