There’s a 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.
Since there is no salt in this recipe, (click here to read why our rub recipes do not have salt), salting the meat first is a must. This process is called dry brining. Salt will penetrate deep into the meat so you should get it on in advance, perhaps overnight. The rest of the spices and herbs cannot penetrate very deep, so the rub can go on anytime, even just before you start cooking. The general rule of thumb is 1/2 teaspoon Morton Coarse Kosher Salt per pound (453.6 grams) of meat (don’t include bone, and ribs are about half bone).
Cajun Seasoning Rub Recipe
Rate this RecipeIngredients
Method
- 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.
Why We Require You To Sign In Before You Can Post Comments
Before you can post a comment or question you must sign into our commenting partner, Disqus. This is helps make sure everyone hanging around the grill is civil. We do not tolerate nastiness, racism, porn, inappropriate language, or attacks on others. All comments are the property of AmazingRibs.com and we reserve the right to quote them, edit them, delete them, and block people from making future comments.
Please leave comments and questions on the page devoted to the same subject so others can see them and our answers when they are reading about that subject. You must enable JavaScript to use the comments section, and you must accept cookies to post comments. Note that the software that runs Disqus is different from the Pitmaster Club so members need to sign into that separately.
Moderators