Best Cajun Rub Recipes

CAJUN DRY RUB

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 SPICE RUB MIX RECIPE

Steps:

• Mix all ingredients together and place in a jar.
• Store in a cool, dark place up to 1/2 a year.
• Enjoy!

FRIED TURKEY RUB WITH CAJUN INJECTION

Steps:

• Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
• Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
• Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.

CAJUN RUB FOR DEEP FRIED TURKEY

Steps:

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

SPICY CAJUN RUB

Steps:

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

JAMIE OLIVER'S CAJUN SPICY RUB

Steps:

• Pound all the ingredients together in a mortar and pestle, huntil you have a powdery consistency and rub all over your chosen meat.

CAJUN SPICY BARBECUE RUB

Steps:

• Combine all ingredients and store in an airtight container in the fridge for up to 1 month.
• Rub desired amount onto meat of your choice and bbq.

CAJUN DRY RUB

Steps:

• Combine all ingredients.
• Store leftovers in jar.

CAJUN BLACKENING DRY RUB

Steps:

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

CAJUN SPICE RUB

Steps:

• Mix all ingredients and use on your favorite cut of pork or chicken.

CAJUN SPICE RUB

Steps:

• Mix all ingredients except oil. Brush oil on both sides of 1 pound chicken, pork or beef. Rub with seasoning mix.
• Grill meat as desired.

FRIED CHICKEN DRUMSTICKS WITH CAJUN DRY RUB

Steps:

• 1. Place chicken pieces and buttermilk (or milk and vinegar) in a large zipper bag (or covered container.) Marinate at least 1 hour or overnight in the refrigerator. Turn bag periodically to be sure chicken marinates evenly.
• 2. Drain chicken, discard milk. Pat chicken THOROUGHLY dry with paper towels. If chicken is not well-dried when it is placed in the hot oil, the oil could sputter and splash, causing serious burns.
• 3. Place the flour in a zippered food storage bag and toss each dried piece of chicken to coat. Place flour coated chicken pieces on a tray in the fridge for at least 10 minutes while oil heats.
• 4. In a deep kettle, or commercial deep fryer, heat oil to 325 degrees farenheit, 185 degrees celcius. Check temperature with a safe, candy or deep-fryer thermometer that is designed to measure at high temperatures.
• 5. When oil is ready, add chicken to hot oil with tongs or a long handled spoon to avoid burns. Do not over crowd the pan, fry in several batches. Fry pieces 8 to 10 minutes ( about 5 minutes per side, thicker pieces may need additonal time in the oven to finish cooking) until golden brown. Remove from oil and drain on paper towels or a cooking rack for about 1 minute.
• 6. Place drained chicken pieces into the bowl with the spice mixture and using tongs or long handled spoons, toss chicken to coat in the seasoning (make more seasoning if needed.) Transfer to a baking sheet and hold pieces in a warm (200 degree) oven until all pieces are cooked.
• 7. In a small sauce pan, combine ketchup with diced jalapeno and brown sugar. Heat thoroughly. Serve as a dipping sauce with chicken.

CAJUN SPICY RUB

Steps:

• Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.;

CAJUN RUB

Steps:

• combine and store in airtight container

SPICY CAJUN RUB

Steps:

• Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.

CAJUN SPICE RUB

Steps:

• Mix up the blend: Combine all the ingredients in a large bowl, and stir until completely mixed. Store in a sealed container for up to six months.

CAJUN RUB

Steps:

• Using your mortar and pestle, pound all the ingredients until fine and well combined.
• Store in an airtight container in the refrigerator for 12 month.

CAJUN SPICE RUB

Steps:

• Mix all ingredients except oil. Brush oil on both sides of 1 pound chicken, pork or beef. Rub with seasoning mix.
• Grill meat as desired.

CAJUN DRY RUB

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.

CAJUN STYLE SMOKED CHICKEN RUB RECIPE RECIPE - (4.5/5)

Steps:

• Combine all of the ingredients well. If the herbs are whole, break them up in a mortar and pestle, or rub them vigorously between your hands. Season the chicken on all sides. Let it rest in the fridge for an hour before smoking to give the flavors time to absorb. For more flavorful breast meat, put the chicken dry rub under the skin, right against the flesh.