MORE RUBS……. Cajun Rub #1 2 T Sweet Hungarian paprika 1 T Dried basil 1 T Dried thyme 1 t Onion powder 1 t Garlic powder 1/2 t Ground black pepper 1/4 t Cayenne pepper Just mix it together and use as a rub on: tuna steaks, beef, chicken, or pork Cajun Rub #2 Use as a coating for pork chops, ribs, tenderloin or kabobs. 2 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons cayenne 1 1/2 teaspoons ground white pepper 1/2 teaspoon ground black pepper 1 teaspoon dry thyme leaves 1 teaspoon oregano leaves In jar with tight-fitting lid, shake together all ingredients. Store tightly covered at room temperature. Makes about 1/2 cup. Cajun Rub #3 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly-ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme (makes 2 cups, can be stored for 3 months) Cajun Rub #4 ¼ cup coarse salt ¼ cup paprika 1 tablespoon dried garlic 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 Michael Jordan's Cajun Spice Rub 1/4 cup garlic powder 1/4 cup onion powder 1/4 cup gumbo file powder 1/4 cup powdered cumin 1/4 cup paprika 1/4 cup chili powder 3 tablespoons Old Bay Seasoning 2 tablespoons dried basil 2 tablespoons dried thyme 2 tablespoons dried oregano 2 tablespoons pepper 3/4 teaspoon cayenne pepper Combine all ingredients and store in an airtight container. Creole Seasoning Rub 3 tablespoons salt 1 1/2 teaspoons sweet paprika 1 tablespoon onion powder 1 tablespoon cayenne pepper 1/2 teaspoon white pepper 2 teaspoons dried thyme 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano Combine all ingredients in a small mixing bowl and stir to blend. Store in an airtight container for up to 6 months. Cajun Blackening Spices This is the traditional seasoning recipe for Cajun style blackened fish. Apply this rub and the throw the fish in an extremely hot cast iron skillet. 5 teaspoons paprika 1 teaspoon ground dried oregano 1 teaspoon ground dried thyme 1 teaspoon cayenne pepper 1/2 teaspoon finely ground black pepper 1/2 teaspoon finely ground white pepper 1/2 teaspoon garlic powder Mix together and store in an air-tight container. Cajun Spice Rub for Fish This is a great dry rub for fish. 1 tablespoon paprika 2 teaspoons lemon zest, dried 2 teaspoons ground black pepper, coarsely 1 teaspoon dried tarragon 1 teaspoon dried basil 1/2 teaspoon cayenne pepper 1/4 teaspoon salt Mix all the ingredients together in a small bowl. Brush the fish lightly with canola oil, sprinkle about 1/2 teaspoon of dry rub over each side of the fish, and press it in with your fingers. Let the fish marinate at room temperature for 30 minutes to an hour before grilling Cajun Ragin' Rub 1/4 Cup Celery salt 1/4 Cup black pepper, Ground 1/4 Cup White pepper 1/4 Cup Brown sugar 2 Tbl Garlic powder 1 Tbl Cayenne 1 Tbl Thyme, Dried 2 Tsp Sage, Dried Mix the spices thoroughly in a bowl. Store covered in a cool, dark Cajun Blackened Spice Mix And Blackened Fish 1 tablespoon paprika 2 1/2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cayenne pepper 3/4 teaspoon white pepper 3/4 teaspoon black pepper 1/2 teaspoon thyme 1/2 teaspoon oregano 1/4 teaspoon sage Mix all spices together and store in a tight jar. Heat 1 tablespoon vegetable oil in cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot). Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish. Serve with lemon |
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