CAJUN DRY RUB RECIPES

Name: Cajun Dry Rub
Prep time: 5 min
Total time: 5 min
Yield: 1 recipe
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

CAJUN DRY RUB RECIPE - SOUTHERN.FOOD.COM

Cajun Dry Rub Recipe - Southern.Food.com image

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

Total Time 5 minutes

Prep Time 5 minutes

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.

Nutrition Facts : Calories 279, FatContent 7.7, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 4688.5, CarbohydrateContent 57.2, FiberContent 14.8, SugarContent 29.7, ProteinContent 7.8

CAJUN DRY RUB RECIPE - FOOD.COM

Cajun Dry Rub Recipe - Food.com 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!

Total Time 10 minutes

Prep Time 10 minutes

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, FatContent 15.5, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 7322.9, CarbohydrateContent 51.5, FiberContent 21.4, SugarContent 8.6, ProteinContent 15.6

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CAJUN DRY RUB RECIPE - FOOD.COM

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'.
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