Cajun Dry Rub Recipes

CAJUN DRY RUB

Cajun Dry Rub image

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'.

Provided by shelbyrose

Categories Cajun

Time 10m

Yield 3/4 cup

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 198, Fat 6.2, SaturatedFat 1.1, Sodium 37744.5, Carbohydrate 41.7, Fiber 21.6, Sugar 6.7, Protein 8.7

CAJUN BLACKENING DRY RUB

Cajun Blackening Dry Rub image

I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob.

Provided by Dreamer in Ontario

Categories Cajun

Time 5m

Yield 1/3 cup

Number Of Ingredients 7

Ingredients

2 1/2 tablespoons paprika
1 tablespoon sea salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper

Steps:

Mix all ingredient together and store in airtight container up to 2 weeks.

Nutrition Facts : Calories 237.9, Fat 9.9, SaturatedFat 1.6, Sodium 20988.3, Carbohydrate 45.1, Fiber 24, Sugar 6, Protein 11.3

CAJUN RUB FOR DEEP FRIED TURKEY

Cajun Rub for Deep Fried Turkey image

Provided by Food Network

Categories main-dish

Number Of Ingredients 5

Ingredients

4 tablespoons kosher salt
4 teaspoons garlic powder
4 teaspoons white pepper
2 teaspoon cayenne pepper
1 teaspoon onion powder

Steps:

Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.

CAJUN DRY RUB

Cajun Dry Rub image

Make and share this Cajun Dry Rub recipe from Food.com.

Provided by Debbie R.

Categories Meat

Time 5m

Yield 1 recipe

Number Of Ingredients 8

Ingredients

2 tablespoons dried thyme
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon dried mustard
1 tablespoon ground cumin
4 teaspoons cayenne pepper
2 teaspoons salt

Steps:

Mix and store in airtight container.
To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.

CAJUN DRY RUB

Cajun Dry Rub image

This is a great combo of spices!! It can be used on just about anything!! (I made fake fries using this rub on potato planks!!) But also great for poultry!

Provided by katie in the UP

Categories Cajun

Time 10m

Yield 1/3 cup

Number Of Ingredients 8

Ingredients

1 teaspoon black pepper
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried sage or 2 teaspoons thyme leaves
2 teaspoons cumin
2 teaspoons dry mustard
4 teaspoons chili powder
1 teaspoon cayenne

Steps:

Combine all ingredients.
Store leftovers in jar.

Nutrition Facts : Calories 340.3, Fat 15.5, SaturatedFat 2, Sodium 7322.9, Carbohydrate 51.5, Fiber 21.4, Sugar 8.6, Protein 15.6

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