Total Time
Prep 5 mins
Cook 0 mins

This is good with beef,pork,fish and chicken.


  1. In a small bowl,mix all ingredients together.
  2. Use 1 tbsp spice mixture per pound of uncooked beef or pork,2 tsp per pound uncooked fish or chicken.
  3. Store in airtight container.
  4. Makes about 1/3 cup.
Most Helpful

Love Cajun spice rubs cuz, well, when you're hot, you're hot. That's courtesy of Jerry Reed, who meant it in a different way, but heck, he'll never know.

gailanng January 02, 2013

This is a fabulous rub. I use it on pork tenderloin. Also makes a great "food gift".

877103 April 12, 2012

girl you have got it going ON with this!!!! ironically when i went to purchase my steaks, there was a bag of cajun spice for sale - and i smugly walked right by anxious to make my own with this recipe and i'm glad i did! the only thing i forgot was thyme. luckily.. it was thyme and not time. an absolute perfect blend! indescribable.. and even me, with the little cooking i do, had most of the spices already. to others - do not be intimidated by the cumin and red pepper, the brown sugar balances it out.

Brave Noodle (njg) June 05, 2003