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: 10 mins
• 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

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.