Lotta stuff in this rub, but hey, in Louisiana they learned to cook from the kings of complexity, the French. This is your mix for making Andouille Sausages. It can also be used as seasoning for jambalaya, gumbo, and blackened fish. As with all our rub recipes, this one has no salt. You will add salt separately. I explain why in my article on The Science Of Rubs.
This is a great mix for making Andouille Sausages or for using as a seasoning for jambalaya, gumbo, and blackened fish.
Course: Sauces and Condiments
Prep Time: 15minutes
3tablespoonswhole black peppercorns
¾teaspoongrated or ground allspice
Put the bay leaves, peppercorns, rosemary, oregano, celery seed, caraway seed, and chili flakes into a spice grinder or clean coffee mill and pulse until finely ground. If you prefer, you can use a mortar and pestle.
Combine the ground mix with the rest of the ingredients and mix thoroughly. Store in a tightly sealed glass jar or shaker.
Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.
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