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Cajun Dry Rub

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  • 1 tb Cracked Black Peppercorns
  • 1 tb Salt
  • 2 ts Crushed Fennel Seeds
  • 1 ts Dried Thyme
  • 1 ts Sweet Or Hot Paprika
  • 1 ts Dry Mustard
  • 1 ts Garlic Powder
  • 1/2 ts Ground Red Pepper
  • 1 ts Ground Sage


This spice mix, best known as "blackening spice," can be rubbed generously on chicken, fatty fish, steaks, or vegetables before pan broiling, grillikng, or sauteing. It will transform into a tangy, deeply carmelized crust as the food cooks. Expect the spices to smoke some during cooking.
Stir all ingredients together in a small bowl. This rub will stay potent, covered and kept in a cool, dark, dry place for up to 6 weeks.
REG 2 SHARED BY Jill Proehl, St. Louis, Mo
Recipe by: The New All-Purpose Joy of Cooking, 1997, pg. 86
Posted to recipelu-digest by Jill & Joe Proehl <> on Mar 25, 1998