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

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