g
Printer Friendly Version

editor  
BellaOnline's Cajun & Creole Editor
 

Cajun Dry Rub Seasoning Recipe

Cajun Dry Rub Seasoning

Dry rubs seasonings can be rubbed into meat, fish, or poultry or added to gumbos, pastas, or almost any dish that you want to spice up. My Cajun dry rub blend does double duty when blended with my classic Poultry Blend (recipe included). Perfect as a seasoning for fried or grilled chicken, chicken pasta dishes or gumbo. See Cook's Notes for more information.

Makes about 2-1/2 cups

8 tablespoons paprika
3 tablespoons cayenne
6 tablespoons ground black pepper
4 tablespoons garlic granules** (or 2 tablespoons garlic powder)
3 tablespoons onion granules** (or 1-1/2 tablespoons onion powder)
6 tablespoons sea salt
2 tablespoons ground cumin
4 tablespoons dried oregano
4 tablespoons dried thyme

Combine all the ingredients, blending well. Store in an airtight container.


Classic Poultry Seasoning

This tangy blend of herbs is just right for roast chicken, fried chicken, or most any chicken or poultry dish where you want flavor – not heat. It also makes a delicious seasoning for chicken gravies and pan sauces. You'll find yourself using this one over and over again.

Makes 2/3 cup

2 tablespoons Onion Granules** (or 1 tablespoon Onion Powder)
2 tablespoons Garlic Granules** (or 1 tablespoon Garlic Powder)
2 tablespoons dried Sage leaves, rubbed or whole
2 tablespoons dried Thyme leaves
2 tablespoons dried Parsley leaves

Combine all of the ingredients in a bowl and blend. Put in containers with a tight fitting lids and store in a cupboard, away from heat and light. Shake or stir to re-blend before each use.

Cook's Notes
*Combine equal parts of Cajun Dry Rub Seasoning with Classic Poultry Seasoning. Use to seasoning chicken for frying, gumbos, soups, pork, turkey, and even gravy.

**If you can’t find garlic or onion granules, then substitute the powdered version instead. Granules add more ‘zing' but the flavor of powder is more concentrated.

For a finer texture, pour all ingredients in a food processor and pulse several times. I have an inexpensive electric coffee grinder that I use exclusively for grinding herbs and spices. It is handier to use than a bulky food processor and just requires a quick wipe with a paper towel to clean!

Store seasoning blends in an airtight container, away from the heat of your stove. For best flavor, use within 3 – 4 months. As time goes by, the flavors deteriorate so make up what you need for a few months and then use it!.

This site needs an editor - click to learn more!

Cajun & Creole Site @ BellaOnline
View This Article in Regular Layout

Content copyright © 2013 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact Editor Wanted for details.



| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor