Cajun Dry Rub
"Born in the bayous of Louisiana and immortalized by the pan-blackened fish of legend Paul Prudhomme, this rub will lend a Cajun accent to anything on which you sprinkle it, especially chicken, steak and seafood. Courtesy of Steven Raichlen's 'How To Grill Barbecue Bible'."
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
3/4 cup
ingredients
- 1⁄4 cup coarse salt
- 1⁄4 cup sweet paprika
- 1 tablespoon garlic flakes
- 1 tablespoon onion flakes
- 1 tablespoon dried thyme leaves
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 2 teaspoons white pepper
- 1 -2 teaspoon cayenne pepper
- 1 teaspoon bay leaf powder
directions
- Combine all ingredients well.
- Store in an airtight container, away from heat and light.
- It will keep for at least six months.
- Use 2-3 teaspoons per pound of meat.
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RECIPE SUBMITTED BY
shelbyrose
Shelbyville, IL
Hi, there! Thanks a bunch for stopping by. Before I tell you a little about myself, I'd like to start out with a GREAT BIG Thank You to all those who have taken the time to prepare, review and/or photograph my recipes. I wish I could thank each and every one of you personally, but without PM I'm unable to do so. Please know that your reviews and comments are very much appreciated!
DH and I are semi-retired and loving it! The kids are grown and on their own, so we've got enough spare time to do the things we really love doing. We enjoy spending time with our four grandkids (pictured above), and also like camping, fishing and boating. As a hobby, we're into woodcrafting and participate in local craft shows and community fairs. We're also both active and involved in our church.
