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¾ Cup
Easy
Published 1998
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.
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.