Total Time
Prep 10 mins
Cook 0 mins

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'.


  1. Combine all ingredients well.
  2. Store in an airtight container, away from heat and light.
  3. It will keep for at least six months.
  4. Use 2-3 teaspoons per pound of meat.