Cajun Rub

In Chile Peppers by Dave DeWittLeave a Comment

Here’s a concentrated rub that has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods. This rub works well on fish and is especially good on shrimp. Sprinkle it on the seafood and allow it to marinate at room temperature for about an hour. This rub is also good on chicken before it’s grilled.

cajun rub
Cajun Rub
Print Recipe
Heat Scale: Medium
Servings
2 1/2 tbsp
Servings
2 1/2 tbsp
cajun rub
Cajun Rub
Print Recipe
Heat Scale: Medium
Servings
2 1/2 tbsp
Servings
2 1/2 tbsp
Instructions
  1. Combine all the ingredients in a spice grinder and process until finely ground. Store any unused rub in a sealed container in the freezer.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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