Best 8 Cajun Dry Rub Recipes
When it comes to creating a flavorful and aromatic dish, few things are as versatile and easy to use as a cajun dry rub. This blend of spices and herbs adds a delightful kick of heat and smokiness to any dish, whether it's chicken, pork, beef, or vegetables. With its easy-to-follow preparation and ability to enhance the natural flavors of food, a cajun dry rub is a must-have in any home cook's kitchen. In this article, we will explore the world of cajun dry rubs, providing you with tips on how to make your own and sharing some of our favorite recipes. So, get ready to ignite your taste buds and elevate your culinary skills with this flavorful spice blend.
Here are our top 8 tried and tested recipes!
CAJUN SPICE RUB
Cajun rub recipe is perfect for grilling shrimp, chicken, pork and more! Cajun dry rub wings are just amazing as well! Easy to make directions with ingredients you probably have in your spice cupboard.
Provided by Steve Cylka
Categories Spice Rub
Number Of Ingredients 11
Steps:
- Mix ingredients together and store in an airtight container like a mason jar.
- Use on shrimp, chicken, pork or other meats.
CAJUN SPICY RUB
Provided by Jamie Oliver
Time 12m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat.;
CAJUN SPICE MIX
This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!
Provided by DiamondLil
Categories Everyday Cooking
Time 5m
Yield 12
Number Of Ingredients 9
Steps:
- Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 388.2 mg, Sugar 0.3 g
CAJUN DRY RUB
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'.
Provided by shelbyrose
Categories Cajun
Time 10m
Yield 3/4 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients well.
- Store in an airtight container, away from heat and light.
- It will keep for at least six months.
- Use 2-3 teaspoons per pound of meat.
Nutrition Facts : Calories 198, Fat 6.2, SaturatedFat 1.1, Sodium 37744.5, Carbohydrate 41.7, Fiber 21.6, Sugar 6.7, Protein 8.7
CAJUN DRY RUB
Make and share this Cajun Dry Rub recipe from Food.com.
Provided by Debbie R.
Categories Meat
Time 5m
Yield 1 recipe
Number Of Ingredients 8
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.
CAJUN DRY RUB
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!
Provided by katie in the UP
Categories Cajun
Time 10m
Yield 1/3 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Store leftovers in jar.
Nutrition Facts : Calories 340.3, Fat 15.5, SaturatedFat 2, Sodium 7322.9, Carbohydrate 51.5, Fiber 21.4, Sugar 8.6, Protein 15.6
CAJUN BLACKENING DRY RUB
I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob.
Provided by Dreamer in Ontario
Categories Cajun
Time 5m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Mix all ingredient together and store in airtight container up to 2 weeks.
Nutrition Facts : Calories 237.9, Fat 9.9, SaturatedFat 1.6, Sodium 20988.3, Carbohydrate 45.1, Fiber 24, Sugar 6, Protein 11.3
CAJUN SPICE RUB MIX RECIPE
Give your life a kick! Use this mixture for barbecue or blackened steaks, shrimp, ribs, chicken, blackened fish, cajun soups, gumbos or sauces.
Provided by Rita1652
Categories Cajun
Time 5m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Mix all ingredients together and place in a jar.
- Store in a cool, dark place up to 1/2 a year.
- Enjoy!
Tips:
- Use a variety of spices: The best Cajun dry rubs use a variety of spices to create a complex and flavorful crust. Some common spices used in Cajun dry rubs include paprika, garlic powder, onion powder, cayenne pepper, black pepper, and white pepper.
- Don't be afraid to experiment: There are no hard and fast rules when it comes to creating a Cajun dry rub. Feel free to experiment with different spices and ratios until you find a rub that you love.
- Use a generous amount of rub: When applying a Cajun dry rub, don't be shy. Use a generous amount of rub so that the meat is completely coated. This will help to ensure that the meat is flavorful throughout.
- Let the rub sit for a while: After applying the rub, let it sit for at least 30 minutes before cooking. This will give the spices time to penetrate the meat and develop their flavor.
- Cook the meat over high heat: Cajun dry rubs are best used on meats that are cooked over high heat. This will help to create a crispy crust and seal in the juices.
Conclusion:
Cajun dry rubs are a great way to add flavor to your favorite meats. They are easy to make and can be used on a variety of different cuts of meat. With a little experimentation, you can create a Cajun dry rub that you and your family will love.
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