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 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).
- 24 bay leaves
- 3 tablespoons whole black peppercorns
- 3 tablespoons dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon celery seeds
- 1 tablespoon caraway seeds
- 1 tablespoon chili flakes
- ½ cup American paprika
- ¼ cup ancho powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons sugar
- 2 tablespoons cayenne powder
- 1 tablespoon mustard powder
- ¾ teaspoon ground mace
- ¾ teaspoon grated or ground allspice
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- 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.